Guess whose back… back again… with another muffin recipe… make sure you tell your friends… (who sang this in their heads because I certainly did whilst writing it haha).
On a serious note, I’m back again my lovelies with another muffin recipe. Oh yes, I told you that this is going to be the year of the muffins, didn’t i? I’m absolutely obsessed and I’m not even sorry for sharing them as I know for a fact you guys will LOVE these too.
Something else I’m slowly becoming obsessed with… rhubarb! As I’ve mentioned numerous times, it’s a very nostalgic fruit for me and I’m absolutely loving baking with it this summer and todays muffins are no exception!
Like the strawberry muffins I shared earlier this year (https://ellegracedeveson.com/2022/04/20/strawberry-strudel-muffins-recipe/), these muffins are not just topped with rhubarb, they’re topped with crumble topping too. Right guys, tell me this, is there anything better than rhubarb crumble? No? Didn’t think so. So making rhubarb crumble into a muffin was a must for me.
Don’t go sleeping on these guys. If they take your fancy, get yourself down the shops and get buying the ingredients ASAP because I can guarantee these won’t disappoint! They are rhubarb crumble goodness in muffin form… Need I say more?
Category: Sweet Treat
Prep Time: 30 Minutes
Cook Time: 40 Minutes
Overall Time: 1Hour 10Minutes
Ingredients You Need For Rhubarb:
- 400g Of Rhubarb
- 50g Of Caster Sugar
Ingredients You Need For Muffins:
- 350g Of Plain Flour
- 3tsp Of Baking Powder
- 150g Of Caster Sugar
- 320g Of Non-Fat Greek Yoghurt
- 60ml Of Sunflower Oil
- 1 Egg
Ingredients You Need For Crumble:
- 70g Of Self-Raising Flour
- 45g Of Margarine
- 25g Of Light Brown Sugar
How To Make Shredded Rhubarb:
- Firstly, gather together your equipment and ingredients, line a baking tray with parchment paper, place muffin cases into a muffin tin and preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Secondly, wash the rhubarb under a tap.
- Next, cut the rhubarb roughly into 3cm long pieces.
- Place the rhubarb onto a baking tray and sprinkle over the 50g of caster sugar.
- Using a spatula, toss the rhubarb in the sugar and then cover the baking tray with foil.
- Now, place the rhubarb into the oven and allow to roast for 20 minutes.
- After 20 minutes in the oven, take the foil off the baking tray and place back into the oven for a further 5 minutes.
- Once the 5 minutes is up (leave the oven on), take out the oven and using a fork, shred the rhubarb up.
- Place the shredded rhubarb into a sieve over a bowl and allow the juice from the rhubarb to drain into the bowl.
How To Make Muffin Batter:
- Firstly, in a large bowl, mix together the 350g of plain flour, 3tsp of baking powder and 150g of caster sugar.
- Secondly, in a jug, whisk together the 320g of greek yoghurt, 60ml of sunflower oil and 1 egg.
- Now, add the wet ingredients into the dry ingredients and stir together until the flour is mixed in (TIP: do not over mix).
- Using an ice cream scoop or tbsp, spoon the muffin batter into your muffin cases.
How To Make Crumble:
- In a large bowl, using your fingertips, rub 45g of margarine with the 70g of self-raising flour to create a breadcrumb texture.
- Add in 25g of light brown sugar and mix in.
How To Assemble Muffins:
- Now that the juice from the rhubarb has drained, add a teaspoon of the rhubarb on top of the muffin batter.
- Sprinkle the crumble mixture over the top of the muffins.
- Place the muffins into the oven for around 20 minutes until the crumble has turned golden brown.
- Once cooked, take out the oven and allow to cool in the tin for 10 minutes before transferring onto a wire rack to cool further.
That’s your Rhubarb Crumble Muffins prepared, baked and ready for you to enjoy!
The more I think about and look at these pictures, the more I want to just go bake a batch (which knowing me, I probably will… oopsy’s).
I’ve fallen well and truly in love with this recipe so I really hope you guys will too. I’m loving making lots of different muffins so I won’t lie when I say there’s probably a few more to add to the collection over the next few months.
Let me know in the comments if you make these muffins yourself and if you do, what your thoughts are on them. Did I manage to bring rhubarb crumble to life in muffin form?
Sending you all tons of love & hugs as always,