These easy and healthy gluten free strawberry rhubarb muffins have a delicious streusel topping. This recipe makes moist and fluffy muffins that are perfect for breakfast or a snack. The muffins and the almond streusel topping are both simple to make and perfect with a cup of coffee.
I've been dreaming up recipes to use the abundance of rhubarb we have in the garden right now. I love the sour taste of rhubarbs mixed with the sweet streusel in these muffins.
These gluten free strawberry rhubarb muffins are dense and delicious. I had one this morning with my cup of coffee and it was absolutely perfect. The brown sugar in the streusel topping is the perfect sweetness for the tart rhubarb.
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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Ingredients
- Gluten Free Flour
- Xanthan Gum
- Baking Powder
- Baking Soda
- Sea Salt
- Unsalted Butter
- Coconut Oil
- Eggs
- Granulated Sugar
- Vanilla Extract
- Milk
- Rhubarb
- Strawberries
- Gluten Free Rolled Oats
- Brown Rice Flour
- Brown Sugar
- 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.
Supplies
Frequently Asked Questions
Taking the gluten out of gluten free flour removes what helps baked goods rise. I've found that gluten free baked goods require more baking powder and/or xanthan gum to get the same light and fluffy texture.
You will also need to make sure you have enough gluten free flour in your recipe and that there isn't too much liquid. If the batter has too much liquid the muffins will not rise properly.
After your muffins have cooled completely they can be placed in a sealed container. The gluten free strawberry rhubarb muffins can be left on the counter for a couple of days in the sealed container.
If the muffins are older than a couple of days I put the sealed container in the refrigerator or I put the muffins in freezer bags and freeze them. Remember, these muffins don't have preservatives so they won't last on the counter as long as store bought baked goods.
More Recipes You Might Enjoy
I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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Gluten Free Strawberry Rhubarb Muffins with Almond Streusel
- Total Time: 45 minutes
- Yield: 12 muffins
- Diet: Gluten Free
Description
These easy and healthy gluten free strawberry rhubarb muffins have a delicious streusel topping. This recipe makes moist and fluffy muffins that are perfect for breakfast or a snack. The muffins and the almond streusel topping are both simple to make and perfect 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:
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: Gluten Free
