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Rhubarb Muffins with Pecan Streusel

Delicious Rhubarb Muffins with Pecan Streusel Delight

Indulge in these Rhubarb Muffins with Pecan Streusel, a delightful breakfast treat perfect for impressing guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Rhubarb Muffin Ingredients
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1 tablespoon Baking Powder Check freshness for optimal results.
  • ½ teaspoon Salt A pinch enhances flavor.
  • ½ teaspoon Baking Soda Crucial for good texture.
  • 1 large Egg For a vegan version, use a flax egg.
  • ½ cup Vegetable Oil Alternatively, use melted coconut oil.
  • 1 tablespoon Orange Zest Can be swapped with lemon zest.
  • ½ cup Orange Juice Buttermilk is a substitute for extra tang.
  • ¾ cup Sugar Coconut sugar can be used as an alternative.
  • 1 cup Chopped Rhubarb Strawberries can be an excellent substitute.
  • ½ cup Chopped Pecans Walnuts or almonds can work well too.
Streusel Topping
  • ¼ cup Additional Sugar Brown sugar offers deeper flavor.
  • ¼ cup Flour All-purpose works best for streusel.
  • ¼ cup Cold Butter Keep it cold for the best texture.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • measuring cups
  • Measuring spoons

Method
 

Muffin Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda.
  3. In a separate bowl, whisk together the egg, vegetable oil, orange zest, orange juice, and sugar.
  4. Pour the wet mixture into the dry ingredients, folding them together gently along with the chopped rhubarb and pecans.
  5. In a small bowl, prepare the pecan streusel by mixing additional sugar, flour, and cold butter until crumbly.
  6. Lightly grease your 12-cup muffin tin and evenly distribute the batter, filling each about ¾ full.
  7. Generously sprinkle the pecan streusel topping over each filled cup.
  8. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  9. Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container for up to 3 days. Can be frozen for up to 2 months.

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