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Rhubarb Pecan Muffins

Rhubarb Pecan Muffins: Irresistibly Tart and Crunchy Treats

Delight in these Rhubarb Pecan Muffins, perfect for breakfast or brunch with a tart and crunchy flavor.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups White Whole Wheat Flour Can substitute with all-purpose flour.
  • 1 teaspoon Ground Cinnamon Nutmeg can be used for a different flavor.
  • 2 teaspoons Baking Powder Make sure it's fresh.
  • 1 te teaspoon Baking Soda Can use baking powder in a pinch.
  • 1/2 teaspoon Kosher Salt Sea salt is a fine alternative.
  • 1 cup Toasted Chopped Pecans Walnuts can be used for nut-free option.
  • 1 cup Diced Rhubarb Fresh is best.
  • 1 cup Plain Greek Yogurt Can substitute with sour cream or dairy-free yogurt.
  • 1/2 cup Maple Syrup Honey can substitute but alters flavor.
  • 1/4 cup Avocado Oil Neutral oil can be used.
  • 2 large Eggs Use room temperature for optimal mixing.
  • 2 teaspoons Vanilla Extract Almond extract can be an alternative.
  • 1/2 cup Granulated Sugar For cinnamon sugar topping.
For the Topping
  • 2 tablespoons Granulated Sugar For cinnamon sugar mixture.
  • 1 teaspoon Ground Cinnamon For topping.

Equipment

  • Oven
  • Muffin pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a muffin pan with parchment liners.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, pecans, and rhubarb.
  3. In another bowl, blend the Greek yogurt, maple syrup, avocado oil, eggs, and vanilla extract until smooth.
  4. Gently fold the wet mixture into the dry ingredients until just combined.
  5. Spoon the muffin batter into prepared muffin cups, filling each about three-quarters full.
  6. Mix granulated sugar and cinnamon in a small bowl and sprinkle over each muffin.
  7. Bake muffins for 15 to 18 minutes until golden brown and a toothpick comes out clean.
  8. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 3gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

For optimal results, ensure room temperature ingredients are used, and avoid overmixing to keep muffins fluffy.

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