Buttermilk Rhubarb Crumble Muffins Recipes

Steps:

• Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
• Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don't worry if it's a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
• Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
• In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
• Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

Steps:

• Beat together brown sugar, oil, eggs and buttermilk. Add rhubarb.
• In a separate bowl mix flour, baking soda, baking powder and salt. Add to rhubarb mixture mixing until just moistened.
• Spoon batter into greased muffin pans or muffin cups about half full. Sprinkle with crumble and lightly press into batter.
• Bake at 400° for 20-25 minutes or until toothpick inserted comes out clean.
• Crumble: Mix together crumble ingredients until well combined.

Steps:

• Preheat oven to 400°F Grease bottoms of 14 (2.5") muffin-pan cups or 11 (3") muffin-pan cups; line each of the cups with a paper liner if you prefer.
• Sift flour with sugar, baking powder, baking soda, rhubarb and salt into a large bowl. Stir to combine.
• Measure buttermilk in a 2 cup measure. Add oil, grated orange and egg; eat with a fork to mix well.
• Make a well into the center of the flour mixture. Pour in milk mixture all at once; stir quickly with a fork, just until flour disappears. Do NOT beat, the batter should be lumpy!
• Using a 1/4 cup measuring cup (not quite full), quickly dip batter into muffin cups, filling each slightly more than half full. Dip only once for each cup.
• Bake 20-25 minutes, or until golden brown and a cake tester inserted in center comes out clean.
• Remove from oven, allow to sit for 5 minutes. Loosed muffins around edge with a knife; turn out.
• Serve hot, warm, or cool -- whatever is to your liking.

Steps:

• In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375° for 16-18 minutes or until muffins test done.

Steps:

• Preheat oven to 375 degrees. With an electric mixer, beat together butter and brown sugar in a large bowl until smooth. Beat in egg; add buttermilk, and beat to combine.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture; beat until smooth. Fold in rhubarb.
• Coat a standard (12-cup) muffin tin with cooking spray. Spoon mixture into prepared tin, dividing evenly among cups. Sprinkle with granulated sugar.
• Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes. Cool in pan on a wire rack 15 minutes. Turn out muffins onto rack; cool completely.