Blackberry and Rhubarb Crumble Muffins

Ingredients

  • 175g caster sugar
  • 175g rhubarb, halved lengthways then diced
  • 2 tbsp sunflower oil
  • 1 egg
  • 1 tsp vanilla extract
  • 125ml yoghurt
  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 175g blackberries
For the crumble topping
  • 100g light muscovado sugar
  • 100g plain flour
  • 50g porridge oats
  • 2 tsp ground cinnamon
  • 100g butter

Method

  1. Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
  2. Stir the oil and egg, vanilla and rhubarb into the sugary rhubarb (don’t worry if it’s a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well. Finally stir in the blackberries.
  3. Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.

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