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rhubarb pecan streusel muffins close look

Rhubarb Pecan Streusel Muffins

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These bakery-style rhubarb muffins feature a tart fruit center sweetened with maple syrup and monk fruit extract. Each is crowned with a crispy, cinnamon-pecan streusel made with vegan butter and golden monk fruit. It is the perfect sweet and tangy treat.
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Prep Time 20 minutes
Cook Time 29 minutes
Total Time 49 minutes
Servings: 18 muffins
Course: Snack
Cuisine: American
Calories: 144
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Mixture
  • 4 large rhubarb stalks (See notes 1)
  • 1 stick vegan butter
  • 1/3 cup maple syrup
  • 1/4 tsp monk fruit extract (or 1/2 cup sugar)
  • 1 large egg
  • 1 cup light sour cream
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp pink salt
Muffin Toppings
  • 1 tbsp cold vegan butter
  • 1/2 cup pecans
  • 1/4 cup Golden Monkfruit Sweetener (or 1/4 cup brown sugar)
  • 1 tsp ground cinnamon

Equipment

  • 1 mixing bowl
  • Muffin pans (total 18 muffins)
  • 18 muffin liners

Method
 

Muffin Batter
  1. Peel the rhubarb skin and cut the stalks into small chunks to yield about 3 cups.
    4 large rhubarb stalks (See notes 1)
  2. Bring the 1 stick vegan butter to room temperature, or microwave it at 50% power in 15-second intervals until softened.
    1 stick vegan butter
  3. In a large bowl, cream the softened butter, ⅓ cup maple syrup, and ¼ teaspoon monk fruit extract with an electric mixer until fluffy, about 5 minutes
    1/3 cup maple syrup, 1/4 tsp monk fruit extract (or 1/2 cup sugar)
  4. Add an egg and 1 cup of sour cream to the mixture, then beat for another minute.
    1 large egg, 1 cup light sour cream
  5. Pour in 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ⅛ teaspoon of pink salt, beating just until well combined.
    2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/8 tsp pink salt
  6. Stir in 3 cups chunked rhubarb.
  7. Preheat your oven to 350℉
  8. Place 18 muffin liners into the muffin pans
  9. Divide the muffin batter evenly among the lined muffin cups.
  10. Dice 1 tablespoon of cold vegan butter.
    1 tbsp cold vegan butter
  11. Place ½ cup of pecans into a sandwich-sized plastic bag and pound them into small pieces
    1/2 cup pecans
  12. Add ¼ cup of golden monk fruit sweetener, 1 teaspoon of ground cinnamon, and the diced cold butter to the bag. Massage the mixture until the pecans are evenly coated in butter
    1/4 cup Golden Monkfruit Sweetener (or 1/4 cup brown sugar), 1 tsp ground cinnamon
  13. Sprinkle the pecan topping evenly over the batter in each muffin cup.
  14. Place the muffin pans in the oven and bake for 29 minutes until golden.
  15. Let the muffins cool completely in the pans before removing them. (see notes 2)

Notes

  1. If fresh rhubarb is unavailable, frozen rhubarb makes an excellent substitute. However, frozen pieces thaw quickly at room temperature and can become soggy. To maintain the perfect muffin texture, be sure to drain any excess juice from the thawed rhubarb before adding it to your batter.
  2. To keep your muffins fresh, store them in an airtight container. They will taste delicious at room temperature for up to two days, but you can refrigerate them to extend their shelf life. When you are ready to enjoy one, simply microwave it for 10 seconds to bring back that warm, soft texture. 

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