Gluten Free Rhubarb Streusel Muffins

🌱 Ingredients

This batter may look dry at first but the rhubarb with slowly add moisture and your muffins with be soft and delicious.

• EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour, millet flour)
• rhubarb
• brown sugar
• baking soda
• cinnamon
• xanthan gum
• yogurt or sour cream
• cooking oil
• egg
• walnuts
• butter

See recipe card for exact amounts.

🧑🏻‍🍳 Substitutions

I use my EGFG gluten free flour blend in most of my baking, about 80% of what I make. That includes muffins, pancakes, cinnamon rolls, pastry and even Yorkshire pudding. I find the use of sweet rice flour, rather than white rice flour, results in baking that doesn't taste gluten free.

Whenever you substitute a different gluten free flour blend the results will be different. Your job is to pay attention to the blends you're using and what you like or dislike. This is how you'll learn to bake things you love that everyone will want to eat.

🥜 Variations

This streusel topping is sweet and delicious but it is two extra steps, one to make it and another to sprinkle it onto each muffin. Here are a few ways to vary this recipe to save time or skip the extra sugar.

• In place of the streusel fold half a cup of chopped walnuts or pecans into the batter before scooping it into the muffin pan.
• Rather than topping the muffins with streusel simply folded the entire amount right into the muffin batter. You'll still get that sweet crunch in every bite.
• Streusel recipes vary but brown sugar and cinnamon are key to a good one. Experiment to see what you like best by adding whole oats, citrus zest or different nuts.
• Flour is often an ingredient in streusel and this is another place gluten free cooks can vary the recipe. Try any individual flour or blend to find what you like best or skip the flour altogether.

🥣 Equipment

Many people struggle with baking so we can't blame everything on the gluten free flour. Oven temperatures differ, standard baking pans vary slightly and not everyone measures ingredients with the same accuracy.

Quality bakeware will last for decades so over time choose what you like. Then keep notes for each recipe and learn how long it takes to cook your muffins perfectly. Here are some bakeware options.

• Regular size muffin pan in 6 or 12 cups, my choice for everyday snacks.
• Mini size muffin tin for small hands, small appetites and a cute look.
• Silicone muffin baking pan, 6 or 12. These require no greasing and are easy to wash. They are perfect for these Brazilian Cheese Buns!
• A ceramic coated muffin tin.
• A 10-inch Bundt pan or these cute mini Bundt pans when you want to turn your everyday muffins into a nice cake. The hole in the centre takes away any worry about the middle of the cake being cooked.
• Regular round silicone muffin liners or a set of different shaped muffin liners because not everyone wants round muffins all the time.

🧁 Storage

Gluten free baking tends to go stale more quickly than baking made with wheat flour. Xanthan gum and sweet rice flour both help with freshness. Storing your muffins in an airtight container as soon as they've cooled is also helpful. America's Test Kitchen sometimes recommends double wrapping items but I haven't found that step to be necessary.