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.
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.
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.
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.
- Rhubarb: Choose stalks of rhubarb that are firm, not bendy. The rhubarb can be green or pink.
How to Make Rhubarb Muffins
- Whisk together the milk and lemon juice. In a measuring cup, whisk together the milk and lemon juice and set aside for 10 minutes.
- Prepare a muffin tin. Line a 12-cup muffin tin with muffin liners
- Whisk together the dry ingredients in a large bowl. In a large bowl, whisk together the flours, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the wet ingredients, then fold them into the dry mix and add the rhubarb. 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, divide up the batter, and let the batter rest while the oven heats. Preheat the oven to 375℉. Divide the batter evenly between the muffin cups. Let the batter rest while the oven heats.
- Bake the muffins. 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.
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.
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.
Gluten-Free Rhubarb Muffins
- 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
- 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.