Crumble Muffins

Crumble Muffin
Crumble Muffin
Crumble Muffin
Crumble Muffin


Prep time
20 minutes
Cooking time
20 minutes
Serves 12
375g Self Raising Flour
125g Soft Light Brown Sugar
100g butter melted and cooled
250ml milk
1 egg lightly beaten
4tbsp Rhubarb & Stem Ginger Jam
50g plain flour
25g porridge oats
50g butter, diced
50g Demerara sugar

Cooking Method

  1. Preheat oven to 200°C/180°C fan/gas 6 and line a 12 hole muffin pan with paper cases.

  2. Sift the self raising flour into a bowl and add the soft brown sugar.

  3. In a small bowl, whisk the egg, milk and melted butter together.

  4. Add the egg mixture and the Rhubarb & Stem Ginger Jam to the flour and fold together.

  5. To make the crumble topping, add the plain flour, porridge oats and diced butter into a mixing bowl. Rub the butter in with your fingertips until the mixture resembles rough breadcrumbs. Add the demerara sugar and combine.

  6. Divide the muffin mixture equally between the paper cases and top each muffin with a generous amount of crumble topping, gently press down.

  7. Bake for about 20 minutes. Leave the muffins in the tin for 5 minutes before transferring to a wire rack to cool.

Other recipes for your Rhubarb & Stem Ginger Jam

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