Rhubarb muffins | Pastry recipes



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  • Our rhubarb muffins are filled with tangy sweet rhubarb and topped with a golden, crispy crumble.

    These delicious rhubarb muffins are easy to make in just 30 minutes total. Rhubarb has the right balance of sweetness and spiciness in these muffins. The crumble filling adds a nice crunch to every bite. We recommend making these muffins when the rhubarb is in season between April and July for the tastiest rhubarb.


    • Crumble filling:

    • 50 g (2 oz.) Unrefined demerara sugar

    • 50g (2oz) plain flour

    • 50 g (2 oz.) Butter, diced

    • 35g (1oz) oats

    • Muffins:

    • 150 g (5 oz) rhubarb, washed, peeled and cut into 0.5 cm pieces

    • 2 teaspoons of sugar

    • 180 ml (6 fl oz) buttermilk

    • 2 tablespoons of sunflower oil

    • 2 medium eggs

    • 150g (5oz) plain flour

    • 75 g (2 ½ oz) self-rising wholemeal flour

    • 1 teaspoon of cinnamon

    • 1 teaspoon of baking powder

    • 145 g (5 oz) powdered sugar

    • ½ teaspoon of salt


    • Preheat the oven to 200 ° C / 400 ° F / thermostat 6.

    • Place the dry crumble ingredients in a small bowl and add the water and butter. Mix with your fingers until it resembles breadcrumbs, then set aside.

    • Sprinkle sugar over the rhubarb in a bowl, then set aside.

    • Whisk buttermilk, sunflower oil and eggs in a large bowl.

    • Sift flour, cinnamon and baking powder into a separate bowl. Add sugar and salt and mix.

    • Add the ingredients for the dry muffins to the water and stir firmly and quickly until just combined. Divide into muffin cups, sprinkle with rhubarb and crumble mix.

    • Bake for 20-25 minutes until golden brown and soft to the touch. Take out of the oven and let cool.

    Top Tips for Making Rhubarb Muffins

    We also recommend adding a handful of blueberries, for an extra fruity flavor that really compliments the rhubarb.

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