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3 muffins in a row topped with crumble. crumbs on side.
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Rhubarb and Custard Muffins

Rhubarb and Custard Muffins with a crumble top are sweet, filled with flavour and super soft. A fantastic summer treat.
Course Snacks, Sweets
Cuisine British
Keyword crumble topped muffins, Muffins, rhubarb muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 20 Muffins
Calories 228kcal
Author Donna

Ingredients

For the Crumble Top:

  • 50 g Plain Flour
  • 25 g Oats
  • 50 g Caster Sugar
  • 50 g Unsalted Butter at room temp

For the Muffins:

  • 245 g Tinned Rhubarb Drained and Rinsed
  • 375 g Self-Raising Flour
  • 2 teaspoons Bicarbonate of Soda
  • 2 tablespoons Custard Powder
  • 150 g Caster Sugar
  • 50 g Soft Light Brown Sugar
  • 2 Medium Eggs
  • 240 ml Buttermilk
  • 120 g Vegetable Oil
  • 200 g Ready Made Custard

Instructions

  • Prepare a muffin tin with paper cases, or grease and preheat the oven to 200 degrees C (fan-assisted).
  • First, in a small mixing bowl, rub the butter, plain flour, sugar and oats together into breadcrumbs, making sure there are no big butter lumps, for the crumble and leave to one side.
  • Toss the self-raising flour, custard powder and bicarb together in a large bowl.
  • Use 2tbsp of this mixture to toss the rhubarb gently.
  • In a different bowl whisk the sugars, eggs, buttermilk and oil until smooth.
  • Pour this wet mixture into the flour mix and carefully whisk together (I do this by hand to avoid overmixing) just until it’s combined.
  • Tip in the rhubarb and gently stir through, again, only lightly, not over mixing.
  • Add a large tbsp of muffin batter to the bottom of each case.
  • Spoon on a big tsp of ready-made custard.
  • Add another tbsp of muffin batter (it’s ok if it comes right up near the top).
  • Carefully, and liberally, sprinkle over some crumble mix.
  • Bake in the centre of your preheated oven for 10 minutes before reducing the temperature to 160 degrees for a further 10-15 minutes.
  • Use a skewer to check they are cooked but don’t worry if you can see custard on it, as long as there’s no muffin batter.

Video

Notes

  • Custard powder is optional, just skip it if you haven’t got any.
  • If using fresh rhubarb, I recommend chopping, sprinkling with sugar and baking for 10-15 minutes to soften and remove some of the tartness.
  • If you don’t have buttermilk, measure normal milk out in a jug, add 2 tablespoons of either lemon juice or vinegar and leave to sit on the side for 15 minutes.
  • You can substitute the brown sugar for more caster.