Description
A recipe for moist muffins featuring the tartness of rhubarb and the crunch of pecans.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans, plus 2 tablespoons for topping
- 1 cup chopped fresh or frozen rhubarb, patted dry
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 small orange (optional)
- 2 tablespoons melted butter (for topping, optional)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- Stir in the 1/2 cup of chopped pecans.
- In a separate medium bowl, whisk the egg, milk, vegetable oil, vanilla extract, and orange zest if you are using it.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are acceptable.
- Gently fold in the prepared rhubarb until it is evenly distributed throughout the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Sprinkle the remaining 2 tablespoons of pecans over the tops of the batter. If using, brush the tops lightly with melted butter.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If you use frozen rhubarb, do not thaw it first; use it directly from the freezer, but ensure you pat it dry before adding it to the batter to prevent excess moisture.
- For a glaze, mix 1/2 cup powdered sugar with 1 tablespoon of milk or orange juice and drizzle over cooled muffins.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18
- Sodium: 180
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
- Cholesterol: 25