Strawberry Rhubarb Muffins with Cinnamon Crumble

These light and fluffy gluten-free muffins celebrate the best of Spring -- strawberries and rhubarb!

Perfect texture, just the right amount of sweet & so YUMMY!

Strawberry and rhubarb season means Spring is here! And nothing celebrates it more than these fluffy and yummy muffins!

This recipes was actually based on the Rhubarb Coffee Cake I grew up enjoying and which has become a family favorite here too!

But sometimes a muffin is just easier to eat, share or even store so I adapted the recipe to muffins and added strawberries for some extra juicy flavor.

Perfect texture — moist, light and fluffy, just the amount of sweetness, juicy tangy rhubarb, juicy sweet strawberries and the best cinnamon-sugar-walnut crumble on top!

This is a must try during rhubarb season. Perfect for an occasion like Mother’s Day or Father’s Day or for an anytime treat!

Have you tried rhubarb before? Rhubarb is a plant that grows like celery and it’s actually a vegetable even though it is usually prepared as a dessert. It is very tart so it is usually paired with sugar so that it is still tangy but balanced out a bit.

My Great Grandfather used to grow it and it literally grew like weeds so he was giving huge amounts of it to my mom who would in turn make rhubarb everything! Coffee cake, Strawberry rhubarb pie, strawberry rhubarb sauce… you name it we made it!

This is one of the easiest recipes to make too! It’s made with 13 pantry staples + the rhubarb and strawberries: Butter or dairy free butter alternative, brown sugar, 1 egg, vanilla extract, gluten free flour (we used GF Jules Flour, affiliate link), salt, baking soda, baking powder, sour milk (just milk + apple cider vinegar), sugar, cinnamon and chopped walnuts (used only in the crumble, omit if nut-free).

The prep time is really minimal. The muffins themselves are made with 10 ingredients, is nut -free, dairy-free optional and takes no more than 10 minutes to mix it all together.

The batter will be thick. Spoon it and then spread evenly into lined muffin tins, being sure to gently push the better into the sides of the muffin tins

The crumble is super simple: just sugar, cinnamon and chopped walnuts.

Mix is all together, then sprinkle all over the top of the muffin batter and bake.

As an aside, I want to share the backstory on GF Jules Flour since I get asked so often about why we like it and it’s Celiac Disease Awareness Month: When my son was diagnosed with Celiac Disease eight years ago, I read a book called “The First Year Celiac Disease” by Jules Shepard where Jules shared her recipe for flour. My mother and I used to make this Flour and it was life saving for us, allowing us to make all our usual recipes only gluten-free and they tasted the same, sometimes better! Then Jules started selling it. And 9 years later, it’s still my go to Gluten-free Flour. (Affiliate link).

BONUS: For the month of May you an use code HGFF code for 15% off entire order (affiliate link); minimum purchase $20; limit one use per customer. Discount good through May 31 11:30pm ET.

Hope you love these as much as we do!

Scroll down for recipe and leave a comment if you try.

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Recipe

Strawberry Rhubarb Muffins with Cinnamon Crumble

Save Print

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

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 Springtime celebrations or to brighten any day!

Author: Healthy Gluten-Free Family

Recipe type: Dessert, Breakfast,

Cuisine: Gluten-free, Vegetarian, Dairy Free optional, Nut-Free optional

Serves: 12 muffins

Ingredients

Muffins

½ cup butter or dairy free alternative (I used Earth Balance butter alternative)
1¼ cup + 1 tablespoon packed brown sugar
1 egg
1½ teaspoon vanilla
2 cups gluten-free flour (I used GF Jules All purpose Flour) (affiliate link)
¼ teaspoon salt
½ 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)
1½ cups rhubarb, raw & cut into ½ - 1 inch pieces. (Larger pieces will be seen and tasted more)
½ cup fresh strawberries, cut into ¼ - ½ inch pieces (Larger pieces will be seen and tasted more)

Cinnamon Sugar Crumble

¼ cup sugar
1 teaspoon cinnamon
½ 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.