Rhubarb Crumble Muffins

Deliciously light and fluffy muffins with tasty roasted rhubarb and finished with a crumble topping. These Rhubarb Crumble Muffins are a new way to enjoy a popular dessert.

Course Muffin

Cuisine British

Keyword Muffins, Rhubarb Crumble

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings 12

Calories 299 kcal

Author Curly

Ingredients

For the roasted rhubarb

400 g rhubarb
50 g caster sugar

For the muffins

350 g plain flour
3 tsp baking powder
150 g caster sugar
320 g non fat yogurt
60 ml sunflower oil
1 egg

For the crumble topping

70 g self raising flour
45 g margarine
25 g light brown sugar

Instructions

Preheat the oven to 180ºC (fan, 200ºC non fan). Wash the rhubarb and cut into pieces roughly 3cm long
Add to a baking tray and sprinkle with the sugar. Toss to coat the rhubarb in the sugar and cover with foil. Roast for 20 minutes
After 20 minutes, remove the foil and roast for a further 5 minutes
Drain the roasted rhubarb in a sieve over a bowl while you make the muffin batter. Leave the oven on
Line a muffin tin with paper liners
Add the flour, baking powder and caster sugar to a large bowl
In a jug, whisk together the yogurt, vegetable oil and egg
Add the wet ingredients to the dry ingredients and stir together just until all of the flour is mixed in - do not over mix. Set to one side
In another bowl make the crumble by rubbing the margarine and flour together with your fingertips to get a breadcrumb texture. Add in the sugar and lightly mix with your fingers
Divide the muffin mixture evenly between the 12 muffin cases
Add approximately one tablespoon of the drained roasted rhubarb to the top of each muffin
Sprinkle the crumble mixture evenly on top of each muffin
Bake in the oven for 20 minutes until golden brown. Leave to cool for 10 minutes before cooling completely on a wire rack