Rhubarb pecan muffins recipe

Rhubarb Pecan Muffins recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and unique muffin recipe? Look no further than these mouthwatering Rhubarb Pecan Muffins. Bursting with tangy rhubarb and crunchy pecans, these muffins are the perfect balance of sweet and nutty flavors. With a moist and tender texture, they make for a delightful breakfast or snack option. Get ready to indulge in a treat that combines the tartness of rhubarb with the rich taste of pecans in every bite.

Keywords: Rhubarb, Pecan, Muffins, Recipe, Tangy

Rhubarb pecan muffins recipe details

Rhubarb pecan muffins recipe, recipe Rating: 4.6
Number of votes:107

Ingredients – Muffins:

2 cups flour

3/4 cup sugar

1-1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 egg

1 teaspoon grated orange peel

3/4 cup orange juice

1/4 cup vegetable oil

1-1/4 cups diced rhubarb

1-1/4 cups finely chopped pecans

Ingredients – Glaze:

2 Tablespoons orange juice

1/4 cup sugar

Instructions:

I found this recipe in a newspaper some time ago. I like to make these during Rhubarb season in little clay pots. Just wash them well and season before you use them. Fill the pots and bake on a baking sheet. It also helps clean-up if you line the baking sheet with parchment paper. It will take a little longer to bake than regular muffins but usually gets a great response from guests. I like to serve them with rhubarb jam.… Jan Garrabrandt

Heat oven to 375 degrees. Spray or butter 12 muffin cups. In large bowl, combine flour, sugar, baking powder, salt and baking soda; mix well.

In a medium bowl, beat egg. Add orange peel, orange juice, oil, rhubarb and pecans; mix well. Add to flour mixture; stir just until combined. Place batter in muffin cups.

Bake 18 to 22 minutes or until tops are browned. Remove from pan; cool slightly.

Meanwhile, combine glaze ingredients and spoon over top of muffins.