Gluten Free Rhubarb Muffins

Bite taken from rhubarb muffin sitting on top of more muffins.

4.29 from 14 votes

These homemade Gluten Free Rhubarb Muffins are moist and easy to make! This recipe is made with sour cream and a layer of cinnamon streusel.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: rhubarb streusel muffins, sour cream rhubarb muffins, gluten free rhubarb muffins

Servings:

Calories: 281kcal

Author: Christine Rooney

Ingredients

For The Muffins:

½ cup unsalted butter
1 cup sugar
2 large eggs
½ cup sour cream or plain Greek yogurt
2 cups gluten free flour blend or AP flour if not gluten free
2 tsp. baking powder
1 tsp. baking soda
⅛ tsp. kosher salt
2 cups diced rhubarb fresh or frozen

For The Streusel:

2 Tbsp. unsalted butter
¼ cup brown sugar
¼ cup gluten free flour blend or AP flour if not gluten free
1 tsp. cinnamon
⅛ tsp. kosher salt
1 lemon zest only

US Customary - Metric

Instructions

For The Muffin Batter:

Heat oven to 375 degrees Fahrenheit.
Dice 2 cups worth of rhubarb into small chunks. You can fresh or frozen rhubarb. If using frozen rhubarb be sure to thaw and drain before cutting into chunks to remove any excess water.
In a large mixing bowl add ½ cup (1 stick) of softened unsalted butter and 1 cup of sugar. Mix the butter and sugar using a hand mixer or the whisk attachment of a KitchenAid Stand Mixer for a minute or so on medium until it is light and creamy.
Add 2 eggs and ½ cup room temperature sour cream (or plain Greek yogurt) to the bowl and mix for another 30 seconds or so until completely combined (the mixture may look a little curdled at this point).
In a separate mixing bowl combine 2 cups gluten free flour blend (or regular AP flour if not gluten free), 2 tsp. baking powder, 1 tsp. baking soda, and ⅛ tsp. kosher salt. Stir until completely combined.
Add the flour mixture to the wet ingredients a bit at a time, stirring to combine with a spatula. Repeat until all the batter is combined. Add the diced rhubarb to the batter and fold in until completely combined.

For The Streusel:

Place 2 Tbsp. softened, (but not melted) unsalted butter in a small bowl.
Add ¼ cup brown sugar, ¼ cup gluten free flour blend (or AP flour if not gluten free), 1 tsp. cinnamon, and ⅛ tsp. kosher salt to the butter. Combine the mixture with a fork until it resembles coarse crumbs.
Using a Microplane or small zester add the zest of 1 lemon to the streusel and mix with a fork until combined.

Bake The Rhubarb Muffins:

Line a muffin tin with muffin or cupcake liners.
Add a spoonful of the muffin batter to the bottom of each muffin cavity. Sprinkle a spoonful of the cinnamon streusel on top of the muffin batter.
Lightly press the streusel down into each muffin tin with the back of a spoon to flatten.
Add another layer of muffin batter on top of the streusel layer and smooth it out with a spatula. Repeat with the remainder of the batter.
Place the muffin tin in the oven and bake for 18-20 minutes, rotating the muffin tin once to ensure even baking (rotating the muffin tin is optional). (Baking times may vary slightly depending on the make of your oven and size of the muffins).
The muffins are done when the edges are golden brown and the middle is clean when poked with a toothpick.
Remove the muffin tin from the oven and allow to cool before serving.

Notes

Orange zest may be substituted for lemon zest or you can use a combination of both if you like.

Take the eggs, butter, and sour cream out of the fridge about 30 minutes before baking and allow to come to room temperature if possible to ensure the best texture.

Nutrition