Rhubarb & Apple Muffins

It’s rhubarb season in Warragul. Well, it has been for a while but this is the first chance I’ve had to write about it. I have been cooking with it…and giving it away. We get a lot of traffic past our place. If we ever want to get rid of anything we know it won’t last long on the nature strip. Andy and I had an argument about putting our old dishwasher on the nature strip. Andy thought no one would ever pick it up so why bother dragging it down there. I made a deal with him that if it still there in 3 hours we could bring it back inside. It lasted 2 minutes. Andy was barely back in the door before someone stopped out front with a truck! Rhubarb is no exception. Someone even left me a couple of bucks once…even though my “Free Rhubarb” sign accompanies it.
These rhubarb and apple muffins are delicious. They don’t take long to whip up. The crumble topping doesn’t have to be added if you can’t be bothered, but I can’t help myself, I love the crunch. It’s the same crumble topping I use on my standard apple crumble.
You will need 2½ fruit. I typically use 1 granny smith apple (skin left on) and make the rest up with rhubarb. If buying rhubarb you’ll need a bunch.
Makes 12 muffins

2 ½ cups fruit, 1cm dice
120g butter, softened
1½ cups sugar
1 egg
1 tsp vanilla extract
2 cups plain flour, plus 1 tbsp extra flour
1 tsp baking soda
¼ tsp salt
1 cup buttermilk
Crumble topping
5 tbsp rolled oats
2 tbsp wholemeal flour
2 tbsp slithered almonds
1 tbsp butter, softened
1 tbsp honey


Preheat oven to 180°C.
Dice the fruit and toss in 1 tbsp flour. Set aside.
Cream butter and sugar until pale. Beat in the egg, followed by vanilla.
Sift together flour, baking soda & salt. Fold half of it through the wet mixture, followed by half of the buttermilk. Repeat with the remaining flour & buttermilk.
Mix through the rhubarb and apple.
Spoon into prepared muffin pan lined with patty pans and bake in the oven for 5 minutes.
Quickly prepare the crumble topping by mixing together by hand all ingredients. After about 5 minutes of the muffins being in the oven, they should have risen slightly, remove the muffins from the oven and quickly spoon the crumble over each muffin. Put the muffins back in the oven to cook for a further 10 minutes, or until a skewer inserted comes out clean.

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4 thoughts on “Rhubarb & Apple Muffins

  1. Julie

    Dear Miss Pudding,

    I have looked everywhere in the supermarket but cannot find these slithered almonds. I guess I will just have to make my own… is there are snake involved?


  2. Pingback: Blueberry Muffins | Something For Pudding

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