Rhubarb Crème Fraîche Muffins Topped With Cinnamon Sugar
Whether served warm with butter, topped with whipped cream, or accompanied by fresh berries, these rhubarb and crème fraîche muffins are sure to become a beloved staple in your recipe collection.
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.
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Calories: 276kcalCarbohydrates: 36gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 62mgSodium: 165mgPotassium: 104mgFiber: 1gSugar: 19gVitamin A: 443IUVitamin C: 1mgCalcium: 67mgIron: 1mg
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