These gluten-free strawberry rhubarb streusel muffins are a delightful treat that combines the tartness of rhubarb with the sweetness of strawberries. The streusel topping adds a perfect crunch, making these muffins a great choice for breakfast or a snack.
When preparing this recipe, you might need to pick up a few specific ingredients that aren't always in your pantry. Gluten-free all-purpose flour is essential for those avoiding gluten, and rhubarb might be a bit tricky to find depending on the season. Make sure to check the produce section for fresh strawberries and rhubarb.
Ingredients for Gluten-Free Strawberry Rhubarb Streusel Muffins
Gluten-free all-purpose flour: A versatile flour blend that is free from gluten, perfect for baking.
Baking powder: A leavening agent that helps the muffins rise.
Baking soda: Another leavening agent that works with the baking powder to give the muffins a light texture.
Salt: Enhances the flavors of the other ingredients.
Granulated sugar: Adds sweetness to the muffins.
Brown sugar: Provides a deeper, molasses-like sweetness.
Unsweetened applesauce: Adds moisture and a hint of natural sweetness.
Milk: Can be dairy or non-dairy, adds moisture and richness.
Eggs: Bind the ingredients together and add structure.
Vanilla extract: Adds a warm, sweet flavor.
Strawberries: Fresh, diced strawberries add sweetness and a burst of flavor.
Rhubarb: Fresh, diced rhubarb adds a tart contrast to the sweet strawberries.
Butter: Cold, cubed butter is used in the streusel topping to create a crumbly texture.
Technique Tip for This Recipe
When preparing the streusel topping, ensure that the butter is very cold. This helps create a crumbly texture that will bake into a delightful, crunchy layer on top of the muffins. Use a pastry cutter or two knives to cut the butter into the flour and sugar mixture until it resembles coarse crumbs. This technique prevents the butter from melting too quickly and ensures a perfect streusel.
Suggested Side Dishes
Alternative Ingredients
gluten-free all-purpose flour - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative.
baking powder - Substitute with ¼ teaspoon baking soda + ½ teaspoon cream of tartar: This combination mimics the leavening effect of baking powder.
baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate can be used in the same quantity and is a good alternative for those avoiding sodium.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
brown sugar - Substitute with maple syrup: Maple syrup adds a rich flavor and moisture, though you may need to reduce other liquids slightly.
unsweetened applesauce - Substitute with mashed bananas: Mashed bananas add natural sweetness and moisture, similar to applesauce.
dairy or non-dairy milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and is suitable for those avoiding dairy.
large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 2.5 tablespoon water per egg. This is a good vegan alternative that helps bind ingredients.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.
diced strawberries - Substitute with diced raspberries: Raspberries offer a similar tartness and texture, making them a good alternative.
diced rhubarb - Substitute with diced cranberries: Cranberries provide a similar tartness and can be used in the same quantity.
gluten-free all-purpose flour - Substitute with oat flour: Oat flour is naturally gluten-free and adds a mild, sweet flavor.
brown sugar - Substitute with date sugar: Date sugar is less processed and adds a rich, caramel-like sweetness.
cubed cold butter - Substitute with coconut oil: Coconut oil can be used in the same quantity and provides a similar fat content, though it will add a slight coconut flavor.
Other Alternative Recipes Similar to This One
How to Store or Freeze These Muffins
- Allow the muffins to cool completely on a wire rack before storing to prevent condensation and sogginess.
- Store the muffins in an airtight container at room temperature for up to 2 days. If you prefer, you can also refrigerate them to extend their freshness for up to a week.
- To freeze, individually wrap each muffin in plastic wrap or aluminum foil to protect them from freezer burn.
- Place the wrapped muffins in a large, resealable freezer bag or an airtight container. Label with the date to keep track of their freshness.
- When ready to enjoy, thaw the muffins at room temperature for a few hours or overnight in the refrigerator.
- For a freshly-baked taste, reheat the muffins in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
- Alternatively, you can microwave the muffins on a microwave-safe plate for 20-30 seconds, but be cautious not to overheat, as this can make them rubbery.
- If you notice any signs of mold or an off smell, discard the muffins immediately to ensure food safety.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and cover them loosely with aluminum foil. Heat for about 10-15 minutes until they are warmed through. This method helps maintain the streusel topping's crispiness.
Microwave Method: Place a muffin on a microwave-safe plate. Heat on medium power for 20-30 seconds. If the muffin isn't warm enough, continue heating in 10-second intervals. Be cautious not to overheat, as this can make the streusel topping soggy.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the muffins directly on the rack or on a baking sheet. Heat for about 5-10 minutes until warmed through. This method is great for preserving the streusel topping's texture.
Steam Method: If you prefer a softer muffin, place it in a steamer basket over simmering water for about 5 minutes. This method will make the muffin moist but may soften the streusel topping.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the muffins in the air fryer basket and heat for 3-5 minutes. This method can quickly reheat the muffins while keeping the streusel topping crispy.
Best Tools for This Recipe
Oven: Used to bake the muffins at the specified temperature of 375°F (190°C).
Muffin tin: Holds the muffin batter in individual portions for baking.
Paper liners: Placed in the muffin tin to prevent the muffins from sticking and for easy removal.
Large bowl: Used to mix the dry ingredients together.
Whisk: Helps to evenly combine the dry ingredients.
Medium bowl: Used to mix the wet ingredients together.
Mixing spoon: Used to stir the wet and dry ingredients together until just combined.
Measuring cups: Used to measure out the flour, sugars, applesauce, and milk accurately.
Measuring spoons: Used to measure out the baking powder, baking soda, salt, and vanilla extract.
Knife: Used to dice the strawberries and rhubarb.
Cutting board: Provides a safe surface for dicing the strawberries and rhubarb.
Small bowl: Used to prepare the streusel topping.
Pastry cutter: Used to cut the cold butter into the flour and brown sugar for the streusel topping.
Toothpick: Used to check if the muffins are done by inserting it into the center of a muffin.
Wire rack: Used to cool the muffins completely after baking.
How to Save Time on Making These Muffins
Prepare ingredients in advance: Measure and dice strawberries and rhubarb the night before to save time.
Use pre-made streusel: Buy a pre-made streusel topping to skip the step of making it from scratch.
One-bowl method: Mix all wet ingredients in one bowl and dry ingredients in another, then combine to reduce cleanup time.
Room temperature eggs: Place eggs in warm water for a few minutes to quickly bring them to room temperature.
Preheat oven early: Start preheating the oven before you begin mixing ingredients to ensure it's ready when you are.
Gluten-Free Strawberry Rhubarb Streusel Muffins
Ingredients
Muffins
- 1.5 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup unsweetened applesauce
- 0.5 cup milk dairy or non-dairy
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup strawberries diced
- 1 cup rhubarb diced
Streusel Topping
- 0.5 cup gluten-free all-purpose flour
- 0.25 cup brown sugar
- 0.25 cup cold butter cubed
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, mix the granulated sugar, brown sugar, applesauce, milk, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced strawberries and rhubarb.
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- For the streusel topping, combine the gluten-free flour and brown sugar in a small bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the muffin batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
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Suggested Appetizers and Main Courses
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