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rhubarb crumble muffins

Rhubarb Crumble Muffins

Moist, tart and delicious, these rhubarb muffins are topped with a sweet, crunchy crumble topping!
Course Baked Goods, Cake
Servings 12
Author Chris Mosler at Thinly Spread


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


  • 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.