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Rhubarb crumble muffins recipe

Rhubarb crumble muffins recipe

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Spring heralds the start of forced rhubarb season in the UK. The vibrant pink stems are beautifully soft and sweet, and great for baking with. Rhubarb crumble is a classic British pudding, and now you can enjoy it in muffin form thanks to this beautiful, moreish recipe. See method

  • Makes 12
  • 45 minutes plus chilling and cooling
  • 262 calories / serving
  • Freezable
  • Vegetarian


  • 100g unsalted butter, softened, plus 30g chilled and diced
  • 280g self-raising flour
  • ¼ tsp ground cinnamon
  • 185g golden caster sugar
  • 300g forced rhubarb, trimmed and cut into 2cm pieces
  • 1 tsp vanilla extract​
  • 2 large eggs, lightly beaten​
  • 150g natural yogurt
  • 1⁄2 orange, zested
  • 2 tsp ground ginger
  • 2 tbsp flaked almonds
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    6g 31%
  • Sugars

    18g 19%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 38g Protein 4.6g Fibre 1.5g


  1. Preheat the oven to gas 5, 190°C, fan 170°C, and line a 12-hole muffin tin with paper cases. Rub together the diced butter, 30g flour and the cinnamon to coarse crumbs; stir in 15g sugar. Set aside in the fridge.

  2. Meanwhile, toss the rhubarb with 20g sugar. Roast for 12-13 mins or until just soft. Set aside to cool; strain off the juices.

  3. Beat the 100g butter with the remaining 150g caster sugar in a mixing bowl until well combined, then beat in the vanilla, eggs, yogurt, orange zest and ginger. Fold in the remaining flour until just mixed. Stir through half the rhubarb; spoon into the paper cases.

  4. Scatter over the remaining rhubarb, the crumble mix and almonds. Bake for 25 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then transfer to a wire rack to cool completely.

    See more Baking recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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