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Home » Seasonal » Rhubarb and Pecan Muffins Recipe

May 18, 2019 By Janice Pattie 49 Comments

Rhubarb and Pecan Muffins Recipe

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Plate of Rhubarb and Pecan Muffins, one muffin cut open

Rhubarb and Pecan Muffins are probably the nicest rhubarb muffins I’ve tasted. Soft sweet muffin filled with sharp rhubarb, crunchy pecans and topped with cinnamon sugar, so delicious, so easy to make. 

Four Rhubarb and Pecan Muffins one broken open to show the inside

What is rhubarb? 

Rhubarb is a hardy perennial plant with pink, red or pale green stems that are most often used in desserts like crumbles and pies.

It has a tart flavour and is too sharp to eat raw, but combined with sugar and other ingredients it has a delicious tangy taste. 

rhubarb stems

When is rhubarb in season? 

The best rhubarb is available in Spring.  The earliest rhubarb you can buy is forced, this means it has been grown in the dark

Forced rhubarb has pale pink stems and is tender and sweet.  

Rhubarb continues to grow throughout the summer but as the season progresses the stems become tougher.

stems of forced rhubarb

How do you grow rhubarb? 

Rhubarb is grown from a crown.  This is a thick rhizome that is planted just below the surface of the soil.

Rhubarb plants like lots of moisture and you need to mulch the plant to keep it from getting too dry. 

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.

Pecan nuts

What are Pecans?

Pecan Nuts are the nut of particular species of hickory tree that grows in North America. Pecan nuts have a sweet creamy flavour and are usually used in desserts such as Pecan Pie.

The sweetness of the pecan nuts goes particularly well with the tart rhubarb and adds a pleasant crunch.

Rhubarb Crown and picked stems

How to Make Rhubarb and Pecan Muffins

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.

All quantities and full instructions can be found in the recipe card at the bottom of the page

chopped rhubarb in small bowl, eggs, oil and buttermilk in large bowl

Chop the Rhubarb

It’s really important to chop the rhubarb into small pieces. I quartered the rhubarb stems lengthways before slicing across, smaller pieces.  This makes sure that the rhubarb is well distributed through the muffin mixture.

Chopped Pecan nuts

Chop the Pecans

Roughly chop 50g of pecan nuts. 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.

rhubarb mixture for rhubarb and pecan muffins

Mix the Wet Ingredients

Then simply beat the brown sugar, oil, and eggs together.  Add the rhubarb and pecan nuts and buttermilk.

Sifted flour

Combine the Dry Ingredients

Combine the flour, baking powder, baking soda, and salt in another bowl and mix well. Pour the wet ingredients into the dry ingredients and gently fold the two together.  Prepare the melted butter, cinnamon, and sugar mixture.

Mix wet and dry ingredeints for muffins

Mixing Tip

With 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.

muffin tin

Muffin Tins

You will need two muffin tin as the recipe makes 18 full-sized muffins, either grease the muffin cups or line with paper cases.

Spoon the mixture or use an ice cream scoop, and three quarters 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. 

Rhubarb and Pecan Muffins in the Oven

Baking Tip

Every oven is different, so 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.

late of rhubarb and pecan muffins with rhubarb

What really makes these Rhubarb and Pecan Muffins special is the contrasts of taste and texture.  There is just enough sharpness from the rhubarb to counteract the sweet cake and the crunch of pecans and the cinnamon, sugar, and butter topping makes them a real favourite with all of my family.

More Rhubarb Recipes from Farmersgirl Kitchen 

Easy Rhubarb Tart

This Easy Rhubarb Tart recipe creates a really delicious dessert from simple ingredients. Make your own melt in the mouth shortcrust pastry or use ready-made all-butter pastry for an even quicker fix. 

A slice of Rhubarb Bakewell Tart

This simple Rhubarb Bakewell Tart recipe is a variation on a classic and delicious British dessert. The tart has a sweet almond shortcrust pastry shell filled with a rhubarb compote and topped with a frangipane almond sponge. 

Rhubarb dessert

Rhubarb Cheesecake Bars are a delicious combination of flavours and textures.  The base is a bit like a flapjack, sweet, crisp, and oaty and is topped with smooth baked cheesecake with roasted rhubarb.  

More Fruity Muffin Recipes

  • Blueberry Banana and White Chocolate Chip Muffins Fab Food 4 All
  • Vegan Mini Oat and Apple Breakfast Muffins Simply Food
  • Airfryer Raspberry Muffins Recipes from a Pantry
  • Easy Blueberry Weetabix Muffins Elizabeth’s Kitchen Diary
  • Blueberry and Chocolate Muffins Tin & Thyme
  • Strawberry Banana Muffins Little Sunny Kitchen
Plate of muffins

Plate of Rhubarb and Pecan Muffins

Rhubarb and Pecan Muffins

Adapted from a recipe by Esther Brody
A quick and easy muffin recipe that combines sharp rhubarb, sweet cake and crunchy pecan nuts with a delicious cinnamon-sugar topping.
4.94 from 15 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Baking
Cuisine British
Servings 18
Calories 202 kcal

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

This recipe calls for buttermilk if you don’t have any you can make an easy substitute.  Take 250ml of milk and add 1 tsp of either lemon juice or white vinegar, stir together and leave for a few minutes before using. 

Nutrition

Calories: 202kcalCarbohydrates: 31gProtein: 4gFat: 8gSaturated Fat: 1gCholesterol: 22mgSodium: 166mgPotassium: 134mgFiber: 1gSugar: 15gVitamin A: 80IUVitamin C: 0.8mgCalcium: 56mgIron: 1.2mg
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Filed Under: Baking, Popular Posts, Seasonal, Spring, Vegetarian Tagged With: Muffins, rhubarb

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Reader Interactions

Comments

  1. Laura - Broxholm Road says

    May 3, 2010 at 7:36 pm

    Very nice 🙂

    Reply
  2. Kaz says

    May 3, 2010 at 7:39 pm

    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

    Reply
  3. MaryMoh says

    May 3, 2010 at 8:04 pm

    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.

    Reply
  4. LDH says

    May 3, 2010 at 9:52 pm

    Oh, look how wonderful they are through the oven window! Gonna try this recipe ~ thanks for including the US measures too.

    Kindly, ldh

    Reply
  5. theUngourmet says

    May 4, 2010 at 3:08 am

    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!

    Reply
  6. Chow and Chatter says

    May 4, 2010 at 3:21 am

    oh great muffins and adore the oven shot congrats on your lovely new kitchen

    Reply
  7. tracy says

    May 4, 2010 at 5:44 am

    those look very nice indeed janice:) i LOOvveee rhubarb 🙂

    Reply
  8. Marie says

    May 4, 2010 at 6:49 am

    Oh mmmm . . . rhubarb muffins, my favourite!!

    Reply
  9. Traceyr says

    May 4, 2010 at 7:00 am

    Lol you couldn't wait to use your new oven could you?

    Lovely muffins!

    🙂

    Reply
  10. Anne says

    May 4, 2010 at 10:17 am

    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..

    Reply
  11. Angelnorth says

    May 4, 2010 at 11:15 am

    Ooooh, I was just looking at the rhubarb patch yesterday and contemplating a little crumble – might have to do these instead, looks scrummy!

    Reply
  12. Bare Cupboard says

    May 4, 2010 at 3:34 pm

    I've never been much of a fan of rhubarb, but those muffins look like they could easily convert me!

    Reply
  13. pegasuslegend says

    May 4, 2010 at 9:11 pm

    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 🙂

    Reply
  14. Mary says

    May 4, 2010 at 10:00 pm

    They look like great muffins! The topping is wonderful. I hope you are having a wonderful day. Blessings…Mary

    Reply
  15. Kath says

    May 5, 2010 at 9:32 am

    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.

    Reply
  16. Catherine says

    May 5, 2010 at 11:49 am

    "cinnamon, sugar and butter topping"…. oh my goodness, divine!!!

    Reply
  17. Stella says

    May 6, 2010 at 1:50 am

    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!

    Reply
  18. Chele says

    May 6, 2010 at 6:36 am

    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.

    Reply
  19. Kathy says

    May 6, 2010 at 8:28 pm

    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

    Reply
  20. Choclette says

    May 8, 2010 at 6:25 am

    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.

    Reply
  21. Traci says

    May 13, 2010 at 9:39 pm

    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!

    Reply
  22. Rosie says

    May 18, 2010 at 4:40 pm

    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.

    Reply
  23. Ailbhe says

    May 19, 2010 at 4:17 pm

    These look lovely. I adore rhubarb and the crunchy topping looks like it makes these nice and decadent! Lovely pics too : )

    Reply
  24. Nayna Kanabar says

    May 18, 2019 at 8:41 pm

    I love muffins and all these wonderful flavours is making my mouth water.

    Reply
    • Janice Pattie says

      May 18, 2019 at 9:30 pm

      Thank you Nayna, they are rather good!

      Reply
  25. Camilla Hawkins says

    May 18, 2019 at 9:14 pm

    Loving these muffins Janice, the more rhubarb recipes the better I say:-)

    Reply
    • Janice Pattie says

      May 18, 2019 at 9:31 pm

      Yes, definitely. Just wait till you have your own rhubarb growing in your garden.

      Reply
  26. Cat | Curly's Cooking says

    May 19, 2019 at 6:15 pm

    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!

    Reply
    • Janice Pattie says

      May 19, 2019 at 6:47 pm

      Thanks, Cat. I love pecans and they work so well in these muffins.

      Reply
  27. Helen at Casa Costello says

    May 19, 2019 at 11:03 pm

    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

    Reply
    • Janice Pattie says

      May 20, 2019 at 7:47 am

      Thank you. Yes, pecans are my favourite nuts, they do go with so many different flavours.

      Reply
  28. Jo Allison / Jo's Kitchen Larder says

    May 20, 2019 at 12:36 pm

    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 🙂

    Reply
    • Janice Pattie says

      May 20, 2019 at 1:02 pm

      Thanks, Jo. I hope you enjoy them as much as we do.

      Reply
  29. Choclette says

    May 20, 2019 at 8:07 pm

    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!

    Reply
    • Janice Pattie says

      May 20, 2019 at 8:09 pm

      I’m surprised how few people have tried rhubarb with pecans! They are great mixed into a crumble topping for a rhubarb crumble too,

      Reply
  30. Kat (The Baking Explorer) says

    May 23, 2019 at 11:02 pm

    They look scrumptious!!

    Reply
    • Janice Pattie says

      May 24, 2019 at 7:45 am

      Thanks, Kat.

      Reply
  31. jenny walters says

    May 24, 2019 at 2:56 pm

    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

    Reply
    • Janice Pattie says

      May 24, 2019 at 6:14 pm

      I’m so pleased you like them as much as I do, Jenny ☺️

      Reply
  32. Sisley White says

    May 24, 2019 at 4:15 pm

    Oh my word these look incredible. Rhubarb is so versatile and I love what you’ve made.

    Reply
    • Janice Pattie says

      May 24, 2019 at 6:15 pm

      Thanks so much, they are a great way to use rhubarb.

      Reply
  33. Nico @ yumsome says

    May 25, 2019 at 7:35 pm

    Wow, these look and sound so utterly perfect! Pecans AND rhubarb in the same muffin? I’m all over that! xx

    Reply
    • Janice Pattie says

      May 25, 2019 at 9:53 pm

      Thank you, yes they are two of my favourite ingredients and I’m delighted they worked so well together in this muffin recipe.

      Reply
  34. Louise Fairweather says

    May 26, 2019 at 5:00 pm

    I love Rhubarb, have not tried in muffins – look lovely Thanks for sharing on #cookblogshare

    Reply
    • Janice Pattie says

      May 26, 2019 at 6:06 pm

      Thanks, Louise, it’s definitely worth trying.

      Reply
  35. Eb Gargano | Easy Peasy Foodie says

    May 26, 2019 at 5:33 pm

    50 years??? Wow! These look and sound delicious. I love the combo of rhubarb and pecans 😀 Eb x

    Reply
    • Janice Pattie says

      May 26, 2019 at 6:06 pm

      Yes, it’s been going a long time! Thank you, we loved the rhubarb and pecan combo too.

      Reply
  36. jenny paulin says

    May 27, 2019 at 9:45 pm

    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

    Reply
    • Janice Pattie says

      May 28, 2019 at 7:47 am

      Thanks, Jenny. We love them.

      Reply

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Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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