Using in-season rhubarb, these muffins make for the perfect afternoon treat or as a pudding with some custard!




400g rhubarb, chopped into 2cm chunks

250g caster sugar

250g unsalted butter

2 eggs

1 tsp salt

120g buttermilk

500g self-raising flour, sifted

1 tbsp vanilla extract

200g white chocolate chips

For the crumb topping

30g pistachios, chopped

45g rolled oats

50g unsalted butter

1 tsp salt

1 tsp cinnamon


1. Preheat oven to 170 degrees. Line your muffin tins with muffin cases or greaseproof paper.

2. Add your chopped rhubarb and 50g caster sugar to a saucepan over med-low heat for around 6 minutes until softened. Once the rhubarb is cooked, strain it using a sieve, discard the liquid and set the cooked rhubarb aside to cool.

3. In a bowl, add the remaining 200g caster sugar and beat with the softened butter until you have a smooth consistency. Then add your buttermilk, eggs and vanilla extract and mix together.

4. Finally add the flour and salt. Combine together until smooth before folding in the rhubarb and white chocolate chips.

5. To make your crumb topping, in a seperate bowl add your rolled oats, pistachios, softened butter, salt and cinnamon. Combine together either using a spoon or I prefer to use my hands to really work everything together.

6. Divide the muffin mixture evenly into the trays, then add a tablespoon of your pistachio crumb topping carefully, covering the top of the muffin mixture.

7. Place the trays into the oven and bake for 50 minutes or until a skewer / knife inserted into the centre of each muffin comes out clean!



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