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Buckwheat Rhubarb Muffins with Pecan Streusel
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Buckwheat Rhubarb Muffins with Pecan Streusel

A hearty muffin with a dose of rhubarb tartness, topped with a brown sugar-pecan streusel. Adapted from The Mostly Vegan's Cinnamon Pear Buckwheat Muffins.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Breakfast, Snack
Keyword: Buckwheat Rhubarb Muffins, Buckwheat Rhubarb Muffins with Pecan Streusel
Servings: 12 muffins

Ingredients

Pecan Streusel

  • 1/4 c rolled oats
  • 1/4 c spelt flour
  • 1/4 c brown sugar
  • 1/2 c pecan pieces toasted
  • 2 T butter melted
  • 1/2 tsp cinnamon
  • 1/4 tsp coarse sea salt

Buckwheat Rhubarb Muffins

  • 2 c rhubarb chopped
  • 1/2 c milk
  • 1 tsp lemon juice
  • 1 c spelt flour
  • 3/4 c buckwheat flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 3/4 c brown sugar
  • 1/2 c butter melted
  • 2 eggs
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°F. Line a muffin tin with cupcake liners (if you like - you can skip them if you want).

Pecan Streusel

  • In a small bowl, mix together oats, spelt flour, brown sugar, toasted pecans, cinnamon, and salt.
  • Melt butter and add to oat mixture, mixing well and using your fingers to pinch the mixture into clumps. Set aside.

Buckwheat Rhubarb Muffins

  • Mix milk and lemon juice together and set aside. The mixture will curdle slightly, and that's just what you want. :)
  • In a large bowl, combine spelt flour, buckwheat flour, cinnamon, baking powder, baking soda, and sea salt.
  • In a separate bowl, whisk together brown sugar, eggs, melted butter, milk-lemon juice mixture, and vanilla. Pour into dry mixture and mix just until combined.
  • Stir in chopped rhubarb.
  • Divide batter evenly among the 12 muffin cups (about 1/4 c batter per muffin).
  • Top each muffin with the streusel mixture (about 1-2 T per muffin).
  • Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Move to a cooling rack and allow them to cool completely - or until you just can't wait any more. (Careful not to burn your tongue!)

Notes

The recipe I adapted this one from is vegan (I added butter, eggs, and milk back in - am I even allowed to do that?!?). So if you'd like, you can easily make these muffins vegan. Take a look at the original recipe here: https://www.themostlyvegan.com/cinnamon-pear-buckwheat-muffins-with-pecan-streusel/. You could just follow that recipe and use rhubarb instead of the pear (though I did increase the sugar a little to counter the tartness of the rhubarb - I'll leave it up to you if you want to do that as well).
Want to make these gluten free? Instead of spelt flour try oat flour, or even a GF all-purpose flour. I haven't tried it myself but it should work out great. Buckwheat flour is already GF.