Gluten-Free Strawberry Rhubarb Muffins with Cinnamon Streusel Topping

Strawberry rhubarb muffins with streusel- gluten-free and vegan.

Can't get enough of the classic spring pairing of strawberries and rhubarb? Me neither. So I baked a batch of muffins, dressed up to party with cinnamon streusel topping. These easy to toss together treats are tender pull-apart bites of grainy buckwheat sweetness studded with bits of tart rhubarb. A recipe perfect for brunch or afternoon tea.

The streusel topping kicks these babies up a serious notch.

Strawberry Rhubarb Muffins with Streusel Topping Recipe

These tender little muffins are the perfect bite for a morning snack or afternoon pick-me-up. Wrap and freeze in foil for easy take along treats.

Preheat the oven to 350ºF. Lightly grease or line a 12-muffin pan with paper liners.

Ingredients:

Whisk together:

1/2 cup GF buckwheat flour or brown rice flour

1/2 cup sorghum flour

1/4 cup arrowroot starch or tapioca starch

1 1/2 teaspoons baking powder

1 cup organic light brown sugar

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon xanthan gum

1/2 teaspoon organic ground cinnamon

1/4 teaspoon nutmeg

Make a well in the center of the dry mix and add in:

1/4 cup light olive oil

Ener-G Egg Replacer for 2 eggs mixed with warm water (or 2 organic free-range eggs)

1/2 cup warm vanilla nut or soy milk, more if needed

2 teaspoons bourbon vanilla

Stir in and beat by hand until smooth.

Add in:

1 cup sliced strawberries

1/2 cup chopped rhubarb

Stir to mix in the fruit. Spoon the batter into 12 muffin cups. Make the streusel topping.

Streusel Topping Recipe

1/4 cup organic light brown sugar

1/2 teaspoon cinnamon

2 tablespoons coconut oil or Spectrum Organic Shortening

Instructions:

Combine the brown sugar and cinnamon. Cut in a tablespoon of the shortening and mix until you have grainy crumbs. Add another tablespoon of shortening if you need it. Tou want a light, sandy crumble.

Spoon the streusel topping onto each muffin.

Bake in the center of a preheated oven for about 18 minutes or so, until golden and firm. If your fruit was cold it will take longer to bake, up to 25 minutes.

Cool briefly on a wire rack, then lift the muffins out of the pan to continue cooling.

These are lovely warm from the oven.

Makes 12 muffins.

Recipe Source: glutenfreegoddess.blogspot.com

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More gluten-free muffin goodness from bloggers:

Gluten-Free Zucchini Muffins from Gluten-Free Homemaker
Green Chile and Cheese Egg Muffins from Kalyn's Kitchen (check on GF status of Spike Seasoning)
From Elana's Pantry Gluten-Free Carrot Mini Muffins
Gluten-Free Chai Muffins from Book of Yum

For substitutions, please see my guide to baking with substitutions here.