Strawberry Rhubarb Coffee Cake Muffins

These light and fluffy gluten-free muffins celebrate the best of Spring -- strawberries and rhubarb! They have the most amazing texture, are packed with juicy strawberries & rhubarb and topped with the yummiest cinnamon sugar crumble!

strawberry rhubarb coffee cake muffins gluten free
Strawberry Rhubarb Coffee Cake Muffins

EASY recipe, Perfect texture, and so YUMMY!

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Original Post….

strawberry rhubarb coffee cake muffins gluten free

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

The recipe is 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.

They may be even better than the coffee cake, which is saying A LOT!

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!

strawberry rhubarb coffee cake muffins gluten free


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!


These gluten-free Strawberry Rhubarb Recipes is one of the easiest recipes to make too!

It’s made with 12 pantry staples + the strawberries & rhubarb: 

Butter or dairy free butter alternative

brown sugar


vanilla extract

gluten-free all purpose flour (we used GFJules Flour, affiliate link)


baking soda

buttermilk or sour milk (just milk + apple cider vinegar)



and chopped walnuts (used only in the crumble, omit if nut-free).

As an aside, one of the reasons with love GFJules flour so much is that it allows us to make all our favorite family recipes so easily! And this coffee cake is a perfect example!

The recipe required no adaptations other than using GFJules gluten-free flour to taste just like I remembered my mom’s rhubarb coffee cake to taste like growing up.

To read more on why we love GFJules flour and why we are an brand affiliate click here (Bonus: there is a affiliate discount code at the end of the post!).

And, purchasing through an affiliate link generates a small percentage of the sale for me, but does not change your cost at all.  So purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to the gluten-free Strawberry Rhubarb Coffee Cake Muffins…

strawberry rhubarb coffee cake muffins gluten 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 first thing you need to do is make your “buttermilk” (you could always purchase buttermilk and skip this step)

Add the apple cider vinegar to a liquid measuring cup, then add your milk of choice and let sit for 10 minutes while it curdles. Super simple!

rhubarb coffee cake gluten free #glutenfreerecipes

Next I like to make the crumble and set it aside.

For the crumble, all you need is:



and chopped walnuts

Allergy friends: nuts are used only in the crumble, if allergic to walnuts, you could substitute pecans or if nut-free maybe oats or just use cinnamon sugar… lots of choices!

Then mix together the batter…

Start by creaming the butter and sugar. Then add in egg and vanilla.

Meanwhile mix together your dry ingredients… this both combines them and makes the flour finer which helps give the coffee cake great texture.

Then alternately mix in the buttermilk and flour mix.

Stir in the Rhubarb and then the strawberries..

Pro tip: If using a mixer, just mix for a quick second so as to not break the rhubarb and strawberries. I will often just mix by hand

strawberry rhubarb coffee cake muffins gluten free 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 gluten free



Then sprinkle the cinnamon sugar crumble all over the top, and bake!

strawberry rhubarb coffee cake muffins gluten free

Bake and let cool in the muffins tins for about 10-15 minutes before moving to a baking rack to cool completely. The muffins will continue to bake and set during this time.

strawberry rhubarb coffee cake muffins gluten free

Then enjoy!

The texture is moist, soft & fluffy!

The flavor is unreal and I love the juicy bits of strawberries and rhubarb!

Hope you love these as much as we do!


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strawberry rhubarb coffee cake muffins gluten free

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4 from 4 votes

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!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Breakfast, Dessert
Cuisine: Gluten-Free, Dairy-Free Optional, Vegetarian, Nut-Free optional
Servings: 12 muffins
Author: Healthy Gluten-free Family



  • 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


  • 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!


6 thoughts on “Strawberry Rhubarb Coffee Cake Muffins

  1. 5 stars
    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!

  2. 5 stars
    light texture, easy to make, and absolutely delicious! even my friends who don’t have to eat gluten-free enjoyed them!

  3. Hi! I made these yesterday and they have a delicious flavor. But mine are very very mushy where the fruit is. Also they’re flat on top. Does this sound normal? What have I done wrong? I really want a strawberry-rhubarb muffin in my “arsenal “ 🙂 thanks!!

4 from 4 votes (2 ratings without comment)

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