Looking for a thoughtful homemade treat this Mother’s Day? These rhubarb and custard muffins are a beautiful way to show you care. Light, fluffy and filled with a creamy custard centre, they combine the gentle tartness of seasonal rhubarb with nostalgic vanilla sweetness.

Perfect for breakfast in bed, an afternoon tea spread, or wrapped up as a homemade gift, this simple bake feels special without being complicated.

For the Mother's Day Rhubarb And Custard Muffins Recipe:

1. Preheat the oven to gas mark 6, 200˚C (fan 180˚C). Line a 12-hole muffin tin with paper cases.
2. Slice the rhubarb lengthways and cut into 1cm pieces. Set aside.
3. In a large jug or bowl, whisk together the caster sugar, melted butter, eggs, vanilla extract and yoghurt until smooth.
4. Sift the flour, baking powder and custard powder into a mixing bowl. Pour in the wet mixture and gently fold together until just combined.
5. Add the chopped rhubarb and fold through carefully. Avoid overmixing to keep the muffins light.
6. Spoon a heaped tablespoon of batter into each case. Add ½ tablespoon of custard into the centre of each, then cover with the remaining batter.
7. Sprinkle demerara sugar over the tops.
8. Bake for around 20 minutes until risen and lightly golden.
9. Cool slightly before serving. Best enjoyed fresh on the day, though they can be stored in an airtight container for 2–3 days. Warm for 20 seconds in the microwave to refresh.

There’s something especially meaningful about baking from scratch for Mother’s Day. These rhubarb and custard muffins make a lovely seasonal choice, showcasing spring rhubarb at its best.

The combination of soft vanilla sponge, sharp fruit and creamy custard creates a bake that feels nostalgic and comforting - ideal for sharing over tea or a glass of bubbly.

Why These Muffins Are Perfect For Gifting:

• Individual portions - easy to present beautifully

• Seasonal ingredients - fresh spring rhubarb

• Simple technique - suitable for bakers of all levels

• Easy to transport - perfect for visiting family

Wrap in parchment and ribbon, place in a gift box, or serve on a cake stand for a simple yet thoughtful presentation.

• Do not overmix the batter. Stir just until the flour disappears to keep the muffins light and tender.
• Use room temperature eggs for smoother incorporation and better rise.
• Sprinkle demerara sugar just before baking to maintain a crisp, golden topping.
• Allow muffins to rest for 5 minutes before removing from the tin to prevent breaking.
• Choose bright pink rhubarb stalks for natural sweetness and colour.

Can I make these muffins ahead of Mother’s Day?

Yes. Bake the day before and store in an airtight container. Warm gently before serving for the best texture.

Can I freeze rhubarb and custard muffins?

Yes. Freeze once cooled and reheat for 20–30 seconds in the microwave before serving.

What is the best rhubarb for baking?

Bright pink, firm stalks offer the best balance of sweetness and colour.

Do I have to add the sugar on top?

No, the demerara sugar topping is optional. It’s mainly added to give the muffins a light crunch and a slightly caramelised finish once baked. If you prefer a softer top or want to reduce the sugar slightly, you can simply leave it out and the muffins will still bake beautifully. You could also replace it with a light dusting of icing sugar after the muffins have cooled for a more delicate finish.