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Rhubarb Crumble Muffins - thelastfoodblog.com
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Rhubarb Crumble Muffins

Sweet rhubarb muffins, with a hint of ginger and cinnamon, topped with crumble
Course Dessert
Cuisine American, British
Diet Vegetarian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 muffins
Calories 299kcal

Ingredients

  • 340 g / 12oz rhubarb ends cut off, washed and chopped into thumb size pieces
  • 1 tsp 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 tsp ground ginger
  • 1 level tsp cinnamon
  • 2 large free range eggs at room temperature, beaten
  • 1 tsp 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 tbsp demerara sugar
  • 40 g / 3tbsp butter cut into cubes

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