Leftover rhubarb from this season’s haul? Make use of your crop with these Rhubarb Crumble Muffins. Made with half whole wheat flour, they’re fluffy and perfectly sweet with a crunchy crumble topping.
I don’t know about you guys, but I always seem to find that my freezer is bursting at the seams. Given that I love to bake (and HATE to waste food), I tend to freeze absolutely everything so it stays fresh for a later date.
However, there comes a point when your poor freezer just can’t take any more and you need to go into eating mode.
Step one for me has been eating my way through some of my frozen fruit with smoothies, pancakes and muffins galore. That’s how these muffins came to be! Hope you enjoy 🙂
If you’re using frozen rhubarb, I would recommend de-frosting it first in a cold water bath or the fridge. Once defrosted, drain the excess fluid and chop the rhubarb into tiny pieces. I experimented with making this recipe in a loaf form using rhubarb straight from frozen. It tasted delicious but the water from the rhubarb increased the cooking time of the batter significantly, so I wouldn’t recommend it.
Serves 1 muffin
Leftover rhubarb from this season's haul? Make use of your crop with these Rhubarb Crumble Muffins. Made with half whole wheat flour, they're fluffy and perfectly sweet with a crunchy crumble topping.
20 minPrep Time
23 minCook Time
43 minTotal Time
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract (or almond extract)
- 1 cup buttermilk (1 cup milk + 1 tablespoon vinegar)*
- 1 cup all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1.5 - 2 cups rhubarb (de-thawed from frozen or fresh), chopped
- 1/2 cup rolled oats
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil
- Preheat oven to 375 degrees Fahrenheit. Grease a muffin tin with non-stick spray or line with paper liners.
- In a medium mixing bowl, combine vegetable oil and brown sugar. Whisk until smooth. Add egg, vanilla extract (or almond if you prefer) and buttermilk, stir until combined.
- Add all-purpose flour, whole wheat flour, baking soda and ground cinnamon. Stir until just combined, do not over-mix. Gently stir in rhubarb.
- Divide batter among 12 muffin tins. (If you have extra batter, make a few more muffins or try mini muffins - these will require approximately half the cooking time)
- Combine ingredients for crumble in a small bowl. Sprinkle on top of the muffins.
- Bake for about 23 minutes or until a tester placed in the middle comes out clean.
*For homemade buttermilk, combine 1 cup of milk with 1 tablespoon of vinegar. Allow it to sit for 5-10 minutes.