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Rhubarb Crumble Muffins

St Peter's 13-18

Rhubarb Crumble Muffins

Rhubarb Muffin

This unusual muffin recipe is delicious. It's the perfect time to make these muffins, as Yorkshire Rhubarb is plentiful and in season at the moment.


  • 280g caster sugar 
  • 280g diced rhubarb
  • 4 tbsp sunflower oil
  • 2 eggs 
  • 2 tsp vanilla essence 
  • 220ml buttermilk (or milk with a splash of lemon juice)
  • 300g plain flour
  • 2 tsp baking powder 
  • 2 tsp bicarb of soda 

For the Crumble Topping

  • 100g light brown sugar
  • 100g plain flour 
  • 50g porridge oats
  • 12 tsp ground cinnamon
  • 75g soft butter 


  1. Pre-heat oven to 170 degrees and put 18 muffin cases into muffin tin. 
  2. Chop the rhubarb into small dice and stir together with the sugar then set aside. 
  3. To make the crumble topping, mix together the brown sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips. 
  4. Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb. Then add the flour, baking powder and bicarb of soda and stir really well. The mix should be quite runny.
  5. Spoon the mixture into the muffin cases, 3/4 of the way up. Then top with the crumble mixture. Bake for 15-18 minutes until golden and a cocktail stick poked into the middle of the muffin comes out clean. Cool on a wire rack.