Jersey Strawberry and Rhubarb Crumble Muffins with Oat Streusel

These delightful muffins showcase the best of Jersey's produce – sweet strawberries, tangy rhubarb, and creamy dairy. The oat streusel adds a satisfying crunch.

Prep Time

20 minutes

Total Time

45 minutes

Calories

375 kcal

Difficulty

Medium

Equipment

6 items

Cost

£0.49/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

250gAll-Purpose Flour

£0.20

2tspBaking Powder

£0.05

0.5tspBaking Soda

£0.02

0.3tspSalt

£0.01

75gJersey Royal Potatoes(Cooked, peeled, and mashed finely (ideally using a potato ricer for smooth texture))

£0.30

120mlJersey Milk

£0.25

60mlVegetable Oil

£0.10

1Egg(Large)

£0.30

1tspVanilla Extract

£0.15

150gGranulated Sugar

£0.20

200gJersey Strawberries(Hulled and quartered)

£2.50

200gRhubarb(Cut into 1cm pieces)

£0.80

30gGranulated Sugar (for crumble)

£0.04

1tbspCornstarch

£0.03

75gAll-Purpose Flour (for streusel)

£0.06

50gRolled Oats

£0.08

50gBrown Sugar

£0.15

50gJersey Butter(Cold, cubed)

£0.60

Total Cost

£5.84

£0.49 per serving

Instructions

1.
Preheat your oven to 200°C (180°C fan/ Gas Mark 6). Line a 12-cup muffin tin with paper liners.
2.
Prepare the Crumble: In a bowl, combine the chopped strawberries, rhubarb, granulated sugar (30g), and cornstarch. Mix well and set aside.
3.
Make the Oat Streusel: In a separate bowl, combine the flour (75g), rolled oats, and brown sugar. Cut in the cold, cubed Jersey butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
4.
Prepare the Muffin Batter: In a large bowl, whisk together the flour (250g), baking powder, baking soda, and salt.
5.
In a separate bowl, whisk together the mashed Jersey Royal potatoes, Jersey milk, vegetable oil, egg, vanilla extract, and granulated sugar (150g) until well combined.
6.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
7.
Assemble the Muffins: Fill each muffin liner about halfway with the batter. Spoon a generous amount of the strawberry-rhubarb crumble mixture on top of the batter. Finally, sprinkle the oat streusel evenly over the crumble.
8.
Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the streusel topping is golden brown. Check frequently after 20 minutes as baking times may vary.
9.
Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

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My Notes

Nutrition Information

Nutrition per serving (100g)

375 kcal / 1569 kJ

Carbs

50g

19% of RDA

Fat

17.5g

25% of RDA

Protein

5.5g

11% of RDA

Detailed Breakdown

Fibre

2.5 g

8% of RDA

Sugar

24 g

27% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a sweeter muffin, add a tablespoon or two of sugar to the rhubarb and strawberry mixture.

If you don't have a potato ricer, you can use a fork to mash the potatoes, but make sure there are no lumps.

Store the muffins in an airtight container at room temperature for up to 3 days.

These muffins freeze well. Wrap individually and freeze for up to 2 months. Thaw at room temperature before serving.

Cooking Equipment

Oven

12-cup Muffin Tin

Mixing Bowls

Whisk

Spatula

Potato Ricer (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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