Ok. Let’s just get right to it, shall we? What is a scruffin, you ask?
It’s the hybrid name I came up with for these Frankenpastries. You’re really gonna want to lay your hands on these. It’s one part scone, one part crumble, and one part muffin. Can we just let that sink in for a minute. This combo = all the pastry goals achieved! They are everything that is good and right with the world. True statement.
Imagine this, if you will. Vanilla drenched buttermilk batter. Tart summer rhubarb, the sweetest new season strawberries and a pistachio crumble that delivers the crunch that these fluffy scruffins need. I’ve been so excited to share these little treats with you guys. They are the sweet something that you crave in the afternoon, and they are the breakfast muffin to get you through to lunch. Or elevenes.
You know, that post breakfast, pre lunch time that speaks of tea and soft, fluffy muffins with a pale pistachio green crunchy topping. Or the time between breakfast and lunch that makes you want to tackle the vending machine at work to dive head long into sugar rush city. Let’s take option one, shall we? Use your Sunday afternoon to bake a batch of these and you will be thanking your badass baking self until Wednesday. I reckon that’s how long 9 of these scruffins will last.
Ok.ok. These are some of the reasons to make these scruffins.
5 Reasons to Make/ Eat Scruffins
- They take about 30 minutes from start to finish.
- They are a soft, fluffy and fruity answer to any sweet craving.
- They keep for days in an airtight container on the counter in the kitchen.
- If for no other reason than to tell someone that you are eating a scruffin when they ask.
- That brown sugar pistachio crumble topping that gives a crunch to those sweet strawberries and that tangy rhubarb.
This batch makes 9 scruffins, but you could easily make 10 or 12. I just wasn’t looking for regular sized muffins in a little paper case. We were going for scruffins that could easily substitute as a pillow. Kinda like the giant fluffy muffins that you find in coffee houses.
So, people who suffer from hangry pangs in the mid morning, people who skip breakfast and run out the door in various states of organised chaos, and people who love over sized baked goods for no other reason than the yum factor… these Scruffins were made for all of you.
These have become the new love of my life so much, that they will definitely make a re-appearance as any other seasonal fruit. Raspberry? Blueberry? Or hey, how ’bout banana and chocolate? If anyone beats me to making these flavours please let me know on a scale of awesomeness how of the charts these scruffins are!
Strawberry Rhubarb Scruffins
For the scruffin mix
- 175 g caster sugar
- 250 g rhubarb & strawberry mixed
- 1 vanilla pod split and scraped
- 2 Tbsp veg oil
- 1 egg
- 125 ml buttermilk
- 200 g plain flour
- 1 tsp bicarb
- 1 tsp baking powder
For the crumble
- 50 g light brown sugar
- 50 g flour
- 25 g oats
- 50 g butter
- 1 tsp cinnamon
- Icing sugar
Pre-heat the oven to 170c. Line a muffin tin with 9 paper cases.
Mix the strawberries and chopped rhubarb with the sugar and vanilla. Set aside. The sugar will start to pull the juices from the strawberry and rhubarb. This is fine to add to the mix.
In one bowl mix the flour with other dry ingredients.
In a measuring jug, mix the buttermilk, vegetable oil and the egg and whisk.
Add the buttermilk mixture to the flour mixture then add the fruit and fold in.
To make the crumble topping rub the butter into the dry ingredients until pea sized.
Scoop the batter into the muffin tins and top generously with the crumble topping.
Bake in the oven for about 15 minutes. The scruffins are cooked when a pick comes out with a few crumbs still on it.