I finally got round to making these yummy muffins yesterday. Rhubarb is now in season so it would be rude not to... This is the recipe I based mine off: https://www.bbcgoodfood.com/recipes/1263686/rhubarb-crumble-muffins Dairy-free version (my changes are in bold): For the muffin mix: 175g caster sugar 200g rhubarb, halved lengthways then diced 2 tbsp sunflower oil 1 egg 1 tsp vanilla bean paste 125g coconut yoghurt 200g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda For the crumble topping: 50g dark brown soft sugar 50g plain flour 25g porridge oats 1/2 tsp ground cinnamon 50g dairy-free spread I followed the recipe instructions and baked mine for 18 minutes at 200 deg C (fan oven), and when I took them out the internal temperature read 99.1 deg C. I'm so pleased with them! The topping gives a lovely bit of crunch, and the cake underneath is really soft and moist. The rhubarb pieces didn't sink to the bottom, so it's definitely worthwhile chopping them fairly small.