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These Rhubarb and Custard Crumble Muffins are packed full of seasonal rhubarb, custard in the batter and finished off with an oaty streusel topping.

Rhubarb and Custard Crumble Muffins

These Rhubarb and Custard Crumble Muffins are packed full of seasonal rhubarb, custard in the batter and finished off with an oaty streusel topping.

Prep Time 10 minutes
Cook Time 20 minutes
Servings 12
Author Annie N

Ingredients

  • FOR THE CRUMBLE TOPPING:
  • 1/2 stick (56g) cold unsalted butter, cubed. I used vegan butter
  • 1 cup (80g) rolled oats
  • 1/4 cup (35g) plain/all-purpose flour
  • 3 tbsp light brown sugar
  • 1/2 tsp vanilla extract
  • FOR THE RHUBARB AND CUSTARD MUFFINS:
  • 1 stick (113g) unsalted butter, melted and slightly cooled. (I used vegan butter)
  • 1/2 cup (100g) light brown sugar
  • 1/2 cup (100g) caster sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups (425g) fresh rhubarb, cut each end of, halve the stalks and then dice into small chunks
  • 2 1/2 cups (350g) plain/all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda/baking soda
  • Pinch of salt
  • 1/2 cup (120ml) fresh custard, I used Oatly dairy free (plus extra for garnish, optional)

Instructions

  1. Preheat the oven to 180C/350F and line a 12 hole muffin tin with liners.

  2. Make the crumble topping first: Place the butter, oats, flour, sugar and vanilla into a small bowl and rub between your fingers until everything is combined and you have some smaller and some larger lumps. Leave the bowl to one side.

  3. Place the melted butter, light brown sugar, caster sugar, eggs and vanilla extract into a large bowl and mix until smooth and everything is combined.

  4. Add in the rhubarb, flour, baking soda, bicarbonate of soda, salt and custard and mix gently until well incorporated and there are no lumps of flour. Don't beat or whisk, just bring together as gently as possible to ensure the texture of your muffins is perfect.

  5. Divide your batter between your muffin liners, filling them about 3/4 of the way up. I placed 3tbsp of batter into each liner. Crumble some of the oat mixture onto the top of each muffin. You can add as much or as little as you want. I love crumble toppings, so I tend to almost cover each muffin. Of course as they rise the crumble topping will spread out.

  6. Place in the oven for 17-22 minutes, until risen, golden and an inserted skewer into the centre comes out clean. Mine took 22 minutes to bake.

  7. Leave to cool in the pan for at least 15 minutes before digging in if you want a fresh, warm muffin. You can also leave them to cool in the pan completely and then store in an airtight container, at room temperature, for 5 days.

  8. Alternatively you can do what I did, which is to place kitchen paper under a wire rack, transfer the muffins and then drizzle more custard on the top. I would advise doing this just before serving because it's not a proper glaze that is going to set. It will probably be absorbed into the muffins and make the top mushy.