Rhubarb and Pecan Muffins are probably the nicest rhubarb muffins I’ve tasted. As rhubarb contains a lot of liquid you have to be careful when using it in baking but in this recipe, the rhubarb pieces provide a pleasing sharp contrast to the sweet cake, and the crunchy cinnamon sugar topping is a total delight.
We have a rhubarb crown growing in our back garden, it has been there for at least fifty years and has provided me with rhubarb every year for the last 35 years. Rhubarb is not a demanding plant, it’s very easy to grow, particularly in the cool damp climate of Scotland. it just needs a bit of feeding in the autumn and it will reward you with the crisp sharp stems of rhubarb all summer.
There are so many different recipes you can make with rhubarb, perhaps you might start by making a Classic Rhubarb Crumble, maybe a creamy Rhubarb and Orange Fool. Later in the season when the rhubarb is producing its maximum output, you can make Rhubarb and Ginger Jam. Rhubarb and Pecan Muffins are ideal for the start of the rhubarb season as they only use a small amount of rhubarb. I used three fairly short stems and produced 18 full sized muffins.
Here is how I made the Rhubarb and Pecan Muffins
It’s really important to chop the rhubarb into small pieces. I quartered the rhubarb stems lengthways before slicing across, smaller pieces will make sure that the rhubarb is well distributed through the muffin mixture. Like all muffin mixtures, you will have a bowl of wet ingredients and a bowl of dry ingredients and then very gently combine the two. Too much mixing will make your muffins come out rather tough, don’t worry if there are some lumps, that is normal.
Roughly chop 50g of pecan nuts, you want to keep them fairly roughly chopped so that you get little chunks of pecan nut in the muffin. If they are too small they will disappear into the mixture and it’s all about the textures for these muffins. You will also need another 18 whole pecans to top the muffins.
Then simply beat the brown sugar, oil, and eggs together, then add the rhubarb and pecan nuts and buttermilk. Combine the flour, baking powder, baking soda and salt in another bowl and mix well, then pour the wet ingredients into the dry ingredients and gently fold the two together. Prepare the melted butter, cinnamon and sugar mixture.
You will need two muffin tin as the recipe makes 18 full sized muffins, either grease the muffin cups or line with paper cases. Then spoon, or use an ice cream scoop, to three quarter fill the muffin cups or cases. Spoon over the cinnamon sugar topping and place a whole pecan nut on to of each muffin. Bake for about 20 minutes, keeping a close eye on the rise and, as every oven is different, you may find your muffins take a little less time or a little more, when they are ready they should be springy to the touch.
Recipe for Rhubarb and Pecan Muffins
Rhubarb and Pecan Muffins
Ingredients
- 180 g brown sugar
- 50 ml oil
- 2 eggs
- 250 ml buttermilk
- 180 g rhubarb finely diced
- 50 g pecans chopped
- 350 g plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Topping
- 70 g granulated sugar
- 1 1/2 tsp cinnamon
- 15 g butter melted
- 18 whole pecan nuts
Instructions
- Preheat oven to 200C (400F)
- You will need two 12 hole Muffin tins or one 12 hole and one 6 hole tins, greased or paper-lined
- In a bowl whisk together brown sugar, oil, eggs and vanilla; mix well. Add buttermilk, rhubarb and walnuts or pecans.
- In another bowl combine flour, baking powder, baking soda and salt.
- In another bowl combine sugar, cinnamon and butter.
- Add the wet mixture to the flour mixture and gently fold together, do not over mix or your muffins will be tough.
- Spoon batter into prepared muffin tin, filling three-quarters full. Sprinkle with topping and add one whole pecan nut to the top of each muffin.
- Bake in preheated oven for about 20 minutes.
Video
Notes
Nutrition
More Fruity Muffin Recipes
Vegan Mini Oat and Apple Breakfast Muffins Simply Food
Blueberry Banana and White Chocolate Chip Muffins Fab Food 4 All
Strawberry Banana Muffins Little Sunny Kitchen
Airfryer Raspberry Muffins Recipes from a Pantry
Easy Blueberry Weetabix Muffins Elizabeth’s Kitchen Diary
Blueberry and Chocolate Muffins Tin & Thyme
These are some of the best muffins I have made, they have a lovely crunchy top and the combination of rhubarb and pecans through the muffins makes them both moist and delicious.
I’m adding this post to Baking Crumbs Linky, the home of all things baked, sweet or savoury and hosted by Jo’s Kitchen Larder and Apply to Face Blog
Very nice 🙂
Mmmmmm they look scrummy Janice. I love rhubarb, especially crumble, but if you feel like sending any muffins my way, I wouldn't stop you! xxx
Beautiful muffins. I love the topping. Must be very delicious especially when fresh from the oven. I'm sure you enjoy baking in your new oven.
Oh, look how wonderful they are through the oven window! Gonna try this recipe ~ thanks for including the US measures too.
Kindly, ldh
I've never purchased rhubarb but I've been thinking about it. I have a recipe for rhubarb muffins sitting and waiting. I'll have to give these a try too. They look marvelous!
oh great muffins and adore the oven shot congrats on your lovely new kitchen
those look very nice indeed janice:) i LOOvveee rhubarb 🙂
Oh mmmm . . . rhubarb muffins, my favourite!!
Lol you couldn't wait to use your new oven could you?
Lovely muffins!
🙂
They look scrummy, I will definately be trying these as my last batch of 'throw together and hope for the best' were a bit hmm..
Ooooh, I was just looking at the rhubarb patch yesterday and contemplating a little crumble – might have to do these instead, looks scrummy!
I've never been much of a fan of rhubarb, but those muffins look like they could easily convert me!
have a friend in upstate ny that grows rhubarb thats going to love this recipe thanks for sharing I cant wait for her to try this!! Thanks for visiting my page 🙂
They look like great muffins! The topping is wonderful. I hope you are having a wonderful day. Blessings…Mary
I have been giving a lot of thought to how best make up a recipe for rhubarb muffins lately, our rhubarb is currently taking over the garden! I was thinking I needed to stew the rhubarb first but I can see you don't in this recipe. Yours look lovely and I love the look of that topping.
"cinnamon, sugar and butter topping"…. oh my goodness, divine!!!
Yum Janice, these sound great right now-I'm hungry but it's too late to eat!
Thanks for reminding me too-I've been meaning to research whether rhubarb can grow in subtropical zones!
I made some rhubarb muffins at the weekend too … just not had the chance to post them yet. Will be bookmarking this recipe to try as Hubby loves his rhubarb muffins.
ohhh they look delish! Do you think they'd be ok if I missed out the nuts as we don't like them?
Our rhubarb is doping pretty well and this would be a great change form crumble for using it
Oh these do look good AND I'm so wishing our rhubarb would get a move on – maybe it needs a pile of manure. Great to be able to see inside the oven.
Janice, thank you for sharing this! My son and I both love rhubarb, but were a bit tired of pie. I am sending this to my son, and making these tomorrow. Hugs!
They look fabulous. I got a new oven a couple of months ago which is the first time I have ever had a brand new one. I still stand transfixed watching things cook…especially yorkshire pudding.
These look lovely. I adore rhubarb and the crunchy topping looks like it makes these nice and decadent! Lovely pics too : )
I love muffins and all these wonderful flavours is making my mouth water.
Thank you Nayna, they are rather good!
Loving these muffins Janice, the more rhubarb recipes the better I say:-)
Yes, definitely. Just wait till you have your own rhubarb growing in your garden.
Love the addition of the pecans to your muffins. These look great and a great way to use up all of the rhubarb I have!
Thanks, Cat. I love pecans and they work so well in these muffins.
I love a crunchy muffin top! Aren’t pecans just the most versatile of nuts? They seem to go with so many other tastes although I will admit I’ve never thought to pair them up with rhubarb before. Thanks so much for joining in with #BakeoftheWeek
Thank you. Yes, pecans are my favourite nuts, they do go with so many different flavours.
They sound perfect Janice and as rhubarb is my current seasonal obsession I cannot wait to try them! Fruity muffins are always welcome in our house plus my youngest has his class bake sale at the end of this week and they will be perfect for it! Thank you for sharing with #BakingCrumbs 🙂
Thanks, Jo. I hope you enjoy them as much as we do.
Well these look totally delicious. As you know I too am a rhubarb fan, but I’ve never had rhubarb and pecans before and now I really want to try the combination.
Your recipe card is looking very swish. I still haven’t worked out how to swap mine over – doh!
I’m surprised how few people have tried rhubarb with pecans! They are great mixed into a crumble topping for a rhubarb crumble too,
They look scrumptious!!
Thanks, Kat.
Oh my days these have made my day! How absolutely divine! This flavour combo is one of my most favourite flavour combos ever!!!! I am going to HAVE to make these. Thank you so much for sharing with #BakingCrumbs
I’m so pleased you like them as much as I do, Jenny ☺️
Oh my word these look incredible. Rhubarb is so versatile and I love what you’ve made.
Thanks so much, they are a great way to use rhubarb.
Wow, these look and sound so utterly perfect! Pecans AND rhubarb in the same muffin? I’m all over that! xx
Thank you, yes they are two of my favourite ingredients and I’m delighted they worked so well together in this muffin recipe.
I love Rhubarb, have not tried in muffins – look lovely Thanks for sharing on #cookblogshare
Thanks, Louise, it’s definitely worth trying.
50 years??? Wow! These look and sound delicious. I love the combo of rhubarb and pecans 😀 Eb x
Yes, it’s been going a long time! Thank you, we loved the rhubarb and pecan combo too.
These look rather delish Janice, and I love the texture added with the pecans and the crumble like topping. very yummy! thank you for sharing with #Bakeoftheweek x
Thanks, Jenny. We love them.