Rhubarb Pecan Muffins

Rhubarb Pecan Muffins
Prep time
Cook time
Total time
Melody Wren of The Cook’s Kitchen featured this recipe in an informational post on rhubarb, including how to store and prepare it. This muffin recipe won the CBC radio contest for the best muffin recipe in Canada several years ago.
Serves: 12 muffins
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup chopped pecans
  • 1 large egg
  • ¼ cup vegetable oil
  • 2 teaspoons grated orange rind
  • ¾ cup orange juice
  • 1-1/4 cups fine chopped fresh rhubarb
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nuts. In a medium bowl, beat egg. Add oil, orange rind and juice. Add to flour all at once and stir just until batter is moist. Stir in rhubarb. [can add in a dollop of plain dairy-free yogurt or sour cream to insure a moist muffin]
  2. Lightly grease 12 large muffin cups and fill ¾ full. Bake at 350 degrees F for 25 to 30 minutes

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I stumbled upon this recipe and am currently in the process of combining the dry ingredients. Where is the required amount of baking soda? It’s listed in the instructions but not the ingredients. Thanks

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