Rhubarb and Custard Crumble Muffins: A classic combo rolled up into a delicious batch of muffins. These are a great bake to make ahead for a week of breakfasts or for a fancy brunch spread. I create a simple custard drizzle with instant custard but feel free to use fresh if preferred (or omit). Use any leftover custard to spread over the muffins, ideally whilst still warm!
As with all my muffin recipes, this is kept simple and no electric mixer is called for. In fact, these are my tips for MAXIUM MOISTURE. Stir as little as possible, and only with a wooden spoon. Use multiple liquid/fat ingredients (as you’ll see in the recipe). Coat your rhubarb in sugar before stirring into the mixture.
I am a huge fan of muffins as a gentle weekend bake. They are super easy to make but always so impressive to other people. These are such a great treat, and can easily be frozen. This recipe makes about 6 large muffins. If using small muffin tins/liners, it may make closer to 8. Feel free to double the recipe if hoping to take them into work or feeding a crowd!
For more big boi muffin recipes, check out these Bakery Style Blueberry Muffins or these Tiramisu Chocolate Muffins. For videos and more baking inspiration, head on over to my Instagram.
Rhubarb and Custard Crumble Muffins
Ingredients
- 150 g Fresh Rhubarb Chopped into 2cm chunks
- 115 g Granulated Sugar
- 125 g Plain Flour
- 50 g Oats plus extra to sprinkle
- 1.5 tsp Baking Powder
- 80 ml Milk any will work
- 60 g Melted Butter allow to cool a little
- 1 Medium Egg
- 35 ml Vegetable Oil
For the Custard Drizzle
- 38 g Instant Custard Half a small packet
- 2 tbsp Boiling Water
- 2 tbsp Icing Sugar
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line 6 holes of a muffin tin.
- Combine the chopped rhubarb and sugar in a small bowl and set aside.
- Mix together the flour, oats and baking powder.
- Make a well and add in the milk, butter, oil and egg. Stir together gently with a wooden spoon.
- Add the sugar/rhubarb mixture (and any liquid in the bowl) and stir together until just combined.
- Scoop the mix into the muffin liners, never filling beyond 2/3 full. If you find you have too much mixture, fill another muffin liner. Optional: Scatter over some remaining oats.
- Bake for 18-20 minutes, until golden brown on top. Let cool on a wire rack.
- Make the drizzle by combining the instant custard and boiling water. It will be thick. Add the icing sugar. Drizzle/spoon over the muffins and serve!
