Strawberry Rhubarb Coffee Cake Muffins

They have the most amazing texture, are packed with juicy strawberries & rhubarb, and are topped with the yummiest cinnamon sugar crumble!

- butter - brown sugar - gluten-free flour - baking powder - baking soda


"Light texture, easy to make, and absolutely delicious! even my friends who don’t have to eat gluten-free enjoyed them!"

- Cheryl

In a small bowl, use a 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 the egg. Add vanilla.

Sift together flour, salt, baking powder, and baking soda (I just put it in a small bowl and mixed with a pastry cutter).

Add the flour mixture and sour milk alternately to the butter, sugar, and 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.

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Hi! It’s me, Karen, the mom in our Healthy Gluten-Free Family! A mom of a celiac child and cooking gluten-free food & developing recipes for nearly 14 years.