Prep time
Cook time
Total time
Recipe type: Baking
Serves: 12
  • 325g Plain Flour
  • 150g Golden Caster Sugar
  • 1½ teaspoons Baking Powder
  • ½ teaspoon Bicarbonate of Soda
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 Egg
  • 180m Buttermilk
  • 160ml Sunflower Oil
  • 1 teaspoon Vanilla Extract
  • 200g Rhubarb, finely chopped
  • For the topping
  • 30g Dark Brown Sugar
  • 30g Golden Caster Sugar
  • 1 Teaspoon Cinnamon
  1. Preheat Oven to 170c (fan)
  2. Line a large twelve hole muffin tin.
  3. Mix together the topping ingredients and leave to one side.
  4. Put the flour, sugar, bicarb., baking powder and salt in a large bowl and mix together.
  5. Add the rhubarb and gently mix in.
  6. Mix the egg, buttermilk, oil and vanilla essence together in a bowl then mix this into the dry ingredients.
  7. Mix together until incorporated but stop just as the flour has disappeared, do not over mix as you will have hard muffins.
  8. Divide the mixture between the muffin cases.
  9. Sprinkle the topping over the muffins (be quite generous).
  10. Cook for 30-35 minutes until cooked through, test with a skewer as the top will feel hard and crunchy.
  11. Leave muffins to cool on a cooling rack.
Recipe by The Eating Tree at http://www.theeatingtree.com/2015/01/16/rhubarb-and-cinnamon-muffins/