Strawberry Rhubarb Muffins with Cinnamon Streusel Topping

Can't get enough of the classic spring pairing of strawberries and rhubarb? Me neither. So I baked a batch of muffins, dressed up to party with cinnamon streusel topping. These easy to toss together treats are tender pull-apart bites of grainy buckwheat sweetness studded with bits of tart rhubarb. A recipe perfect for brunch or afternoon tea.

I'm glad I had such sweet fortification on hand this weekend. Not because we had company to feed. At least, not in a physical, knock on the door, come on in and take a load off sense. In the virtual cyberspace sense. We had a Twitter party, you see. A marathon Gluten-Free Twitter Party. Six hours of #gfree chatting. And let me tell you, it was fun. Gluten-free talk spanning 32 topics and then some.

If you'd like to take a peek and see what we chatted about, you can search Twitter for our tag #gfree and scroll down (several pages) to see Sunday's party.

Strawberry Rhubarb Muffins Recipe

These tender little muffins are the perfect bite for a morning snack or afternoon pick-me-up. Wrap and freeze in foil for easy take along treats.

Preheat the oven to 350 degrees F. Lightly grease or line a 12-muffin pan with paper liners.

Whisk together the dry ingredients:

1/2 cup buckwheat flour
1/2 cup sorghum flour
1/4 cup arrowroot starch
1 1/2 teaspoons baking powder
1 cup organic light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Make a well in the center of the dry mix and add in:

1/4 cup light olive oil
Ener-G Egg Replacer for 2 eggs mixed with warm water
1/2 cup warm vanilla hemp milk, more if needed
2 teaspoons bourbon vanilla

Stir in and beat by hand until smooth.

Add in:

1 cup sliced strawberries
1/2 cup chopped rhubarb

Stir to mix in the fruit. Spoon the batter into 12 muffin cups. Make the streusel topping.

Streusel Topping Recipe

1/4 cup organic light brown sugar
1/2 teaspoon cinnamon
1-2 tablespoons Spectrum Organic Shortening, as needed

Combine the brown sugar and cinnamon. Cut in a tablespoon of the shortening and mix until you have grainy crumbs. Add another tablespoon of shortening if you need it. Tou want a light, sandy crumble.

Spoon the streusel topping onto each muffin.

Bake in the center of a preheated oven for about 18 minutes or so, until golden and firm. If your fruit was cold it will take longer to bake, up to 25 minutes.

Cool briefly on a wire rack, then lift the muffins out of the pan to continue cooling.

These are lovely warm from the oven.

Makes 12 muffins.

Printer-friendly recipe.

More gluten-free muffin goodness from bloggers:

Gluten-Free Zucchini Muffins from Gluten-Free Homemaker
Green Chile and Cheese Egg Muffins from Kalyn's Kitchen (check on GF status of Spike Seasoning)
From Elana's Pantry Gluten-Free Carrot Mini Muffins
Gluten-Free Chai Muffins from Book of Yum