Rhubarb Crumble Muffins
Moist, tart and delicious, these rhubarb muffins are topped with a sweet, crunchy crumble topping!
Servings 12
Ingredients
For the Muffins
- 375 g Self Raising Flour
- 125 g Soft Light Brown Sugar
- 100 g butter melted and cooled
- 250 ml milk
- 1 egg lightly beaten
- 200 g rhubarb sliced lengthways and then chopped
- 50 g caster sugar
- 2 tbsps water
For the Crumble Topping
- 50 g plain flour
- 25 g porridge oats
- 50 g cold butter diced
- 50 g Demerara sugar
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 200°C
- Line a 12 hole muffin pan with paper cases
- Sift the flour into a bowl
- Add the soft brown sugar
- Whisk the egg, milk and butter together
- In a small bowl, mix the rhubarb, caster sugar and water together
- Make the crumble topping by putting all the ingredients, except the Demerara sugar, into a bowl and rub the butter in with your fingertips until the mixture resembles rough breadcrumbs. Add the sugar.
- Add the egg mixture and the rhubarb mixture to the flour and fold it all together. Don’t over mix, it is supposed to be lumpy
- Divide the muffin mixture equally between the paper cases
- Top each muffin with a generous amount of crumble topping and press it on very gently
- Bake for about 20 minutes, leave the muffins in the tin for 5 minutes before transferring to a wire rack to cool.