Gluten-Free Strawberry Rhubarb Streusel Muffins
Delicious gluten-free muffins with a sweet and tangy strawberry rhubarb filling, topped with a crunchy streusel.
Print Recipe
Pin This
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
Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 15g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg
Keywords
Tried this recipe?Let us know how it was!