Rhubarb Crème Fraîche Muffins Topped With Cinnamon Sugar
Indulge in the perfect combination of tangy and sweet with these delightful Rhubarb and Crème Fraîche Muffins. Bursting with the unique tartness of fresh rhubarb, creamy richness of crème fraîche and topped with cinnamon sugar these muffins offer a sophisticated twist on a classic treat.
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Ingredients
- 120 g Butter (or baking spread)
- 180 g Caster Sugar
- 2 Eggs
- 240 ml Creme Fraiche
- 1 tsp Vanilla Extract
- 250 g Plain Flour
- 1 tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 150 g Rhubarb (chopped into 2cm pieces)fresh or frozen.
Topping
- 3 tbsp Soft Brown Sugar
- 1 tsp Ground Cinnamon
- 3 tbsp Creme Fraiche
How to make Rhubarb Muffins
Preheat the oven to 200℃/180℃fan/Gas 6/400℉.
Beat the butter with sugar until pale and fluffy. Beat in the eggs, creme fraiche and vanilla. Mix the dry ingredients together and fold into the butter mixture, being careful not to over mix. Fold in the chopped rhubarb then divide the mixture into the muffin cases.
Mix the sugar for the topping with the cinnamon. Add a piece of rhubarb to each muffin, pushing it in a little. Spread a little creme fraiche over the top and sprinkle over the cinnamon sugar in a generous layer.
Bake the muffins for 10 minutes, then lower the temperature to 180℃/160℃fan/gas 4/380℉. Bake for a further 25-30 minutes until golden and risen with a crunchy top.
Serving Suggestions
Enhance the enjoyment of rhubarb muffins with these delightful serving suggestions:
Warm with Butter: Serve the muffins warm from the oven with a pat of melting butter for a simple yet decadent treat.
With a Dollop of Whipped Cream: Add a dollop of lightly sweetened whipped cream on top for an extra touch of indulgence.
Accompanied by Fresh Berries: Pair the muffins with a side of fresh berries like strawberries, raspberries, or blueberries to complement the rhubarb’s tartness.
Drizzled with Honey or Maple Syrup: For a sweet finish, drizzle a bit of honey or maple syrup over the muffins.
With a Cup of Tea or Coffee: Enjoy your muffins alongside a steaming cup of tea or coffee for a perfect morning or afternoon pick-me-up.
Topped with Yogurt: Spread a spoonful of Greek yogurt on top of the muffins for a creamy contrast and a boost of protein.
With a Scoop of Ice Cream: Turn your muffins into a dessert by serving them with a scoop of vanilla or strawberry ice cream.
Warm with Custard: Serve warm with a dollop of custard for that classic rhubarb and custard experience.
More Rhubarb Recipes
Rhubarb Crème Fraîche Muffins Topped With Cinnamon Sugar
Equipment
Ingredients
- 120 g Butter (or baking spread)
- 180 g Caster Sugar
- 2 Eggs
- 240 ml Creme Fraiche
- 1 tsp Vanilla Extract
- 250 g Plain Flour
- 1 tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 150 g Rhubarb (chopped into 2cm pieces)
Topping
- 3 tbsp Soft Brown Sugar
- 1 tsp Ground Cinnamon
- 3 tbsp Creme Fraiche
Instructions
- Preheat the oven to 200℃/180℃fan/Gas 6/400℉.
- Beat the butter with sugar until pale and fluffy. Beat in the eggs, creme fraiche and vanilla. Mix the dry ingredients together and fold into the butter mixture, being careful not to over mix. Fold in the chopped rhubarb then divide the mixture into the muffin cases.
- Mix the sugar for the topping with the cinnamon. Add a piece of rhubarb to each muffin, pushing it in a little. Spread a little creme fraiche over the top and sprinkle over the cinnamon sugar in a generous layer.
- Bake the muffins for 10 minutes, then lower the temperature to 180℃/160℃fan/gas 4/380℉. Bake for a further 25-30 minutes until golden and risen with a crunchy top.