Rhubarb Pecan Muffins Recipe

Name: Rhubarb Pecan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 3/4 cups Whole Wheat Pastry Flour; 1/2 cups All-purpose Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Baking Powder; 1 teaspoon Cinnamon; 1/2 teaspoons Kosher Salt; 1/3 cups Pecans, Toasted And Chopped; 2 Tablespoons Butter, Melted; 3 Tablespoons Plain, Non-fat Greek Yogurt; 1/2 cups Brown Sugar, Packed; 1 Egg; 1/2 cups Low-fat Buttermilk; 1 teaspoon Vanilla Extract; 1 cup Rhubarb, Diced; FOR THE TOPPING:; 3 Tablespoons Granulated Sugar; 1/2 teaspoons Cinnamon

Servings: persons

FOR THE MUFFINS:
3/4 cups Whole Wheat Pastry Flour
1/2 cups All-purpose Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/2 teaspoons Kosher Salt
1/3 cups Pecans, Toasted And Chopped
2 Tablespoons Butter, Melted
3 Tablespoons Plain, Non-fat Greek Yogurt
1/2 cups Brown Sugar, Packed
1 Egg
1/2 cups Low-fat Buttermilk
1 teaspoon Vanilla Extract
1 cup Rhubarb, Diced
FOR THE TOPPING:
3 Tablespoons Granulated Sugar
1/2 teaspoons Cinnamon

1
Preheat oven to 400 F and line a 12-count standard size muffin pan with muffin liners or spray the muffin pan with cooking spray.
2
In a large bowl whisk together the flours, baking soda, baking powder, cinnamon, salt, and chopped pecans.
3
In a smaller bowl whisk together the melted butter, yogurt, brown sugar, egg, buttermilk, vanilla, and rhubarb. Pour the wet ingredients into the dry and fold together just until incorporated.
4
Fill the muffin cups about 3/4 of the way full with the muffin batter.
5
In a small bowl whisk together the granulated sugar and cinnamon for the topping. Spoon about 1/2 teaspoon of the cinnamon sugar mixture onto the top of each muffin.
6
Place the pan of muffins on the middle rack of the oven and bake for 14-16 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven.
7
Cool the muffins on a wire rack. Muffins may be stored in an airtight container for a couple days or wrapped individually and placed in a freezer bag and frozen until ready for use.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE MUFFINS:, 3/4 cups Whole Wheat Pastry Flour, 1/2 cups All-purpose Flour, 1/2 teaspoons Baking Soda, and more.

Yes, Rhubarb Pecan Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Pecan Muffins

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