Ingredients
15 oz fresh rhubarb, cut into 1 inch lengths
1/3 cup granulated sugar
2.5 cups all purpose flour
3 tsp baking powder
3/4 cup granulated sugar
1.3 cups plain Greek yogurt
3 fl oz sunflower oil
1 large egg, at room temperature
1/2 cup self raising flour
3 tbsp cold margarine
2 tbsp brown sugar
1/2 tsp ground cinnamon
Instructions
1-Cool the muffins: Let muffins cool completely before storing.
2-Store at room temperature: Place in an airtight container; stays fresh up to 3 days.
3-Refrigerate: Refrigerate in an airtight container for up to 5 days; topping may soften.
4-Freeze: Wrap each muffin individually in plastic wrap and place in a freezer bag; freeze up to 3 months.
5-Thaw: Thaw at room temperature for about an hour, or microwave a single muffin for 20-30 seconds.
6-Reheat: Reheat in a 300°F oven for 5 minutes to restore crunchy topping, or microwave briefly.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔑 Always roast and drain the rhubarb first — this concentrates the flavor and prevents soggy muffins.
🚫 Stir the batter just until the flour disappears; overmixing develops gluten and makes muffins tough.
🧈 Use cold margarine straight from the fridge and mix the crumble with your fingertips for those irresistible buttery clusters.
- Prep Time: 20 minutes
- Cooling Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 20g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg