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.
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.
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.
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.
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.
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
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.
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.
Mix the Wet Ingredients
Then simply beat the brown sugar, oil, and eggs together. Add the rhubarb and pecan nuts and buttermilk.
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.
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 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.
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.
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
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.
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 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
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.
Laura - Broxholm Road says
Very nice 🙂
Kaz says
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
MaryMoh says
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.
LDH says
Oh, look how wonderful they are through the oven window! Gonna try this recipe ~ thanks for including the US measures too.
Kindly, ldh
theUngourmet says
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!
Chow and Chatter says
oh great muffins and adore the oven shot congrats on your lovely new kitchen
tracy says
those look very nice indeed janice:) i LOOvveee rhubarb 🙂
Marie says
Oh mmmm . . . rhubarb muffins, my favourite!!
Traceyr says
Lol you couldn't wait to use your new oven could you?
Lovely muffins!
🙂
Anne says
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..
Angelnorth says
Ooooh, I was just looking at the rhubarb patch yesterday and contemplating a little crumble – might have to do these instead, looks scrummy!
Bare Cupboard says
I've never been much of a fan of rhubarb, but those muffins look like they could easily convert me!
pegasuslegend says
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 🙂
Mary says
They look like great muffins! The topping is wonderful. I hope you are having a wonderful day. Blessings…Mary
Kath says
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.
Catherine says
"cinnamon, sugar and butter topping"…. oh my goodness, divine!!!
Stella says
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!
Chele says
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.
Kathy says
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
Choclette says
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.
Traci says
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!
Rosie says
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.
Ailbhe says
These look lovely. I adore rhubarb and the crunchy topping looks like it makes these nice and decadent! Lovely pics too : )
Nayna Kanabar says
I love muffins and all these wonderful flavours is making my mouth water.
Janice Pattie says
Thank you Nayna, they are rather good!
Camilla Hawkins says
Loving these muffins Janice, the more rhubarb recipes the better I say:-)
Janice Pattie says
Yes, definitely. Just wait till you have your own rhubarb growing in your garden.
Cat | Curly's Cooking says
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!
Janice Pattie says
Thanks, Cat. I love pecans and they work so well in these muffins.
Helen at Casa Costello says
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
Janice Pattie says
Thank you. Yes, pecans are my favourite nuts, they do go with so many different flavours.
Jo Allison / Jo's Kitchen Larder says
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 🙂
Janice Pattie says
Thanks, Jo. I hope you enjoy them as much as we do.
Choclette says
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!
Janice Pattie says
I’m surprised how few people have tried rhubarb with pecans! They are great mixed into a crumble topping for a rhubarb crumble too,
Kat (The Baking Explorer) says
They look scrumptious!!
Janice Pattie says
Thanks, Kat.
jenny walters says
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
Janice Pattie says
I’m so pleased you like them as much as I do, Jenny ☺️
Sisley White says
Oh my word these look incredible. Rhubarb is so versatile and I love what you’ve made.
Janice Pattie says
Thanks so much, they are a great way to use rhubarb.
Nico @ yumsome says
Wow, these look and sound so utterly perfect! Pecans AND rhubarb in the same muffin? I’m all over that! xx
Janice Pattie says
Thank you, yes they are two of my favourite ingredients and I’m delighted they worked so well together in this muffin recipe.
Louise Fairweather says
I love Rhubarb, have not tried in muffins – look lovely Thanks for sharing on #cookblogshare
Janice Pattie says
Thanks, Louise, it’s definitely worth trying.
Eb Gargano | Easy Peasy Foodie says
50 years??? Wow! These look and sound delicious. I love the combo of rhubarb and pecans 😀 Eb x
Janice Pattie says
Yes, it’s been going a long time! Thank you, we loved the rhubarb and pecan combo too.
jenny paulin says
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
Janice Pattie says
Thanks, Jenny. We love them.