These gluten free strawberry rhubarb muffins with almond streusel are everything you want in a spring breakfast. Moist and fluffy gluten free muffins are loaded with tart rhubarb and sweet strawberries and topped with a buttery oat and sliced almond streusel that bakes up perfectly golden and crispy. The combination of the tart fruit and the sweet crunchy topping is absolutely incredible and the whole batch of twelve muffins is ready in just 45 minutes.
They are completely gluten free from start to finish and the kind of baked good that makes your whole kitchen smell amazing while they are in the oven.
I love making these muffins at the beginning of rhubarb season when the rhubarb is fresh from the garden and at its most vibrant and tart.
There is something so satisfying about having a batch of these on the counter to grab for breakfast or a snack throughout the week.
They are dense and substantial enough to keep you full all morning and the almond streusel topping makes them feel a little special and indulgent without being overly sweet.
Serve them warm with a cup of coffee and you have the perfect spring morning.
If you are looking for more muffin recipes try my Gluten Free Blueberry Oat Muffins, my Gluten Free Banana Oat Muffins, my Gluten Free Chocolate Chip Banana Muffins or my Gluten Free Apple Carrot Muffins.
You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes
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Instructions
Preheat oven to 350 degrees.
Grease or put liners in a muffin tin (liners are so much easier to clean up). Set aside.
Whisk together gluten free flour, xanthan gum, baking powder, baking soda and sea salt in a mixing bowl. Set aside.
In the bowl of your stand mixer add butter, coconut oil, eggs, sugar, milk and vanilla. Blend until smooth. Add the dry ingredients and blend together. Add the rhubarb and strawberries. Blend until combined. Do not over blend! You do not want to break up the rhubarb or make the strawberries mushy.
Divide muffin dough between all twelve muffin cups. Set aside.
In a mixing bowl add gluten free rolled oats, brown rice flour, brown sugar, sea salt, melted butter and sliced almonds. Stir until a crumble forms.
Spoon the crumbly streusel over the muffin dough. Press the streusel into the muffins and add a bit more until all the streusel has been completely used.
Bake at 350 degrees for 30-33 minutes or until the streusel is browned and the muffins are done.
Let the muffins cool completely before storing in an airtight container.
Supplies
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Gluten Free Strawberry Rhubarb Muffins with Almond Streusel
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These easy gluten free strawberry rhubarb muffins with almond streusel are moist, fluffy, and bursting with tart rhubarb and sweet strawberries! A buttery gluten free oat and sliced almond streusel topping bakes up perfectly golden and crispy in just 45 minutes. The perfect gluten free breakfast muffin for rhubarb season that is absolutely delicious with a cup of coffee!
Ingredients
Muffins:
- 2 cups Gluten Free Flour
- 1 tsp. Xanthan Gum
- 1 tsp. Baking Powder
- ½ tsp. Baking Soda
- 1 tsp. Sea Salt
- ½ cup Unsalted Butter, room temperature
- 3 Tbsp. Coconut Oil, melted
- 2 large Eggs
- ½ cup Granulated Sugar
- 1 tsp. Vanilla Extract
- ⅓ cup Milk
- 1 cup Rhubarb, chopped
- ½ cup Strawberries, chopped
Streusel Topping:
- ½ cup Gluten Free Rolled Oats
- ¼ cup Brown Rice Flour
- ⅓ cup Brown Sugar
- ¼ tsp. Sea Salt
- ¼ cup Unsalted Butter, melted
- ¼ cup Sliced Almonds
Instructions
Preheat oven to 350 degrees.
Grease or put liners in a muffin tin (liners are so much easier to clean up). Set aside.
Whisk together gluten free flour, xanthan gum, baking powder, baking soda and sea salt in a mixing bowl. Set aside.
In the bowl of your stand mixer add butter, coconut oil, eggs, sugar, milk and vanilla. Blend until smooth. Add the dry ingredients and blend together. Add the rhubarb and strawberries. Blend until combined. Do not over blend! You do not want to break up the rhubarb or make the strawberries mushy.
Divide muffin dough between all twelve muffin cups. Set aside.
In a mixing bowl add gluten free rolled oats, brown rice flour, brown sugar, sea salt, melted butter and sliced almonds. Stir until a crumble forms.
Spoon the crumbly streusel over the muffin dough. Press the streusel into the muffins and add a bit more until all the streusel has been completely used.
Bake at 350 degrees for 30-33 minutes or until the streusel is browned and the muffins are done.
Let the muffins cool completely before storing in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
If you make these Gluten Free Strawberry Rhubarb Muffins with Almond Streusel I would love to hear what you think! Leave a star rating and a comment below and let me know how they turned out.
Don't forget to save this recipe to your Pinterest boards so you can find it again next rhubarb season!
Storage
Store these gluten free strawberry rhubarb muffins in a sealed airtight container at room temperature for up to 2 days. Because these muffins are made without preservatives they will not last as long on the counter as store bought muffins so refrigerating them after the first couple of days is a good idea.
Store in a sealed container in the refrigerator for up to 5 days. These muffins also freeze beautifully. Once completely cooled place them in a freezer safe bag or airtight container and freeze for up to 3 months. Thaw individual muffins at room temperature for about an hour or warm them in the microwave for 30 to 45 seconds straight from the freezer for a quick and easy gluten free breakfast any time of year.
Top Tip
Do not over mix the batter once you add the rhubarb and strawberries. It is tempting to keep blending to make sure everything is fully combined but over mixing will break up the rhubarb into small pieces and turn the strawberries mushy, giving you a batter that is too wet and muffins that do not hold their shape or texture properly.
Blend just until the fruit is incorporated and stop. A few small streaks of flour are fine at this point. The goal is to keep the rhubarb and strawberry pieces intact so you get beautiful pockets of fruit in every bite of the finished muffin.
Frequently Asked Questions
Yes! Since rhubarb has a short season frozen fruit is a great way to make these muffins year round. Thaw the rhubarb and strawberries completely before using and pat them dry with paper towels to remove as much excess moisture as possible. Too much extra liquid from frozen fruit can make the batter too wet and prevent the muffins from baking up properly. Fresh fruit will always give you the best result during rhubarb season but frozen works beautifully when fresh is not available.
Yes! A stand mixer makes things easier but it is not required. A hand mixer works just as well for blending the wet ingredients together. You can also mix everything by hand with a whisk and a spatula if you do not have an electric mixer. Just be careful not to over mix once you add the rhubarb and strawberries as over mixing can break up the fruit and make the batter too wet.
Sunken gluten free muffins are usually caused by too much liquid in the batter, under baking, or opening the oven door too early during baking. Make sure the muffins are fully baked before removing them from the oven. A toothpick inserted into the center should come out clean and the streusel should be golden brown.
Yes! If you do not have coconut oil on hand you can substitute an equal amount of melted butter, avocado oil, or vegetable oil. The coconut oil adds a subtle richness and moisture to the muffins but any neutral oil will work well as a substitute without significantly changing the flavor or texture of the finished muffin.
You can but the almond streusel is honestly one of the best parts of this recipe and is what makes these muffins feel special and bakery worthy. If you need a nut free version you can make the streusel without the sliced almonds and it will still be delicious. If you want to skip the streusel entirely the muffins will still be moist and flavorful but will have a simpler finish. Consider sprinkling a little coarse sugar over the tops before baking for some crunch and sweetness if you go that route.
Absolutely! This recipe doubles easily to make 24 muffins. Simply double all of the ingredients for both the muffin batter and the streusel topping. Bake in two muffin tins at the same temperature and keep an eye on the bake time as it may vary slightly depending on your oven. Doubling the batch is a great idea during peak rhubarb season when you want to freeze a batch for later.
KyAuthorProfessorJBowling2733 says
These look delicious!
smallfarmbiglife says
Thank you!!