Apple & Rhubarb Crumble Muffins
These delicious muffins are a nice twist on the classic British dessert, apple and rhubarb crumble. The crumble topping gives an excellent texture on the top which takes the muffin to a whole other level of yum! You could easily make these dairy free to by using a dairy-free butter for the topping.
Makes: 12
Prep: 20 mins
Cooking Time: 25 mins
Ready In: 45 mins
- 1 Rhubarb Stick (approx 150g)
- 1 Cooking Apple, cored and peeled
- 2 Eggs
- 200g Soft Light Brown Sugar
- 50ml Sunflower Oil
- 275g Self Raising Flour
- 1tsp Vanilla Extract
- 1tsp Ground Cinnamon
- 50g Demerara Sugar
- 50g Unsalted Butter (or dairy free butter)
- 50g Plain Flour
- Preheat the oven to 190C/170C Fan/Gas 5 and put muffin cases into the muffin tin. Chop the rhubarb and apple into small chunks.
- Make the crumble topping by blitzing the butter, demerara sugar and plain flour in a blender until it resembles breadcrumbs and starts to clump together or alternatively rub the ingredients together with your fingers. Put to one side.
- In a freestanding mixer, mix the eggs, oil, light brown sugar and vanilla extract until smooth. Add the self-raising flour and cinnamon and mix until just combined then add in the rhubarb and apple. Spoon the mixture into the 12 cases then sprinkle over the crumble topping.
- Bake for ~25 minutes, until golden brown and cooked through. To test, put a skewer through the middle- if it comes out clean it is cooked. Cool slightly in the tin before cooling completely on a wire wrack.
Method
- Preheat the oven to 190C/170C Fan/Gas 5 and put muffin cases into the muffin tin. Chop the rhubarb and apple into small chunks.
- Make the crumble topping by blitzing the butter, demerara sugar and plain flour in a blender until it resembles breadcrumbs and starts to clump together or alternatively rub the ingredients together with your fingers. Put to one side.
- In a freestanding mixer, mix the eggs, oil, light brown sugar and vanilla extract until smooth. Add the self-raising flour and cinnamon and mix until just combined then add in the rhubarb and apple. Spoon the mixture into the 12 cases then sprinkle over the crumble topping.
- Bake for ~25 minutes, until golden brown and cooked through. To test, put a skewer through the middle- if it comes out clean it is cooked. Cool slightly in the tin before cooling completely on a wire wrack.
Ingredients
- 1 Rhubarb Stick (approx 150g)
- 1 Cooking Apple, cored and peeled
- 2 Eggs
- 200g Soft Light Brown Sugar
- 50ml Sunflower Oil
- 275g Self Raising Flour
- 1tsp Vanilla Extract
- 1tsp Ground Cinnamon
- 50g Demerara Sugar
- 50g Unsalted Butter (or dairy free butter)
- 50g Plain Flour
Additional Information
These are great to make with kids- plus the sticks of rhubarb make excellent swords and magic wands! If you want to reduce the sugar slightly, scatter oats over the muffins instead of the crumble top.
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