Rhubarb Pecan Muffins
Prep time
Cook time
Total time
This contest-winning recipe was shared with us by The Cook’s Kitchen, a former blog that Melody wrote for.
Serves: 12 muffins
  • 2 cups all-purpose flour (can substitute part whole wheat pastry flour)
  • ¾ cup sugar (can substitute your favorite granulated sweetener)
  • ¾ cup chopped pecans
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg (see post above for egg-free / vegan options)
  • ¾ cup orange juice
  • ¼ cup grapeseed, rice bran, or other neutral baking oil
  • 2 teaspoons grated orange zest
  • 1¼ cups fine chopped fresh rhubarb
  1. Preheat your oven to 350ºF and grease 12 large muffin cups.
  2. Place the flour, sugar, pecans, baking powder, baking soda, and salt in a large bowl and whisk to combine.
  3. Add the egg to a mixing bowl and whisk to emulsify it. Add the juice, oil, and zest and whisk to combine.
  4. Add the flour mixture to the wet mixture and stir just until moist. Fold in the rhubarb.
  5. Divide the batter between your prepared muffin cups.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let cool for 5 minutes in the muffin cups before removing the muffins to a wire rack to cool completely.
Note: If you prefer very moist muffins, Melody recommends whisking a dollop of plain dairy-free yogurt into the wet ingredients.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/rhubarb-pecan-muffins-soy-free