Meet the muffin that captures the first blush of summer—tart, sweet, and impossible to forget.
Our Rhubarb Muffins are the perfect balance of rustic charm and refined flavour: soft, golden domes hiding juicy pieces of fresh rhubarb, wrapped in the brightness of lemon zest and topped with a buttery crumble that melts and crunches in all the right places. These muffins aren’t just breakfast—they’re a mood, a memory, a way to bring the garden into your kitchen. Serve them warm with tea, pack them for a picnic, or sneak one with your afternoon coffee.
Ingredients:
- 240 g Flour
- Pinch of Salt
- 2 teasp Baking Powder
- 100 g Butter
- 50 g Oil
- 150 g Sugar
- 3 Eggs 1
- 1 teasp Lemon Zest
- Rhubarb
Ingredients for Crumbs:
- 60 g Flour
- 60 g Sugar
- 60 g Butter
Procedure:
- In a small bowl, prepare the crumbs by combine the flour and sugar then add the cold butter cubes and rub with your fingertips until the mixture resembles coarse crumbs. Place in the fridge to stay cold while you prepare the batter.
- In a large mixing bowl, whisk together the butter, vegetable oil, and sugar until light and smooth then add the eggs and continue mixing until everything is well combined. Add the lemon zest and a pinch of salt, and stir to combine. At the end add the chopped rhubarb and mix until evenly distributed.
- In another bowl combine all the dry ingredients together , the flour with baking powder and a pinch of salt.
- Pour the dry ingredient over the wet ingredient and carefully mix to bring everything together.
- If the batter feels too thick, you can add a splash of milk or yogurt to loosen it slightly.
- Final step is to fill the muffin cups. Line a muffin tray with paper liners or grease lightly with butter. Spoon the batter evenly into the muffin tray, filling each cup about ¾ full.
- Sprinkle a generous amount of the crumb topping over each muffin, pressing lightly so it sticks.
- Place in the preheated oven at 175 Celsius and bake for 22–25 minutes, or until the tops are golden and a toothpick inserted into the centre comes out clean.
- Let the muffins cool in the tray for 5–10 minutes before transferring to a wire rack. Serve warm or at room temperature, with a cup of tea or fresh lemonade.
