Recipe: Rhubarb Crumble Muffins
I found this recipe for rhubarb crumble muffins in an advertorial for ovens last year, and had been waiting eagerly for rhubarb to come into season so I could try it out. Imagine my delight when, on a visit to Oval Farmers Market recently, I spied a bunch of the tangy pink stuff on a fruit and veg stall. That afternoon I set about trialing this bakery hybrid that brings together two fantastic desserts – British rhubarb crumble and American muffins – into one delicious, sweet and sour, soft, crunchy transatlantic delight. My housemates snaffled up these babies oh so quickly, and the recipe is a doddle as long as you’re used to making cupcakes. While the rhubarb I bought was actually ‘forced‘, it’ll soon be rhubarb season for real (April to August). My advice: get down to your local market and give this recipe a go.
Rhubarb crumble muffins
Ingredients
For the crumble topping:
50g cold butter, diced
50g plain flour
25g porridge oats
50g demerara sugar
1 tsp ground cinnamon
For the muffins:
375g self-raising flour
125g soft light brown sugar
1 medium egg, beaten
250ml milk
100g butter, melted and cooled
200g rhubarb, sliced lengthways and chopped
50g caster sugar
1. Preheat the oven to 200C (400F). Line a 12-hole muffin tin with paper cases.
2. To make the crumble, rub the diced butter into the plain flour and oats until the mixture resembles coarse breadcrumbs. Add the sugar and cinnamon, mix again and set aside.
3. For the muffins, sift the flour into a bowl, add the soft brown sugar and mix. Whisk together the egg, milk and cooled, melted butter.
4. In another bow, mix the chopped rhubarb with the caster sugar and 2 tbsp cold water.
5. Add the egg, milk and butter to the flour and sugar. Add the rhubard mixture and stir to combine. Do not over mix.
6. Divide this mixture between the muffin cases and then sprinkle over the crumble mix, pressing it gently into place.
7. Bake for 20-25 minutes. Leave in the tin for 5 minutes then move to a wire rack to cool.
Those do look good! I have never tried rhubarb before though. What does it taste like ?
Rhubarb is delicious! Well I think it is – it’s very tangy, quite sour which is why it’s usually in recipes with lots of sugar! Rhubarb crumble is a very traditional British summer dessert, it’s great with cream or ice cream.