Gluten-Free Strawberry Rhubarb Muffins with Cinnamon Streusel Topping

Gluten free muffins recipe with strawberries and rhubarb with a crumble topping
Strawberry rhubarb muffins with streusel- gluten-free and vegan.

Strawberry Rhubarb Love


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.



Strawberry rhubarb muffin recipe that is gluten free and vegan
The streusel topping kicks these babies up a serious notch.


Karina's Strawberry Rhubarb Muffin Recipe with Streusel Topping

Recipe posted May 2009.

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.

First: Preheat the oven to 350ºF. Lightly grease or line a 12-muffin pan with paper liners.

Ingredients:

Whisk together:

1/2 cup GF buckwheat flour or brown rice flour
1/2 cup sorghum flour
1/4 cup arrowroot starch or tapioca 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 organic ground 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 (or 2 organic free-range eggs)
1/2 cup warm vanilla nut or soy 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
2 tablespoons coconut oil or Spectrum Organic Shortening


Instructions:

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.



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Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


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

For substitutions, please see my guide to baking with substitutions here.




xox Karina

27 comments:

  1. OMG these look amazing!!! I love rhubarb, it's my favourite fruit (well, vegetable)!! I only regret that it's so expensive - when you're used to getting loads of it free from your parents' or grandparents' gardens (in the rhubarb triangle, no less!), it's a bit of a sting to be paying for it.

    Might have to suck it up and buy some for these bad boys.

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  2. Hi Karina,
    Thank you for your blog. I'm new to baking with alternative ingredients and am not gluten-free. My goal is to replace the all-purp flour in some of my recipes with a healthier choice like garbanzo, sorghum, etc. (not necessarily gluten free).

    I have a really yummy recipe from Cook's Illustrated for chocolate chip cookies. It calls for 1 3/4 c. all-purp flour. The first time I tried this I used sorghum flour and they turned out pretty good, chewy center with crunchy edges. Then I tried substituting the all-purp with Pamela's Baking Mix (gluten free) and they spread like a bad rash. I added some baking powder after the first batch came out and it was slightly better but not nearly what I had hoped.

    Is it possible to get the chunky, chewy, and crispy cookie using a flour other than all-purpose? What's the standard protocol with substituting?

    Thanks,
    Jen

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  3. I never thought of putting strawberry and rhubarb together in a muffin. I love that the recipe uses buckwheat and sorghum. Thanks for the recipe, and thanks so much for the link!

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  4. Those look delicious! I've never had rhubarb before, but these look like a good place to start :)

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  5. A friend came for tea and brought four stalks of rhubarb from her garden. I had no idea what I would do with it, but now I'm thinking... muffins! These look wonderful.

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  6. Karina.....We enjoy your recipes/ideas....We have many new types of flour in our pantry now....Our 6 year old grandaughter loves to bake,,,,What a joy...Question...Why have you changed the look of your site??? We felt it was inviting/personal in the past...If we were new readers we would look at it as bland and just glance at it....CRW

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  7. I am a member of the strawberry rhubarb club. Just made a compote this weekend, posted a crisp earlier this year, and am working on a recipe using parchment. Love your blog!

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  8. I think I need to get me some rhubarb. :)

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  9. I've never cooked with rhubarb before! These look heavenly!

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  10. Oh, these remind me of my grandmother, Sitti. When I was little and I lived with her she always made strawberry rhubarb pie. I've never attempted it myself... I should ;-)

    Cheers, Kelly
    the spunky coconut

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  11. Thanks for twitter party and the recipe. I made my second batch tonight (still had rhubarb left). I used half the sugar and added 1/2 cup ground flax seed for fiber. The second batch I was lazy and didn't make the Streusel topping. Still Yummy.

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  12. No rhubarb in my house so I used 3/4 of a cup of vegan choc chips instead..yummo! Only prob was there wasn't enough batter! Only made 9, yes I shared :)

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  13. I had never tried rhubarb but did with these muffins and love it! My aunt grows rhubarb so it was all fresh ingredients the only thing I changed was I used my all purpose gluten free flour with sorghum instead of the flours called for in the recipe and they turned out awesome! Thanks!

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  14. Once again you've hit the nail on the head,do I have rhubarb! Sounds excellent. Also, just reread your page going GF and I'm so grateful/amazed at the number of hours you've put into this blog. Just recommended it to a local journalist who asked for my top 3.
    Many Thanks

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  15. I've used my last stick of rhubarb for jam but I know what I will try next! These muffins are perfect to me, thanks!

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  16. I so want to make these. Love strawberry and rhubarb. But we can't do buckwheat. I know you have make suggestions before, but can you let me know what I can sub with? Would millet work? Also, when I measure brown sugar, should it be packed (this is in regards to all your recipes, which I have been packing the sugar but was wondering if I am using too much).

    Thanks for all your yummy recipes, sweet and savory.

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  17. THESE LOOK CRAZY GOOD!!!

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  18. These look amazing. I can not wait to try these... My mom has to eat a gluten free diet and I love to help make that diet more enjoyable! Thanks so much for your recipes! You have a new fan/follower! Happy Baking!

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  19. Thanks for this recipe! I'm new to GF and still trying to figure it all out, especially the baking part. But so grateful my stomach doesn't hurt for the first time in my whole life. Glad I found your blog - your shopping tips are awesome.

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  20. Love rhubarb and it's still in season in Illinois. Here's a new pairing for you--pineapple and rhubarb.

    I just made a family recipe rhubarb-pineapple pie (not gluten-free) and the proportions were 3 cups of rhubarb to 1 cup of canned pineapple tidbits, w/1-1/2 cup of sugar and 4 T cornstarch.

    Of course, depending on how sour your rhubarb is you need to adjust the sugar, and keep in mind that the pineapple is very sweet. Enjoy!

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  21. Wow, these look amazing. I just found your blog, btw ... I LOVE it!

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  22. These are ridiculously good, thanks so much! I was able to go and pick the rhubarb and strawberries out of my garden, the best possible use for them!

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  23. Thank you all- you are fabulous and lovely and... in truth? Your comments keep me going. Sending lots of love back atcha! xox

    Karina

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  24. Anonymous17:13

    Looks yummy. I was actually browsing through your cake recipes for any using pineapple (especially crushed pineapple), but haven't found any yet. Do you have any tips for baking with pineapple?
    Allison xx

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  25. Funny you should ask... I'm working on something with pineapple. Stay tuned. xox

    Karina

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  26. Anonymous10:12

    I made these muffins this morning and they were a big hit with my kids. Had to substitute almond milk for hemp, real eggs for replacer and coconut oil for spectrum but it didn't matter... they were delish! Just curious now (that rhubarb doesn't last forever...) how well they freeze. Anyone tried that yet?

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  27. Just made these, and am eating one (hot!) as I type... Delish! The only sub I made was applesauce for the eggs..

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