Plate of Rhubarb and Pecan Muffins
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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

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.

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: 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