Gluten Free Rhubarb Streusel Muffins

These Gluten Free Rhubarb Streusel Muffins, as with all muffins, are the best recipes for anyone new to gluten free. These should be soft and moist with a sweet crunch from the streusel topping. Baking muffins and trying different gluten free flour blends is how you will find a flour blend you love.

The rhubarb in my garden thrives all summer but in early spring I use frozen, chopped rhubarb out of my freezer. My favourite recipes are these muffins, Rhubarb Coffee Cake (same recipe baked in a square pan) and Rhubarb Crisp, with or without other fruit.

Rhubarb, bananas, pumpkin, apples and applesauce all add moisture to gluten free muffins so they aren't dry and crumbly. I have about seven muffin recipes that I vary by the season and never tire of. You can find all those recipes in this Recipe Roundup of Gluten Free 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 in general goes stale more quickly than baking with wheat flour. I find recipes with a large amount of rice flour go stale the quickest so I avoid those blends. I also store my baked goods in airtight containers as soon as they've cooled (most of the time).

🥶 Storing Rhubarb

Rhubarb can easily be frozen, just wash the stalks and chop them up. Freeze it in a bag or container in the amount you would use for a recipe. The most efficient way to freeze cut rhubarb is on a baking sheet or in cake pans so each peice freezes individually. Then transfer the frozen, cut rhubarb into a large container and you'll be able to measure the amount you need for any recipe.

Do not thaw rhubarb. Fold it right into the batter frozen, or partially thawed, and it will cook to perfection.

🥜 Top Tip

Freeze the streusel! You can pile it all onto the muffins and have none leftover but a little goes a long way on each muffin. Putting some in the freezer and finding it the next time I make muffins makes me happy. I guess that's why I tend to not use the whole amount of streusel when I make it.

Gluten Free Rhubarb Streusel Muffins

Muffins are the easiest thing to make when you're new to gluten free. Make the same recipes over and over trying different gluten free flour blends until you know what you like. I use my homemade blend for these muffins and you can find the recipe for it in the notes below.

Print Pin Rate

Course: Baking

Cuisine: Canadian

Keyword: rhubarb streusel muffins

Servings: 12 muffins

Calories: 187kcal

Author: Cinde Little

Ingredients

DRY INGREDIENTS

• ▢ 1⅓ cups EGFG gluten free flour blend* (175 g)
• ▢ 1 cup chopped rhubarb
• ▢ ⅔ cup brown sugar
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon cinnamon
• ▢ ¼ teaspoon xanthan gum
• ▢ ¼ teaspoon salt

WET INGREDIENTS

• ▢ ½ cup yogurt (or sour cream)
• ▢ ¼ cup vegetable oil
• ▢ 1 egg

STREUSEL TOPPING

• ▢ ¼ cup brown sugar
• ▢ ¼ cup chopped walnuts
• ▢ 1 tablespoon EGFG gluten free flour blend* (9 g)
• ▢ 1 teaspoon cinnamon
• ▢ 2 teaspoon melted butter

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Instructions

• Preheat oven to 350°F.

DRY INGREDIENTS

• In a large bowl combine flour, rhubarb, sugar, baking soda, cinnamon, salt and xanthan gum. Stir to combine.

WET INGREDIENTS

• In a 2-cup measuring cup combine yogurt, oil and egg. Add to dry ingredients and stir to combine.
• Use a portion scoop to fill 12 paper-lined muffin tins.

STREUSEL TOPPING

• In a small bowl combine sugar, walnuts, cinnamon and butter. Stir with a fork until well combined. Top each muffin with a spoonful of streusel topping.
• Bake muffins in preheated oven for 25-30 minutes until browned around the edges.
• Cool on baking rack for 2 minutes then remove muffins from pan and cool completely. Store in airtight container or freeze.

Notes

*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)

• To save time streusel can be folded into the muffin batter instead of putting it on top of each muffin.
• If you don't want to use all the streusel store the excess in the freezer.
• Do not thaw rhubarb. Fold it into the batter frozen or partially thawed and it will cook to perfection.

Nutrition

Nutrition Facts

Gluten Free Rhubarb Streusel Muffins

Amount Per Serving (1 Muffin)

Calories 187 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 4g

Monounsaturated Fat 2g

Cholesterol 17mg6%

Sodium 116mg5%

Potassium 85mg2%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 17g19%

Protein 3g6%

Vitamin A 62IU1%

Vitamin C 1mg1%

Calcium 51mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

That's it! In Canada rhubarb grows in gardens and back alleys everywhere. You can buy it too but I hope you can find some nearby, everyone shares rhubarb! Let me know how your muffins turned out in the comments below.