Rhubarb & Custard Muffins with Hazelnut Crunch Crumble Topping
Print recipe
| Serves | 12 |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Birthday Party, Casual Party, Easter |
| Region | British |
| By author | Karen S Burns-Booth |
These delectable little muffins hide a delicious secret - in the middle of each rhubarb muffin is some custard. Who doesn't love rhubarb and custard and these also combine a crumble style topping too, so you can have rhubarb and custard AND crumble all in one or two bites!
Ingredients
Muffins
- half a batch of roasted rhubarb, about 300g, drained (or 300g cooked rhubarb)
- 300g self raising flour
- 120g soft brown sugar
- 75g melted butter
- 1 large free-range egg, beaten
- 250ml creme fraiche or natural thick (Greek) yogurt
- 12 tablespoons ready-made custard (it should be quite thick and not too runny)
Crunch topping
- 50g plain flour
- 25g butter
- 50g soft brown sugar
- 75g hazelnuts, roughly chopped
Note
These delectable little muffins hide a delicious secret - in the middle of each rhubarb muffin is some custard. Who doesn't love rhubarb and custard and these also combine a crumble style topping too, so you can have rhubarb and custard AND crumble all in one or two bites!
Directions
| Step 1 | Pre-heat oven to 180C/350F/Gas mark 5. Line a 12 hole muffin tin with paper cases. |
| Step 2 | Place all of the muffin ingredients, except the roasted rhubarb, into a bowl and mix with a hand mixer for 2 minutes - do NOT over mix. |
| Step 3 | Add the well drained rhubarb and gently mix it through the mixture. |
| Step 4 | Make the crunch crumble topping by rubbing the butter into the flour and then adding the sugar and hazelnuts, mix well. |
| Step 5 | Spoon half of the muffin mixture into the prepared muffin cases and then add a tablespoon of custard to every muffin case; divide the remaining muffin mixture between the cases, and then scatter the crumble mixture over the tops of the muffins. |
| Step 6 | Bake for 20 to 25 minutes, until the muffins are well risen the the crumble topping is crunchy and golden brown. |
| Step 7 | Allow to cool in the tin for a few minutes before easing the muffins out of the tin. |
| Step 8 | Best eaten warm; can be reheated and served as a hot pudding with extra custard or cream. |
| Step 9 | NB: DO NOT eat when very hot as the custard might burn your mouth! |
