Rhubarb Muffins with a Crumble Topping
Moist, tart and delicious, these rhubarb muffins are topped with a sweet, crunchy crumble topping!
Servings 12 muffins
Calories 300kcal
Ingredients
For the Muffins
- 375 g Self Raising Flour
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 125 g Soft Light Brown Sugar
- 100 g vegan butter melted and cooled
- 250 ml plant based milk soy or oat milk work well here
- 1 tbsp cider vinegar
- 200 g rhubarb chopped
- 50 g caster sugar
- 2 tbsps water
For the Crumble Topping
- 50 g plain flour
- 25 g porridge oats
- 50 g cold vegan 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
- Add the vinegar to the milk and leave to stand for 5 minutes
- Sift the flour, baking powder and bicarbonate of soda into a bowl
- Add the soft brown sugar and stir to combine
- 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 milk 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.
Notes
- Nutritional information, if provided, is for guidance only and may vary depending on ingredients and portion sizes.
- Baking times can vary according to your oven.
Nutrition
Calories: 300kcal | Carbohydrates: 47g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 119mg | Potassium: 148mg | Fiber: 2g | Sugar: 19g | Vitamin A: 418IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg