Gluten Free Rhubarb Streusel Muffins
With spring comes rhubarb season, and with rhubarb season comes an excellent opportunity to make some seriously delicious baked goods! This recipe for Gluten Free Rhubarb Streusel Muffins is perfect for this time of year. The muffins are moist, the rhubarb is bright and tart, and the streusel topping is to die for.
Table of Contents
- Ingredients for Gluten Free Rhubarb Streusel Muffins
- Step One—Prepare the Muffin Batter
- Step Two—Prepare the Streusel Topping
- Step Three—Scoop the Muffin Batter & Top with Streusel
- Step Four—Bake the Muffins
- How to Store Gluten Free Rhubarb Streusel Muffins
- More Gluten Free Baking Recipes
- Gluten Free Rhubarb Streusel Muffin Recipe
Ingredients for Gluten Free Rhubarb Streusel Muffins
To make Gluten Free Streusel Muffins, you will need the following ingredients:
Muffin Batter
- 85 grams (1/2 cup) salted butter, melted and cooled
- 158 grams (3/4 cup) sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 166 grams (1/2 cup) full-fat plain Greek yogurt, at room temperature
- 75 grams (1/2 cup) brown rice flour
- 62 grams (1/2 cup) millet flour
- 115 grams (1 cup) blanched almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 230 grams (2 cups) chopped rhubarb
Streusel Topping
- 40 grams (1/4 cup) light brown sugar
- 62 grams (1/2 cup) millet flour
- 29 grams (1/4 cup) blanched almond flour
- 60 grams (1/3 cup) cold butter, cubed
Step One—Prepare the Muffin Batter
Preheat the oven to 350℉. Line 10 of the 12 muffin cups in your muffin pan with paper muffin liners.
In a large mixing bowl, whisk the melted butter and sugar until combined. Add the vanilla and almond extracts and whisk well. Beat in the eggs one at a time, then beat in the Greek yogurt until smooth.
In a medium mixing bowl, whisk together the dry ingredients. Using a baking spatula, fold the dry ingredients into the wet until just combined.
Toss the chopped rhubarb with 1 tablespoon of brown rice flour until coated. This step helps to prevent the rhubarb from sinking to the bottom of the muffins during baking. Fold the flour-coated rhubarb into the muffin batter until evenly distributed.
Step Two—Prepare the Streusel Topping
Prepare the streusel topping. In the now empty dry ingredient bowl, use your hands to work the cold cubed butter into the sugar and flour. The desired texture is comparable to wet sand. When squished between your fingers, the streusel should just hold together.
Step Three—Scoop the Muffin Batter & Top with Streusel
Scoop the muffin batter into the prepared muffin pan, filling each cup generously. Sprinkle the streusel topping over the muffins, making sure to use all the streusel. It will feel like too much, but trust me, you want to pile it all on there. Lightly press the streusel into the muffin batter to keep it from crumbling.
Step Four—Bake the Muffins
Bake the muffins for 28 minutes, rotating the pan halfway through. Remove the muffins from the oven and allow to cool for 5 minutes in the pan before transferring to a cooling rack to cool the rest of the way.
How to Store Gluten Free Rhubarb Streusel Muffins
Store the muffins in an airtight container at room temperature for up to 4 days. For an extended lifespan I would recommend freezing the muffins and pulling them out to defrost as desired.
More Gluten Free Baking Recipes
If you loved this Gluten Free Rhubarb Streusel Muffin recipe, be sure to try these other gluten free baking recipes:
Strawberry Oat Matcha Latte Cookies
Lemon Pistachio Loaf with Lemon Glaze
If you make this recipe, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Gluten Free Rhubarb Streusel Muffins
Equipment
- 12-cup standard size muffin tin
- Mixing bowls
- Whisk
- Baking spatula
- 10 paper muffin liners
Ingredients
Rhubarb Muffin Batter
- 85 grams salted butter, melted and cooled (1/2 cup)
- 158 grams sugar (3/4 cup)
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 116 grams full-fat plain Greek yogurt, at room temperature (1/2 cup)
- 75 grams brown rice flour (1/2 cup)
- 62 grams millet flour (1/2 cup)
- 115 grams blanched almond flour (1 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 230 grams rhubarb (2 cups)
Streusel Topping
- 40 grams light brown sugar (1/4 cup)
- 62 grams millet flour (1/2 cup)
- 29 grams blanched almond flour (1/4 cup)
- 60 grams cold butter, cubed (1/3 cup)
Instructions
- Preheat the oven to 350℉. Line 10 of the 12 muffin cups in your muffin pan with paper muffin liners.
- In a large mixing bowl, whisk the melted butter and sugar until combined. Add the vanilla and almond extracts and whisk well. Beat in the eggs one at a time, then beat in the Greek yogurt until smooth.
- In a medium mixing bowl, whisk together the dry ingredients. Using a baking spatula, fold the dry ingredients into the wet until just combined.
- Toss the chopped rhubarb with 1 tablespoon of brown rice flour until coated. This step helps to prevent the rhubarb from sinking to the bottom of the muffins during baking. Fold the flour-coated rhubarb into the muffin batter until evenly distributed.
- Prepare the streusel topping. In the now empty dry ingredient bowl, use your hands to work the cold cubed butter into the sugar and flour. The desired texture is comparable to wet sand. When squished between your fingers, the streusel should just hold together.
- Scoop the muffin batter into the prepared muffin pan, filling each cup generously.
- Sprinkle the streusel topping over the muffins, making sure to use all the streusel. It will feel like too much, but trust me, you want to pile it all on there. Lightly press the streusel into the muffin batter to keep it from crumbling.
- Bake the muffins for 28 minutes, rotating the pan halfway through. Remove the muffins from the oven and allow to cool for 5 minutes in the pan before transferring to a cooling rack to cool the rest of the way.
- Store the muffins in an airtight container at room temperature for up to 4 days. For an extended lifespan I would recommend freezing the muffins and pulling them out to defrost as desired.
