Chocolate Crumble Muffins with Rhubarb
LINDT Excellence 70 %
15-30 minutes
  • 100g flour
  • 50g sugar
  • 50g cold butter (unsalted)
  • 200g LINDT Excellence 70% dark chocolate
  • 250g rhubarb
  • 2 eggs
  • 75g icing sugar
  • 200ml milk
  • 100g sunflower oil
  • A pinch of salt
  • Seeds of 1 vanilla pod
  • 200g flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder

For the crumble

mix the flour, sugar and butter and knead until crumbly. Peel the rhubarb and cut into small pieces. Place muffin cups into a muffin baking tray. Break the chocolate into small pieces and melt in a bain-marie.


Preheat the oven

to 180˚C. In a large bowl stir together the eggs, sugar, milk, oil, a pinch of salt and the vanilla pod seeds. Add half the melted chocolate (100g) and stir in well. Mix the flour and baking powder with the cocoa, sieve over the mixture, and then fold in loosely with a large spoon.


Put the dough

 into the muffin cases. Press the rhubarb pieces into the dough, and then spread over the crumble, before baking in the oven for 20–25 minutes.



the baked muffins to cool down before pouring the remaining melted chocolate (100g) over them.