Style & Then Some

Recipe: Rhubarb Crumble Muffins

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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.

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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

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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.

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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.

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2 comments on “Recipe: Rhubarb Crumble Muffins

  1. beplastic
    March 7, 2013

    Those do look good! I have never tried rhubarb before though. What does it taste like ?

  2. blondekatie
    March 7, 2013

    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.

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This entry was posted on March 6, 2013 by in And Then Some, Food.
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