Spoon the batter into the muffin tins and then spread evenly into lined muffin tins, being sure to gently push the better into the sides of the muffin tins.
Strawberry Rhubarb Coffee Cake Muffins
These light and fluffy gluten-free muffins celebrate the best of Spring -- strawberries and rhubarb! Perfect texture, just the right amount of sweet and so YUMMY! Perfect for celebrations or to brighten any day!
Servings: 12 muffins
Ingredients
Muffins
- 1/2 cup butter or dairy free alternative room temperature
- 1 1/4 cup + 1 tablespoon packed brown sugar
- 1 egg
- 1 1/2 teaspoon vanilla
- 2 cups gluten-free flour I used GF Jules All purpose Flour (affiliate link)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour milk place 1 tablespoon apple cider vinegar in a liquid measuring cup, then add enough milk or dairy free milk to make 1 cup total; let sit 10 minutes and it will curdle
- 1 1/2 cups rhubarb raw & cut into 1/2 - 1 inch pieces. (Larger pieces will be seen and tasted more)
- 1/2 cup fresh strawberries cut into 1/4 - 1/2 inch pieces (Larger pieces will be seen and tasted more)
Cinnamon Sugar Crumble
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup finely chopped walnuts
Instructions
- Preheat oven to 350 degrees and place muffin tin liners in 12 muffin tins.
- Make the crumble: In a small bowl, use as fork to mix together all the Cinnamon Sugar Crumble ingredients and set aside.
- With an electric mixer, cream butter and brown sugar until well combined.
- Mix in egg.
- Add vanilla.
- Sift together flour, salt, baking powder, and baking soda (I just put it in a small bowl and mix with a pastry cutter)
- Add flour mixture and sour milk alternately into butter/sugar/egg mixture until well blended
- Stir in rhubarb and strawberry.
- Spoon evenly into 12 lined muffin tins, making sure to spoon batter gently into the entire muffin tin, including the sides.
- Top the muffins with the Cinnamon Sugar Crumble.
- Bake at 350 degrees for 35 minutes or until a cake tester comes out of the center clean, checking at 30 minutes to make sure the crumble isn't browning too much. If at 30 minutes, the crumble is "done enough" for you, cover gently with non-stick foil while muffins bake the additional 5 minutes.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
Summary
Recipe Name
Strawberry Rhubarb Muffins with Cinnamon Crumble
Author Name
Healthy Gluten-free Family
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 5 Review(s)
Delicious and moist; we don’t drink milk so used almond milk mixed with the vinegar. I was out of brown sugar so used half coconut sugar and maple syrup. As well as low on butter so used half butter and half coconut oil. I was also out of baking soda haha .. so just omitted, and they still turned out great! Will be saving to make them again!
light texture, easy to make, and absolutely delicious! even my friends who don’t have to eat gluten-free enjoyed them!
Happy you loved them! Thanks for sharing!