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.
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Servings: 12 muffins
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
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.