Pecan Rhubarb Muffins
When rhubarb is in season, these pecan rhubarb muffins are always on repeat. That sweet-tart flavour tucked into a soft, fluffy crumb? Hard to beat. And since they’re made with just a touch of raw cane brown sugar, they feel just right, even first thing in the morning.
Ingredients for Rhubarb Muffins
Rhubarb season runs from March to June, and these muffins are a delicious way to use it. Here’s what you’ll need:
- Pecans: Buttery, slightly sweet, and add a nice crunch.
- Rhubarb: Choose thin, deep red stalks with minimal green.
- Whole spelt flour: Adds a wholesome, nutty flavour.
- Baking soda & baking powder: Essential for light, fluffy muffins.
- Bourbon vanilla powder: Adds a subtle vanilla note.
- Eggs: For structure and richness.
- Raw cane sugar: Unrefined sugar with a deeper flavour.
- Greek yogurt: Thick and creamy, keeps muffins moist and tender.
- Extra virgin olive oil: Adds moisture and richness.
Wholegrain Rhubarb Muffins with Pecans
I consider these healthy – they are low in sugar and are made with nutty wholegrain spelt flour, natural Greek yogurt, extra-virgin olive oil, tangy rhubarb, and crunchy pecans. That’s right, don’t be afraid of a little fat. Not only does it help you absorb valuable nutrients found in vegetables (Remember? That’s right, rhubarb is in fact a vegetable – it was the United States Customs Court that ruled it a fruit!), but olive oil also has valuable heart-healthy effects. So go ahead and enjoy this perfect breakfast or as on-the-go snack!
Easy Rhubarb Muffins in 3 Steps
Perfect for beginners—quick and easy:
- Prep: Preheat the oven to 190°C (375°F). Grease a muffin tin and line with paper cases.
- Make the batter: Mix dry ingredients. In a separate bowl, whisk eggs, sugar, yogurt, and oil. Add to the dry mix and gently fold (don’t overmix). Fold in rhubarb and nuts.
- Bake: Divide into the tin and bake for 18–20 minutes. Check with a toothpick, let cool, and enjoy.
Find exact measurements in the recipe card below.
Spelt Flour Is a Flavourful Alternative for Baking
For these muffins, I used unrefined whole grain spelt flour. Spelt is an ancient grain related to wheat that has a fabulous nutty and complex flavour. Compared to traditional wheat flours, it offers a wider range of nutrients, has one of the highest dietary fiber contents of wheat varieties, and is easier on the digestive system due relatively low gluten content when compared to whole wheat flour and even all-purpose flour.
Spelt flour is a nutritious alternative to regular wheat flours, but as expected, it’s high in carbohydrates. On the upside, it contains surprisingly high levels of protein (21% of your daily recommended intake), plus it loaded up on dietary fiber (30% per serving!) and has 65% more amino acids than traditional wheat flours. Very impressive. And adding to an already remarkable list, spelt is water soluble, making it easier for your body to absorb the nutrients – why by the way, is why some people with wheat sensitivities are able to tolerate it, even though it’s not gluten free.
Reasons to Bake Rhubarb Muffins
- Balanced: Made with wholegrain spelt, rhubarb and just a little unrefined sugar.
- Delicious: Sweet with a gentle tartness—light and wonderfully moist.
- Kid-friendly: Naturally sweet without being overly sugary.
- Easy: Simple, fuss-free and reliable.
- Keeps well: Still taste great after 3–5 days in the fridge.
More Muffin Recipes to Try
If you’re looking for more muffin recipes, try my blueberry yogurt muffins. Want something flexible? Go for the banana raspberry muffins. Or how about breakfast muffins? And I also have banana bread muffins to share. Every single one of these recipes are healthy and delicious!
Pecan Rhubarb Muffins
Ingredients
- 2 1/2 cups whole spelt flour (310 g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon vanilla powder
- 2 large eggs
- 1/2 cup brown sugar (I recommend GEPA organic raw cane sugar Mascobado) (65 g)
- 1 cup Greek yogurt (full fat) (280 g – about one and a third (200 g) containers of yogurt)
- 1/2 cup extra-virgin olive oil (125 ml)
- 2 cups fresh rhubarb, chopped (250-275 g)
- 1/2 cup pecans, toasted and coarsely chopped (50 g)
Instructions
- Preheat the oven to 375°F / 190°C. Grease or line a 12-hole muffin tin.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and vanilla.
- In a smaller bowl, beat together the eggs. Then add the brown sugar, yogurt and oil; mix until combined.
- Gently stir the egg mixture into the flour mixture, until just combined. Do not over-mix!
- Gently fold in the rhubarb and nuts.
- Spoon the batter evenly into the prepared muffin pan, filling the cups nearly full. Bake for about 18 – 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the tray for a minute or two before transferring to a wire rack to cool completely. After completely cooled, store them in an air-tight container at room temperature – they are still good the next day!
Nutrition
Notes
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