Rhubarb and Custard Crumble Muffins
These Rhubarb and Custard Crumble Muffins are so simple. Create the muffin mixture, packed full of chopped rhubarb, stir together and bake! These are then topped with a custard drizzle. Use remaining custard to spread over the warm muffins whilst eating. Refer to my notes for the fluffiest muffins ever!
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Servings: 6 (Very large) 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!