Rhubarb Pecan Muffins
Indulge in the delightful balance of tangy and nutty flavors with these Rhubarb Pecan Muffins, a perfect treat for breakfast or an afternoon snack. Featuring tender, diced rhubarb folded into a moist buttermilk batter and complemented by the buttery crunch of pecans, these muffins are a unique spin on classic baked goods. A cinnamon-infused base adds a hint of warmth, while a golden-brown topping of brown sugar and pecans provides irresistible texture. Ready in just 35 minutes, these easy-to-make muffins are a wonderful addition to your recipe collection, offering simplicity and sophistication in every bite. Whether enjoyed fresh out of the oven or stored for later, these muffins are sure to satisfy. Keywords: rhubarb pecan muffins, easy muffin recipe, tangy rhubarb muffins, nutty baked goods, breakfast muffins.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 teaspoons cinnamon
- 2 large eggs
- 0.5 cups buttermilk
- 0.5 cups unsalted butter, melted and cooled
- 1 teaspoons vanilla extract
- 1.5 cups rhubarb, diced
- 0.75 cups pecans, chopped
- 2 tablespoons brown sugar, for topping
- 0.25 cups pecans, for topping
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or grease them well with non-stick spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until well combined.
In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; it’s okay if there are some lumps.
Fold in the diced rhubarb and chopped pecans with a spatula, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each cup about 2/3 full.
In a small bowl, mix together the brown sugar and extra chopped pecans for the topping. Sprinkle this mixture evenly over the tops of the muffin batter.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to three days, or freeze for longer storage.
Nutrition Facts
Calories |
3465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.4 g | 247% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 397.2 g | 144% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 189.2 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 556 mg | 43% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1750 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
