Rhubarb Pecan Muffins: A Prize-Winning Recipe with Zest


This popular recipe was originally shared with us in 2009 by The Cook’s Kitchen, a site that Melody Wren wrote for. Her rhubarb pecan muffins won the CBC radio contest for the best muffin recipe in Canada several years ago. We’ve updated the recipe and added nut-free, egg-free, and vegan options, just in time for rhubarb season!

Special Diet Notes: Rhubarb Pecan Muffins

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian. You can enjoy them nut-free by simply omitting the pecans!

For egg-free and vegan rhubarb pecan muffins, substitute 3 tablespoons applesauce, 1 powdered egg replacer, or 1 flax or chia “egg” for the egg.

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.

More Pecan-Spiked Muffin Recipes

Roasted Butternut Squash Muffins (optionally vegan & soy-free)

Low Fat Roasted Butternut Squash Muffins Recipe - Deliciously Dairy-Free!

Sweet Morning Glory Muffins (optionally vegan, gluten-free & soy-free)

Sweet Morning Glory Muffins with Dairy-Free Cream Cheese Frosting (Recipe)

Apple Pecan French Toast Muffins (optionally gluten-free & soy-free)

Apple Pecan French Toast Muffins Recipe (Dairy-Free , optionally Gluten-Free, and Easy!)

Want More Dairy-Free Recipes? Get My Cookbooks:

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: Rhubarb Muffins Recipe (Dairy-Free, Nut-Free, and Vegan Optional)

  2. 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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