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rhubarb and strawberry crumble muffin with tea pot

Strawberry rhubarb oatmeal muffins recipe

Flossie
A delightful dessert of rhubarb and strawberry which combines soft muffins with a crunchy crumble top
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Baking, Dessert
Cuisine british
Servings 12 medium sized muffins

Ingredients
  

For the muffin batter

  • 175 g golden caster sugar or caster sugar
  • 2 tbsp sunflower oil
  • 125 g yogurt (I use Greek yogurt, or sourcream)
  • 1 medium egg
  • 200 g plain flour (if using self raising, omit the baking powder)
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda (or baking soda)
  • ¼ tsp salt (or a pinch)
  • 1 tsp vanilla extract (or seeds of a vanilla pod)
  • ½ tsp lemon zest (optional)

For fruit inclusions

  • 100 g rhubarb (stalks washed, cut in strips then diced in 0.5 cm cubes approximate size)
  • 80 g strawberries (hulled and chopped in 0.5 cm pieces approximate size)

For the topping (jumbo oat crumble)

  • 50 g golden caster sugar or caster sugar
  • 50 g plain flour
  • 50 g jumbo rolled oats
  • 50 g butter (fridge cold and cut into 1 cm cubes)

Instructions
 

Prepare the oven and muffin tin

  • Preheat the oven to 220℃ (425℉) or 200℃ (392℉) fan.
  • Line a muffin tin with 12 paper muffin cases. I haven't tried a silicone muffin tray, but I expect it to work well.

Prepare the fruit

  • Mix the sugar, rhubarb and strawberries together and set aside.
    rhubarb and strawberry chopped in pieces on cutting board

Make the crumble topping

  • Mix the flour with the cold butter and rub gently with your fingers until resembling rough breadcrumbs.
  • Add the sugar and oats and gently incorporate with your fingers.

Mix the muffin batter

  • Mix the oil, egg, vanilla and yogurt with the fruit (it may be a little syrupy but that's fine).
  • Add the rest of the dry ingredients: flour, baking powder and bicarbonate of soda and mix well with a spatula until combined.
  • Work fast here. The muffins should be put in the oven as soon as mixed to get the most volume.

Ready to bake

  • Scoop the batter into the muffin cases, it takes approximately a heaped large tablespoon for each. If any batter is left, distribute evenly between the muffin cases so they have roughly the same amount.
  • Spread the crumble topping on each muffin equally until all mix is used.
  • Bake for 15-20 minutes. Try the middle with a toothpick, it should come out clean.
  • Cool in the tin for 10 minutes then transfer to a wire rack.

Notes

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