These gluten-free rhubarb muffins are made with almond flour and sweetened with coconut sugar. They have a sweet, crunchy streusel topping and a creamy vanilla glaze. Make ahead and freeze for morning coffee time, afternoon snacks or packed lunches!
I wanted to call these muffins Rhubarb Crunch Muffins, but I changed my mind at the last minute. But that's what these gluten-free rhubarb muffins are!
I adapted my recipe for Apple Muffins with Cinnamon Apple Streusel to make these tender almond flour rhubarb muffins, filled with bits of tart rhubarb in every bite. They're topped with a sweet, crunchy streusel topping!
❤️ Why you'll love this recipe
- These muffins are sweet, but definitely not too sweet. They have the most delicious cinnamon streusel topping!
- This recipe is a great way to use rhubarb from your garden or your farmer's market.
- They're gluten-free, but you'd never guess!
- If you're looking for a rhubarb muffin recipe without buttermilk or sour cream, this is it!
- This recipe is easy to keep dairy-free. Simply use coconut oil instead of butter, as suggested.
- You can make a batch and freeze them for coffee breaks, afternoon snacks or lunches.
You'll find a complete list of ingredients in the recipe card below. Here are a few special notes about some of them.
flour: this gluten-free rhubarb muffin recipe uses a combination of almond flour and tapioca flour. This combo makes a good structure for muffins and results in a muffin with a tender crumb.
melted butter or coconut oil: either one will work fine in this recipe. Use coconut oil to keep this recipe dairy-free.
sweetener: I like using coconut sugar in this recipe as it gives the muffins a nice almost caramel-flavoured crunch, but you can use brown sugar or you can keep them sugar-free by using golden monkfruit sweetener with erythritol.
orange zest: use a microplane for easy zesting. Don't leave out this ingredient! Hints of orange add another delicious layer of flavour to these muffins.
rhubarb: dice it finely for best results
pecans: nuts add that crunch factor in the streusel topping! Sub chopped walnuts or almonds if you'd prefer.
Here's an overview of how to make these rhubarb muffins. Complete instructions are in the recipe card below.
In a small bowl, mix the streusel ingredients together, then set aside.
Combine the wet ingredients in a medium bowl, and the dry ingredients in a large bowl.
Make a well in the center of the dry ingredients and add the wet ingredients. Stir until combined and no areas of flour remain.
Gently stir in the diced rhubarb. The batter will be thick, and you'll think it's too thick and will be tempted to add more liquid, but don't! The muffins will turn out perfectly.
Divide the batter evenly among the muffin cups, filling them about half full. You need to leave room for the crunchy crumble topping. A medium cookie scoop will be your best friend here.
Sprinkle the cinnamon streusel topping over the muffin batter, gently pressing it in so that it sticks a little.
Bake for 19 - 22 minutes or until a toothpick inserted comes out clean. If you like, you can add a vanilla glaze once the muffins have cooled completely.
👍🏼 Helpful Tips
Make sure the eggs are at room temperature before you start, otherwise the melted butter or coconut oil will harden it's combined with the eggs. If you've forgotten to take them out of the fridge (and who hasn't?) let them sit in a bowl of warm water for about ten minutes.
Dice the rhubarb finely, so you'll get more tiny tart bits in each bite! If the stalks are large, slice them in ¼ inch slices, and then again in half through the center. If the chunks of rhubarb are too big, the muffins might fall apart.
Check for doneness after baking for 19 minutes, however, they may take a minute or two longer. Let them sit in the muffin tin for 5 minutes or so before removing them to a wire rack to cool.
Yes. Thaw it first and drain any excess liquid or the muffins will be too moist.
These rhubarb crunch muffins are delicious as is, but you could easily transform them into strawberry-rhubarb muffins! Replace ½ cup of the rhubarb with ½ cup of finely diced fresh strawberries.
To glaze or not to glaze? The vanilla glaze is made with cream, powdered sugar and, of course, vanilla, so if you're cutting back on sugar or avoiding dairy, you may want to skip the glaze. These muffins are delicious both with or without the vanilla glaze.
🥶 Storage and Freezing Instructions
These rhubarb streusel muffins are quite moist. They will stay fresh in a container at room temperature for 2 days. For longer storage, you may want to refrigerate or freeze them. Freeze in a covered container, lined with a sheet of paper towel both underneath and on top of the muffins for up to 3 months.
For more information about the best way to store muffins, see this article from the Kitchn, The Best Way to Store Muffins and Quick Breads.
🗒 More gluten-free muffin recipes
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Rhubarb Streusel Muffins (Gluten Free)
- 2 cups almond flour, finely ground
- ½ cup tapioca starch
- 1 tbsp ground cinnamon
- ½ tsp sea salt
- 2 tsp baking powder
- 1 tbsp orange zest, finely grated
- ¼ cup butter or coconut oil, melted
- ½ cup granulated sweetener, Golden Monkfruit, coconut sugar, or brown sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1 ½ cups rhubarb, finely diced
Cinnamon Streusel Topping
- ¼ cup almond flour
- 1 tsp ground cinnamon
- ½ cup pecans, finely chopped
- 1 pinch sea salt
- 2 tbsp granulated sweetener, Golden Monkfruit, coconut sugar, or brown sugar
- 1 tbsp + 1 tsp maple syrup
Vanilla Glaze (0ptional)
- ½ cup confectioner's sugar or powdered Monkfruit or Swerve
- 1 ½ tbsp heavy cream, milk or plant-based milk
- ½ tsp pure vanilla extract
- In a small bowl, combine all streusel topping ingredients. Set aside.
- Heat oven to 350°F.
- Line muffin tins with paper or silicone liners.
- In a medium bowl, combine melted butter (or coconut oil), sweetener, eggs and vanilla.
- In a large bowl, combine almond flour, tapioca flour, cinnamon, salt, baking powder and orange zest.
- Add the wet ingredients to the dry ingredients, then gently stir in the diced rhubarb.
- The batter will be thick. Divide the batter evenly between the muffin cups.
- Top each with 2- 3 teaspoons of streusel mixture, pressing it gently into the batter.
- Bake for 19-22 minutes or until toothpick comes out clean.
- Cool completely before glazing with optional Vanilla Glaze.
- Combine powdered sweetener with vanilla and cream, one teaspoon at a time until you've achieved desired consistency. The glaze should be just runny enough to spread.