Homemade Rhubarb Pecan Muffins Recipes

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EASY RHUBARB MUFFINS

Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream.

Provided by Taste of Home

Time 30m

Yield 15 muffins.

Number Of Ingredients 15



Easy Rhubarb Muffins image

Steps:

  • Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.

Nutrition Facts :

1-1/4 cups packed brown sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 egg
1 cup buttermilk
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups diced fresh rhubarb
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chopped nuts
TOPPING:
1 teaspoon ground cinnamon
1 tablespoon butter, softened
1/3 cup sugar

RHUBARB-PECAN MUFFINS

Make and share this Rhubarb-Pecan Muffins recipe from Food.com.

Provided by UnknownChef86

Categories     Quick Breads

Yield 12 serving(s)

Number Of Ingredients 11



Rhubarb-Pecan Muffins image

Steps:

  • Combine all dry ingredients.
  • Beat egg and oil; add orange juice.
  • Add to flour mix.
  • Add rhubarb.
  • Bake 350F 25-30 min.

2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup pecans, Chopped
1 large egg
1/4 cup vegetable oil
2 teaspoons orange rind, Grated
3/4 cup orange juice
1 1/4 cups rhubarb, fresh fine chopped

RHUBARB STREUSEL MUFFINS

What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. This rhubarb streusel muffins recipe is based on a coffee cake recipe. -Sandra Moreside, Regina, Saskatchewan

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 37m

Yield about 1-1/2 dozen.

Number Of Ingredients 15



Rhubarb Streusel Muffins image

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 238 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 large egg, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup sour cream
3 cups chopped fresh or frozen rhubarb, thawed
TOPPING:
1/2 cup chopped pecans
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 tablespoon cold butter

PECAN PIE MUFFINS

It's hard to believe there are only five ingredients in these wonderful little muffins! The brown sugar makes them taste like pecan pie.

Provided by prissycat

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 9

Number Of Ingredients 5



Pecan Pie Muffins image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
  • In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
  • Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 31.1 g, Cholesterol 77.4 mg, Fat 23.5 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 119.3 mg, Sugar 24.3 g

1 cup packed light brown sugar
½ cup all-purpose flour
1 cup chopped pecans
⅔ cup butter, softened
2 eggs, beaten

RHUBARB MUFFINS

It's rhubarb time! Evelyn Winchester of Hilton, New York has a sweet way to put this spring crop to use-her moist muffin recipe. "I had several rhubarb plants on our farm in Iowa," Evelyn explains. "Even though I moved east to be closer to my children and grandchildren, I still make these muffins. I even won a ribbon with them at the 4-H bake sale here."

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 15



Rhubarb Muffins image

Steps:

  • In a bowl, beat egg. Add brown sugar, buttermilk, oil and vanilla; beat for 1 minute. Combine dry ingredients; stir into sugar mixture just until moistened. Fold in rhubarb and walnuts. , Fill greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until muffins test done.

Nutrition Facts : Calories 337 calories, Fat 13g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 277mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

1 egg
1-1/4 cups packed brown sugar
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups diced fresh rhubarb
1/2 cup chopped walnuts
TOPPING:
1/3 cup sugar
1 teaspoon ground cinnamon
1 teaspoon butter, melted

HOMEMADE RHUBARB PECAN MUFFINS

Make and share this Homemade Rhubarb Pecan Muffins recipe from Food.com.

Provided by Robbie 22

Categories     Dessert

Time 40m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 11



Homemade Rhubarb Pecan Muffins image

Steps:

  • In large bowl, combine flour, sugar, baking powder, baking soda, and pecans.
  • In medium bowl, beat egg,.
  • Add oil, orange peel and juice.
  • Add liquid mixture all at once and stir just until batter is moist. Stir in rhubarb.
  • Lightly grease 12 large muffin cups and fill three-quarters full.
  • Bake at 350 degrees for 25 to 30 minutes.
  • Makes 12 muffins.

Nutrition Facts : Calories 458.5, Fat 20.2, SaturatedFat 2.4, Cholesterol 31, Sodium 598.1, Carbohydrate 64.2, Fiber 3.3, Sugar 28.7, Protein 7.2

2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup pecans (chopped)
1 large egg
1/4 cup vegetable oil
2 teaspoons orange peel (grated)
3/4 cup orange juice
2 cups rhubarb (finely chopped)

RHUBARB NUT MUFFINS

Muffins are my weakness! When I make these to take to a gathering, I always come home with an empty plate. -Mary Kay Morris, Cokato, Minnesota

Provided by Taste of Home

Time 35m

Yield about 10 muffins.

Number Of Ingredients 14



Rhubarb Nut Muffins image

Steps:

  • In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 210mg sodium, Carbohydrate 39g carbohydrate (23g sugars, Fiber 1g fiber), Protein 6g protein.

1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/3 cup canola oil
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh or frozen rhubarb
1/2 cup chopped walnuts
TOPPING:
1/4 cup packed brown sugar
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon

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