Rhubarb Crumble Muffins

A lovely muffin which is so easy to make and quick too if you opt to use shop-bought crumble for the topping.

Makes 12

  • 175g caster sugar
  • 175g fresh rhubarb – cut into small chunks
  • 200g plain flour – sieved
  • 125g buttermilk
  • 2 tbsp sunflower oil
  • 1 medium egg – beaten
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 75g crumble mixture (or oats crumble mixture)


  1. Preheat oven to 200C
  2. Place 12 muffin cases into a muffin tray
  3. in a bowl mix the sugar with the chopped rhubarb and set aside for 20 minutes for sugar to dissolve slightly.
  4. After 20 minutes, sieve the flour, bicarbonate of soda and baking powder into a bowl.
  5. Add the egg, vanilla extract, buttermilk and oil to the rhubarb mixture and combine.
  6. Add the sieved ingredients and mix well.
  7. Divide mixture equally between the 12 muffin cases.
  8. Sprinkle over your preferred crumble mixture.
  9. Place in the oven for 15-20 minutes.
  10. Serve with either custard, whipped cream or ice cream.