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Rhubarb Pecan Muffins with Cinnamon Crumble

Homemade Rhubarb Muffins - featured image
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Moist, tender muffins filled with tart rhubarb and crunchy pecans, topped with a buttery cinnamon crumble. Perfect for spring breakfasts, brunches, or afternoon snacks.

Ingredients

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  • 1 ¼ cup brown sugar
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 cup buttermilk
  • 2 ½ cups all-purpose flour
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 ½ cups diced fresh rhubarb (¼-inch pieces)
  • ½ cup chopped pecans
  • 1 tsp ground cinnamon
  • 1 tbsp butter, softened
  • ⅓ cup granulated sugar

Instructions

  1. Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, beat together brown sugar, vegetable oil, vanilla extract, egg, and buttermilk until smooth and well combined.
  3. Add flour, salt, baking soda, and baking powder to the wet mixture. Beat again just until the dry ingredients are incorporated and no streaks of flour remain. Do not overmix.
  4. Gently fold in the diced rhubarb and chopped pecans until evenly distributed throughout the batter.
  5. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  6. In a small bowl, combine cinnamon, granulated sugar, and softened butter. Use a fork or your fingertips to mix until the mixture resembles coarse crumbs with some clumps.
  7. Sprinkle the crumble mixture generously over the top of each muffin.
  8. Bake for 15–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Find it online: https://sweetcraftrecipes.com/homemade-rhubarb-muffins/