Plate of Rhubarb and Pecan Muffins

Rhubarb and Pecan Muffins

A quick and easy muffin recipe that combines sharp rhubarb, sweet cake and crunchy pecan nuts with a delicious cinnamon-sugar topping.
Course Baking
Cuisine British
Keyword muffins, pecan nuts, rhubarb
Prep Time 10 minutes
Cook Time 20 minutes
Servings 18
Calories 202kcal
Author Adapted from a recipe by Esther Brody


  • 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


  • 70 g granulated sugar
  • 1 1/2 tsp cinnamon
  • 15 g butter melted
  • 18 whole pecan nuts


  • 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.


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. 


Calories: 202kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 166mg | Potassium: 134mg | Fiber: 1g | Sugar: 15g | Vitamin A: 80IU | Vitamin C: 0.8mg | Calcium: 56mg | Iron: 1.2mg