Rhubarb Custard Muffins Recipes

Steps:

• Preheat the oven to 375 degrees F.
• For the crumble topping: Add the brown sugar, flour, butter, cinnamon and salt to a medium bowl and use clean hands to mix the ingredients together until pea-size pieces form. Set aside.
• For the muffins: Spray a standard 12-cup muffin tin with cooking spray. Sift the flour, baking powder and salt into a medium bowl and set aside.
• Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
• Reduce the mixer speed to low and add the flour in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
• Divide the batter evenly into the prepared muffin tin, leaving at least 1/8 inch of space at the top. Sprinkle on the crumble mixture, distributing it evenly.
• Bake until the topping is golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs, 25 to 30 minutes. Le the muffins cool completely in the pan on a wire rack, about 30 minutes.

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 oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.