Recipes

Rhubarb lemon zest stuffed crumble muffins

There's nothing quite like a freshly baked muffin! These Rhubarb & Lemon Zest Crumble Muffins combine a soft goat milk muffin with a sweet-tart rhubarb filling and a buttery oat crumble topping.

We love making muffins to share at the Good Goat Milk Company office, and while we often opt for something a little healthier, sometimes a homemade treat is exactly what you need. Perfect with your morning coffee or as an afternoon snack!

20 minutes prep
20 minutes cook
40 minutes total
12 muffins
Rhubarb lemon zest stuffed crumble muffins

Ingredients

Batter

  • 2½ cups self-raising flour
  • ⅔ cup firmly packed brown sugar
  • ¼ cup butter
  • 1 cup Good Goat Milk – reconstitute 1 scoop of Good Goat Milk Powder in 1 cup cold water

Rhubarb Filling

  • ½ cup chopped fresh or frozen rhubarb
  • ¼ cup brown sugar
  • 2 tablespoons water
  • ¼ teaspoon grated lemon rind

Crumble Topping

  • ¼ cup plain flour
  • ⅓ cup firmly packed brown sugar
  • 2 tablespoons rolled oats
  • 1 teaspoon grated lemon rind
  • ⅛ cup melted butter

Good Goat Tip

Rhubarb gives these muffins a lovely sweet-tart flavour, but you could also experiment with other fruit fillings. Apple, pear or berries would all be delicious alternatives!

Method

  1. Preheat oven to 400°F, (200°C).
  2. Make filling; combine all filling ingredients in a small pot, bring to boil, simmer, uncovered for 5 minutes or until the mixture is thick and rhubarb soft; set aside and cool.
  3. Make topping; Combine all ingredients in a bowl and mix well. Set aside.
  4. Grease 12 hole muffin pan (1/3 cup capacity).
  5. Stir batter ingredients together until combined, do not over mix or the muffins will turn into hokey pucks.
  6. Half fill the prepared pan with muffin batter, making a well in each muffin. Set the remaining batter aside.
  7. Spoon 1 tablespoon full of filling into the well of the muffins.
  8. Top the muffins with the remaining batter.
  9. Carefully sprinkle the crumble topping and softly press the crumble into the muffin top.
  10. Bake for approximately 15-20 minutes or until a skewer comes out clean.

Why You’ll Love It

A delicious combination of flavours
Sweet-tart rhubarb and fragrant lemon zest complement the soft, buttery muffin.

A little surprise inside
Each muffin has a spoonful of rhubarb filling tucked into the centre.

Buttery crumble topping
Brown sugar, oats and butter create a delicious topping that contrasts with the soft muffin.

Perfect for sharing
A batch of 12 muffins is ideal for morning tea, afternoon snacks or bringing into the office.