Rhubarb & Custard Muffins

3.35 (11)
⏱ 40 mins 🍽 Serves 12 🌶 british ✅ More effort 🏷 Dessert

These delightful muffins feature a classic British flavour pairing. A light batter with orange zest and soured cream encases a sweet, roasted rhubarb filling. The surprise is a generous blob of chilled custard baked right into the centre, creating a deliciously oozy treat. They are best enjoyed fresh on the day of baking, sprinkled with a little sugar while still warm. Ideal for a dessert, snack, or part of an afternoon tea spread.

Rhubarb & Custard Muffins

Ingredients

  • 1/2 Roasted rhubarb (see 'goes well with', below)
  • 140g light muscovado sugar
  • 75ml vegetable oil
  • 1 egg
  • zest 1 orange finely grated
  • 284ml carton soured cream
  • 300g self-raising flour
  • 8 tbsp ready-made thick Devon custard from a carton
  • golden caster sugar for sprinkling

Method

  1. First, make the Roasted rhubarb and allow it to cool, draining away any juices. Preheat your oven to 180C/fan 160C/gas 4. Place paper cases into a 12-hole muffin tin. Take a large bowl and thoroughly beat the sugar, oil, egg, orange zest and soured cream together until the mixture is smooth and lump-free. Carefully stir in the flour, then gently fold through the prepared rhubarb.
  2. Spoon about 3⁄4 of the muffin batter into the paper cases, filling them well. Use a spoon to press a small hollow into the centre of each one. Place a small blob of chilled custard into each dip. Gently cover the custard with the remaining muffin mix. Bake the muffins for 25-30 mins until they are well-risen, a pale golden colour and the custard is oozing. While still warm, sprinkle a little caster sugar over each one. They are best eaten the day they are made.

Nutrition (per serving)

Calories266 kcal
Fat12 g
Saturates4 g
Carbs38 g
Sugars18 g
Fibre1 g
Protein4 g
Sodium120 mg

Recipe details

Skill levelMore effort
CategoryDessert
Cuisinebritish