These Rhubarb Pecan Crumble Muffins are a delightful twist on the classic recipe, featuring a tender crumb and a crunchy topping.
Preheat your oven to 400°F (200°C) and prepare a muffin tin with liners.
Using muffin liners makes cleanup easier and ensures the muffins release cleanly.
In a mixing bowl, combine the brown sugar, egg, and vanilla extract until smooth.
Ensure the egg is at room temperature for better mixing.
In another bowl, sift together the flour, baking soda, baking powder, and salt.
Sifting the dry ingredients helps to aerate them, resulting in a lighter muffin.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
Do not overmix the batter to avoid dense muffins.
Fold in the rhubarb and chopped pecans gently.
Coating the rhubarb in a bit of flour prevents it from sinking to the bottom.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Use an ice cream scoop for evenly sized muffins.
In a small bowl, mix together the sugar, cinnamon, and cold butter until crumbly, then sprinkle over the muffin batter.
Chill the topping mixture briefly for a better crumble texture.
Bake the muffins in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a dollop of whipped cream or a drizzle of honey for added indulgence.
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