• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Last Food Blog
  • All Recipes
    • Breakfast
    • Lunch
    • Appetizers
    • Dinner
    • Salads
    • Soup
    • Sides
    • Desserts
    • Cake
    • Treats
  • Breakfast
  • Lunch
  • Dinner
  • Meal Plans
  • About
    • Work with Me
    • Contact
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • All Recipes
  • Vegetarian Dinners
  • Lunch
  • Salads
  • Vegetarian Soups
  • Vegetarian Breakfast Recipes
  • Meal Plans
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Rhubarb Crumble Muffins

    Rhubarb Crumble Muffins

    Published: May 14, 2017, Modified: November 13, 2019, By: Michelle Alston

    • Facebook20
    • Twitter
    Jump to Recipe

    Rhubarb season is here again, this time around it's the field-grown rhubarb, and for me, it is a sure sign that summer is coming soon. If you have read some of my other posts you will remember that rhubarb has a special place in my food life. I love everything about rhubarb, the shape of it, the big leaves, the smell of it raw or cooked, and oh that the colour! My nan used to make the best rhubarb tarts for us when we were kids, and I love a good crumble. I make a lot of lovely things with rhubarb, like these rhubarb tarts and this crumble is a big favourite in my house, however, there is one rhubarb recipe that my family really love and that is a good rhubarb crumble muffin.

    Rhubarb Crumble Muffins - thelastfoodblog.com

    These rhubarb crumble muffins went down extremely well, I just about got them photographed when about four of them disappeared! They have just the right combination of sweet and tart from the rhubarb and if you don't stew the rhubarb too much you should find some lovely little pieces of juicy rhubarb inside. You could leave out the crumble topping if you wish but we all loved it, it adds a lovely little crunch to the muffins with just a tiny hint of salt from the butter.

    These rhubarb crumble muffins are really great served warm or cold and will keep in an airtight container for up to 3 days. They are perfect for picnics, lunch boxes, someone I know eats them for breakfast, and they would be a lovely treat for Mother's Day. This recipe is roughly adapted from these Donna Hay Muffins.

    Rhubarb Crumble Muffins - thelastfoodblog.com
    Rhubarb Crumble Muffins - thelastfoodblog.com
    Rhubarb Crumble Muffins - thelastfoodblog.com

    Other rhubarb recipes you may enjoy are these - Rhubarb & Ginger Tartlets with Pistachios or this Rhubarb & Ginger Oat Crumble

    Rhubarb Crumble Muffins - thelastfoodblog.com

    Rhubarb Crumble Muffins

    Sweet rhubarb muffins, with a hint of ginger and cinnamon, topped with crumble
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: American, British
    Diet: Vegetarian
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Servings: 12 muffins
    Calories: 299kcal
    Author: Michelle Alston

    Ingredients

    • 340 g / 12oz rhubarb ends cut off, washed and chopped into thumb size pieces
    • 1 teaspoon orange zest
    • 60 ml / ¼ cup of orange juice
    • 1 vanilla pod sliced down the middle
    • 100 g / ½ a cup of golden castor sugar
    • 375 g / 2 & ½ cups of self raising flour
    • 150 g / ⅔ of a cup of soft brown sugar
    • 1 level teaspoon ground ginger
    • 1 level teaspoon cinnamon
    • 2 large free range eggs at room temperature, beaten
    • 1 teaspoon vanilla extract
    • 125 ml / ½ a cup of buttermilk
    • 125 ml / ½ a cup of sunflower oil

    FOR THE CRUMBLE

    • 75 g / ¾ of a cup of self raising flour
    • 2 level tbsp level tablespoon demerara sugar
    • 40 g / 3tbsp butter cut into cubes
    Prevent your screen from going dark

    Instructions

    • Pre heat the oven to 180 degrees C / 356 F, I use a fan assisted electric oven, please adjust according to your own oven.
    • Add the rhubarb,vanilla pod, orange zest, orange juice and castor sugar to a medium saucepan over a medium heat. Cook gently for 10 minutes stirring occasionally. Set aside to cool slightly.
    • While the rhubarb is cooking make the crumble topping, add the flour, sugar to a large bowl and mix well.
    • Add the butter then using your finger tips rub the butter into the flour mixture, until you have a rough breadcrumb texture.
    • In another large bowl add the flour, spices and sugar and mix well. Make a well in the centre then add the eggs, buttermilk and oil. Using a knife mix everything together, when it's all combined add the rhubarb and mix well. You should have a wet better.
    • Line a 12 hole muffin tray with muffin cases, drop a large dessertspoon full of the batter into each case. Spoon some of the crumble over each muffin.
    • Bake on the middle shelf for 25 - 30 minutes, check with a metal skewer to make sure they are cooked. They should be golden in colour.
    • Remove from the oven when cooked, leave them in the tray for a few minutes then transfer to a wire rack to cool down.
    • Eat warm or cold.

    Notes

    • Storing - These rhubarb crumble muffins are really great served warm or cold and will keep in an airtight container for up to 3 day
    • Nutritional Information  - is calculated using an online nutrition tool and is approximate. It is based on one muffin

    Nutrition

    Serving: 1g | Calories: 299kcal | Carbohydrates: 61.2g | Protein: 5.5g | Fat: 4g | Saturated Fat: 2.1g | Cholesterol: 35mg | Sodium: 47mg | Potassium: 181mg | Fiber: 1.7g | Sugar: 31.2g | Calcium: 61mg | Iron: 2mg
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!
    « Spinach and Feta Quiche
    Goats Cheese Frittata with Spinach and Tomatoes »
    • Facebook20
    • Twitter
    2 Free Recipe Ebooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Reader Interactions

    Comments

    1. Esther

      May 15, 2017 at 2:08 pm

      These look delicious! It's funny, I just finished working on my rhubarb crumble bars recipe for my blog 🙂 I've never had rhubarb crumble muffins. I'm definitely going to give them a try. I'll have to get a second mortgage to buy the rhubarb though. It costs a fortune in LA!

      Reply
      • Michelle Alston

        May 15, 2017 at 2:26 pm

        Thanks Esther, I hope you like them x I can't wait to see your rhubarb crumble bars, they sound fab! Why is rhubarb so expensive?!

        Reply
    2. Rebecca Goodman

      May 14, 2017 at 6:53 pm

      Oh yum a rhubarb crumble sounds incredible what a great idea. Im not surprised they gt snapped up quickly.

      Reply
      • Michelle Alston

        May 14, 2017 at 9:09 pm

        Thanks Rebecca, they were lovely 😉

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Michelle alston profile

    Hi, I'm Michelle. I'm here to help you make deliciously good healthy food for you and your family. There will be no crazy long lists of ingredients, no hard-to-find ingredients, just simple, good food that everyone will enjoy

    More about me →

    Trending Recipes

    • Easy Vegetable Orzo Soup with Spinach
    • Creamy Cauliflower and Chickpea Curry
    • Butternut Squash and Chickpea Curry
    • Irish Vegetable Soup
    • Easy Quorn Bolognese
    • Easy Vegetable Pasta Bake

    Vegan Recipes

    • Air Fryer Baby Potatoes
    • Air Fryer Butternut Squash
    • Air Fryer Potato Wedges
    • Peanut Butter Stir Fry With Crunchy Veggies
    • Lentil and Potato Curry (Vegan)
    • Spicy Jackfruit Fajitas

    More Vegan Recipes

    Follow @thelastfoodblog

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe for updates & FREE eBooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Footer

    ↑ back to top

    As Featured In

    Logos of places this blog has been featured

    About

    • Privacy Policy
    • About TLFB

    Get in touch

    • Contact
    • Work with me

    Copyright© 2022 · The Last Food Blog · Made with  by Michelle Alston

    • 20
    53 shares