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    Home » Recipes » Breakfast

    Gluten-Free Rhubarb Muffins

    Modified: Aug 22, 2023 · Published: Jul 14, 2023 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    Tender and wholesome Gluten-Free Rhubarb Muffins are so easy to make and make great use of seasonal rhubarb. Enjoy these on late spring into summer mornings for a special treat.

    Close up of rhubarb muffins.

    Easy Gluten-Free Rhubarb Muffins Recipe

    Deliciously tender and moist gluten-free rhubarb muffins are another wonderful way to use rhubarb. A simple homemade gluten-free flour blend creates a gorgeous crumb you'd never guess is gluten-free. If you are looking for a new recipe to make for summer mornings, this one's a keeper.

    These muffins are inspired by a recipe in Sarah Keiffer's new cookbook, and it's a winner of a recipe. You won't have to worry about dry crumbly muffins when you bake this recipe - in fact, these rhubarb muffins are the complete opposite. Buttermilk, homemade or store-bought, plus Greek yogurt, melted butter, and coconut oil keep these nice and soft without a hint of stodginess. Sarah's recipe calls for blueberries but I folded in some lovely chunks of tart rhubarb instead, to make the most of the fleeting season.

    Want more rhubarb? Try my (gluten-free) Strawberry-Rhubarb Bars, Rhubarb Upside Down Cake, Rhubarb Cream Cake, or Rhubarb Cocktail recipes.

    Gluten-free rhubarb muffins on a plate.

    Why You'll Love These Rhubarb Muffins

    Muffins are always a good idea, and it's even better when they are gluten-free! Here's why you'll love these gluten-free rhubarb muffins:

    • Naturally gluten-free. Four gluten-free flours in perfect ratio form the base of these muffins. All of the other ingredients are naturally gluten-free as well.
    • Wholesome ingredients. No xanthan gum or other gums are needed to make these muffins (just like every other recipe on my site). There's plenty of whole grain oat flour and other simple ingredients like eggs and milk - nothing weird!
    • Delicious crumb. This crumb is the crumb you are going for in any sort of baked good: tender, slightly springy, and perfectly balanced. I doubt you can tell these are gluten-free!
    • Lots of rhubarb. As mentioned, I'm a big fan of rhubarb. These cozy muffins have just enough of this beautifully tart vegetable to make them interesting.
    Close up of rhubarb muffin.

    What You'll Need for Gluten-Free Rhubarb Muffins

    Make sure to check the recipe card for the full ingredient amounts and instructions.

    • Milk: Use to form homemade buttermilk. You can also substitute buttermilk for the milk and lemon juice.
    • Lemon Juice: Stirred into the milk, it creates a homemade buttermilk.
    • Oat Flour: Whole grain gluten-free oat flour forms the gluten-free flour base.
    • Almond Flour: Gives structure and protein to the batter.
    • Sweet White Rice Flour: Sweet white rice flour helps bind the batter.
    • Tapioca Flour: To give lightness to the muffins.
    • Baking Powder: To help the muffins rise.
    • Baking Soda: Combines with the buttermilk to help the batter rise.
    • Sea Salt
    • Sugar: You can use brown sugar if you wish.
    • Butter: I use unsalted butter in this recipe.
    • Coconut Oil: You can use refined or unrefined coconut oil.
    • Greek Yogurt: I used whole-fat yogurt but you can use low-fat yogurt.
    • Eggs
    • Rhubarb: Choose stalks of rhubarb that are firm, not bendy. The rhubarb can be green or pink.

    Storage Options

    Store rhubarb muffins in an airtight container on the container for up to 2 days, and up to 4 days in the fridge.

    Tips for Success

    This is a simple recipe, but I do have a few tips to help it turn out perfectly!

    • Rest the batter. Oat flour, and gluten-free flours in general, benefit from a short rest after they've been incorporated into a batter. Let the batter, minus the egg white, while the oven heats so that the oat flour can absorb some of the liquid.
    • Use buttermilk. Yes, you can totally use a homemade buttermilk substitute! But in my opinion, real buttermilk tastes and performs the best. If you can, use buttermilk.
    • Swap in a different fruit. Technically rhubarb is a vegetable, so let's try doing a different produce item for the rhubarb - like, blueberries, raspberries, blackberries, etc.!
    • Make it dairy-free. To make these muffins dairy-free, use your favorite non-dairy milk and stir in 2 tablespoons of vinegar or lemon juice. Let the mixture stand for 10 minutes then use it in the recipe. Use non-dairy butter for the butter. Use non-dairy yogurt for the Greek yogurt.

    Substitution Options

    It's easy to make substitutions! Here's how:

    • Oat Flour - Substitute sorghum flour. More about gluten-free flours.
    • Almond Flour - Sub tiger nut flour or teff flour.
    • Sweet Rice Flour - Sub tapioca flour.
    • Tapioca Flour - Sub arrowroot.
    • For the Gluten-Free Flours: Sub a 1:1 all-purpose gluten-free flour mix.
    Close up of rhubarb muffin.
    Prevent your screen from going dark

    Gluten-Free Rhubarb Muffins

    Nicole Spiridakis
    Tender and wholesome Gluten-Free Rhubarb Muffins are so easy to make and make great use of seasonal rhubarb. Enjoy these on late spring into summer mornings for a special treat.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins
    Calories 170 kcal

    Ingredients
      

    • ¾ cup whole milk
    • 1 tablespoon fresh lemon juice
    • 1 ½ cups/180 grams oat flour
    • ½ cup/60 grams almond flour
    • ⅓ cup/50 grams sweet white rice flour
    • ⅓ cup/50 grams tapioca flour
    • 2 teaspoons baking powder
    • ¼ teaspoon baking soda
    • 1 teaspoon fine sea salt
    • 1 cup sugar
    • 5 tablespoons unsalted butter, melted
    • ⅓ cup coconut oil, melted
    • ¼ cup Greek yogurt
    • 2 large eggs
    • 1 ½ cups rhubarb, cut into ¼-inch pieces

    Instructions
     

    • In a measuring cup, whisk together the milk and lemon juice and set aside for 10 minutes.
    • Line a 12-cup muffin tin with muffin liners
    • In a large bowl, whisk together the flours, baking powder, baking soda, and salt.
    • In a medium bowl, whisk together the sugar, milk, melted butter, oil, yogurt, and eggs until completely combined. Pour into the dry ingredients and gently mix until combined. Fold in the rhubarb pieces until just incorporated.
    • Preheat the oven to 375℉. Divide the batter evenly between the muffin cups. Let the batter rest while the oven heats.
    • Place the muffin tin in the oven and bake for about 20 minutes, until a tester inserted in a muffin comes out clean. Let the muffins cool for 5 minutes in the tin and then place them on a wire rack to cool completely.

    Notes

    It's easy to make substitutions! Here's how:
    • Oat Flour - Substitute sorghum flour. More about gluten-free flours.
    • Almond Flour - Sub tiger nut flour or teff flour.
    • Sweet Rice Flour - Sub tapioca flour.
    • Tapioca Flour - Sub arrowroot.
    • For the Gluten-Free Flours: Sub a 1:1 all-purpose gluten-free flour mix.

    Nutrition

    Calories: 170kcalCarbohydrates: 20gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 46mgSodium: 344mgPotassium: 45mgFiber: 0.01gSugar: 18gVitamin A: 216IUVitamin C: 0.5mgCalcium: 81mgIron: 0.4mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

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    Comments

    1. Heidi Prahl says

      May 07, 2024 at 4:39 pm

      5 stars
      Eyes-roll-back-in-my-head GOOD! Great flavor, fluffy without being gummy. Nice delicate crispy crust on the golden brown top. Sprinkled with Wilton’s crystalized sugar chunks before baking. Muffin cups were overfilled but the muffins kept their shape, and mine needed an extra 5 minutes. Gluten Free and DELICIOUS. Thank you for my new favorite rhubarb recipe!

      Reply
      • Nicole Spiridakis says

        May 08, 2024 at 9:07 am

        Thank YOU - so thrilled you enjoyed!

        Reply
    5 from 2 votes (1 rating without comment)

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    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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