Rhubarb and Pecan Muffins Recipe

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

Why make Rhubarb and Pecan Muffins?

Rhubarb & Pecan Muffins are really easy to make and are ideal to make at the start of the rhubarb season as they only use a small amount of rhubarb. I use three fairly short stems and make18 full-sized muffins.

The sharpness of the rhubarb contrasts with the sweet muffin and the warm crunch of the pecan nuts. The delicious sweet topping is the ‘cherry on the cake’ as it adds extra levels of flavour and texture.

What ingredients do I need to make Rhubarb and Pecan Muffins?

Although this looks like a long list of ingredients, they are mostly things that you probably already have in your larder and fridge.

• light brown sugar
• vegetable oil
• eggs
• buttermilk
• vanilla extract
• rhubarb 
• pecans 
• plain (all-purpose) flour
• baking powder
• bicarbonate of soda (baking soda)
• salt
• granulated sugar
• cinnamon
• butter 
• pecan nuts

What is light brown sugar?

Light brown sugar or soft brown sugar is refined sugar with molasses added to it. Light brown sugar has less molasses added than dark brown sugar. It is a great all round sugar for cakes and muffins because it adds a caramel flavour without overpowering the other ingredients.

What kind of vegetable oil should I use?

I used rapeseed (canola) oil or sunflower oil. Any light flavourless vegetable oil is suitable for the recipe.

What is buttermilk?

Buttermilk is the liquid that is left after the cream is churned to make butter. Combine buttermilk with bicarbonate of soda (baking soda) and it reacts and creates carbon dioxide. This helps the muffins to rise.

I don’t have any buttermilk, what can I substitute?

If you don’t have any buttermilk you can make a substitute by adding either a tablespoon of vinegar or lemon juice or natural yogurt to 250 ml of whole milk.

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 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.

How should I prepare the rhubarb?

Wash the rhubarb and both ends including any leaf that remains. It’s really important to chop the rhubarb into small even-sized pieces. I quarter the rhubarb stems lengthways before slicing across the stems into smaller pieces.  This makes sure that the rhubarb pieces are well distributed through the muffin mixture.

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 do I prepare the pecans for Rhubarb and Pecan Muffins?

Roughly chop the pecan nuts so that you get little chunks of pecans in the muffin. If you chop them too finely 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.

Can I substitute any other nuts?

You can use all kinds of nuts with these muffins, here are a few different ones you might like to try:

• Walnuts
• Hazelnuts
• Pistachios
• Almonds

What Equipment do I need to make Rhubarb and Pecan Muffins?

If you bake, then you are likely to have all the equipment you need already in your kitchen. I like to use an ice cream scoop to get equal quantities of muffin mixture into the cups. However, you can also do this with a spoon.

• 2 medium-sized bowls
• 1 small bowl
• 2 x 12 cup muffins tins (pans) or 1 x 12 and 1 x 6 cup muffin tins.
• 18 paper muffin cases (if using)
• Whisk
• Spoon and/or ice cream scoop
• Sharp knife
• Chopping board

Tips for making Muffins

• Prepare your bowl of wet ingredients and a bowl of dry ingredients and then very gently combine the two.
• Do not mix too much! Too much mixing will make your muffins come out tough. Don’t worry if there are some lumps, that is normal.
• Every oven is different, so you may find your muffins take a little less time or a little more.  When the muffins are ready they should be springy to the touch.

What do Rhubarb and Pecan Muffins taste like?

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 gives them lots of texture and makes them a real favourite with all of my family.

How do I store Rhubarb and Pecan Muffins?

Muffins are best eaten on the day you make them. You can store them in an airtight container for a day or two and refresh for a few minutes in the oven or microwave.

Can I freeze Rhubarb and Pecan Muffins?

You can freeze the muffins for up to 3 months. Defrost them on a cooling tray covered with a clean tea towel. The topping may become a little damp after freezing so refresh for a few minutes in the oven or microwave before serving.

Vegetarian

This recipe is suitable for vegetarians.

Gluten Free

Rhubarb and Pecan Muffins contain wheat flour so are not suitable for a GF diet. Try this recipe for Gluten Free Rhubarb Muffins from Gluterama.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

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. 

Rhubarb and Ginger Muffins are tender spiced muffins filled with tangy pieces of fresh rhubarb and little nuggets of warming ginger. Top them with a sweet ginger glaze for a welcome addition to your breakfast, or brunch table, or serve as an anytime snack.

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
• 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