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Rhubarb Pecan Muffins on plate

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Baking
Cuisine British
Servings 18
Calories 202 kcal

Equipment

  • 2 medium bowl
  • 1 small bowl
  • 2 2 x 12 hole muffin pans or 1 x 12 hole muffin pan and 1 x 6 hole muffin pan
  • 1 whisk
  • 1 spoon
  • 1 ice cream scoop optional
  • 1 Sharp knife
  • 1 chopping board

Ingredients
 

  • 180 grams light brown sugar
  • 50 ml vegetable oil
  • 2 eggs
  • 250 ml buttermilk
  • 1 teaspoon vanilla extract
  • 180 grams rhubarb finely diced
  • 50 grams pecans chopped
  • 350 grams plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda baking soda
  • 1/2 teaspoon salt

Topping

  • 70 grams granulated sugar
  • 1 1/2 teaspoon cinnamon
  • 15 grams butter melted
  • 18 whole pecan nuts

Instructions
 

  • Preheat oven to 180C (fan) 200C (400F)
  • You will need two 12 hole Muffin tins or one 12 hole and one 6 hole tins, greased or paper-lined
  • 180 grams light brown sugar, 50 ml vegetable oil, 2 eggs, 1 teaspoon vanilla extract
    In a bowl whisk together brown sugar, oil, eggs, and vanilla; mix well. Add buttermilk, rhubarb and pecans.
  • 350 grams plain flour, 1 teaspoon baking powder, 1 teaspoon bicarbonate of soda, 1/2 teaspoon salt
    In another bowl combine flour, baking powder, baking soda, and salt.
    Flour for Scottish Treacle Scones
  • 70 grams granulated sugar, 1 1/2 teaspoon cinnamon, 15 grams butter
    In another bowl combine sugar, cinnamon, and butter to make the topping.
  • Add the wet mixture to the flour mixture and gently fold together, do not over mix or your muffins will be tough.
  • 18 whole pecan nuts
    Scoop or spoon the batter into the 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. Remove from the oven and cool on a cooling tray.

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