fbpx
Cake, Sponge & Muffin, Sweet Goods

Rhubarb & Raspberry Crumble Muffin

Indulge in these luscious Rhubarb & Raspberry Crumble Muffins. A delightful fusion of tart rhubarb and sweet raspberry in a moist and soft muffin base, topped with a buttery crumble that adds an extra layer of texture and delicious flavour.

Ingredients

INGREDIENTSWEIGHT
CRUMBLE TOPPING
Plain Flour0.300kg
Demerara Sugar0.170kg
Unsalted Butter0.200kg
FILLING
Frozen Rhubarb Cubes0.210kg
Raspberry Juice0.040kg
Frozen Raspberries0.180kg
MUFFIN
Classic Crème Muffin Mix1.000kg
Egg0.360kg
Water0.210kg
Oil0.300kg

Method

CRUMBLE TOPPING

STEP 1

Rub all ingredients together to form a crumble, set aside in the fridge or freezer until required.

RHUBARB CHUNKS

STEP 1

Mix the frozen pieces of rhubarb with the raspberry juice and let sit for 1hr to macerate.

MUFFIN

STEP 1

Place muffin mix, egg and water into a bowl.

STEP 2

Using a paddle, mix on slow speed for 1 minute. Scrape bowl.

STEP 3

Mix for a further 3 minutes on medium speed.

STEP 4

Add oil to the bowl and blend on low speed for 2 minutes.

STEP 5

Gently fold the frozen raspberry pieces and macerated rhubarb pieces into the muffin batter. Reserve some for garnishing before baking.

STEP 6

Deposit into paper lined muffin trays. Sprinkle tops of each muffin with the crumble topping and the remaining raspberry and rhubarb pieces.

STEP 7

Bake at 200°C until baked through.

STEP 8

Transfer to wire rack to cool.

STEP 9

Finish with a dusting of icing sugar.

Best eaten fresh on day made. Store at refrigerated temperature.

Product Name: Classic Crème Muffin Mix 15kg, Product Code: 102792

Let’s bake better together. Call us on 1800 649 494

YOUR BAKING BETTER NEWS

Baking trends_landing page

What's Baking Hot For 2022

MAURI always has an eye on the future… And keeping on that trend, we’ve analysed the developments in the baking world and compiled some thoughts […]

16.February.2022

TASTE THE WORLD: Exploring the increasingly-international flavours of hot cross buns.

Hot cross buns have come a long way since 1361 when Father Thomas Rocliffe first stamped his humble fruit and spice cakes with the sign [...]
25.February.2021

The use of Dough Retarders

The use of dough retarders in the Australian baking industry has flourished in recent years, to the extent that most bakers will have had some […]

6.October.2020

International Coffee Day 29 August 2020

Next week (29th August) is the day you have been waiting for. The day you can relish in your morning ritual and soak up the […]

20.August.2020

Pasta Challenge Tips & Recipe

Following the amazing response to our Victorian team’s Pasta Challenge, we call our MAURI followers to join in! To give you a kick-start, here are […]

18.August.2020
Customer Bite Landing Page Image

Q&A with Ryan Khun of Country Cob Bakery, winner of Australia's Best Pie 2 years running

We recently spoke with one of our brand ambassadors, Ryan Khun of Country Cob Bakery in Kyneton, Victoria in the lead up to Australia’s Best […]

12.August.2020

National Lamington Day

The National Day for one of Australia’s icons, the Lamington, is coming up on 21st July. A staple treat lining the bakery cabinet of bakeries […]

9.July.2020

The importance of baking conditions on bread

A well-controlled oven has an important influence upon the overall quality of a loaf of bread. Oven conditions require the heat transfer mechanisms of convection, […]

26.May.2020

Stay up-to-date with our FREE 'Baking Better' eNewsletter