Strawberry Rhubarb Muffins – Gluten Free

This simple muffin recipe offers another option to use some seasonal ingredients in a delicious way.  Strawberry Rhubarb Muffins are a perfect moist, flavourful snack or breakfast choice.

These gluten free muffins are made using Strawberry Rhubarb Sauce.  I make up a batch or two of this sauce each season to have on hand to eat on its own or to complement other recipes.

These muffins are the perfect texture and you would never know that they are gluten free.

If you are not eating your breakfast or snack on the run you could add more Strawberry Rhubarb Sauce to your muffin just before devouring.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Strawberry Rhubarb Muffins I dumped some granulated sugar and margarine into a large mixing bowl and creamed them together using an electric hand mixer.

Then I added in two large eggs and some vanilla extract and used the hand mixer to beat them until light and creamy.

Once the ingredients were well blended I added some plain yogurt (I used diary free) and some Strawberry Rhubarb Sauce.

I used the electric hand mixer again and just beat these ingredients in quickly.

Next I added the dry ingredients to the mixing bowl.  I measured in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, baking soda, baking powder and salt.

I used a large spatula to mix in the dry ingredients just until blended.

Then I sprayed a muffin pan with some cooking spray.

Next I filled the muffin cups half full with the prepared batter.

I then placed about a teaspoon of Strawberry Rhubarb Sauce onto the batter in each muffin cup.

The remaining batter was then used to top up all the muffin cups.

An optional step is to sprinkle a little bit of brown sugar on top of each one before placing the pan in the oven.

I baked the Strawberry Rhubarb muffins in a preheated 400F oven for 10 minutes.

Then I reduced the oven temperature to 350F  and continued baking for another 10 – 15 minutes or until a toothpick inserted in the center came out clean.

I allowed the muffins to cool in the pan for about 10 minutes before flipping them on their sides to finish cooling.

Strawberry Rhubarb Muffins are the perfect addition to your muffin rotation when rhubarb and strawberries are plentiful.

I do not store these muffins in an air tight container since they are moist.  If they last more than a couple of days in our house, which is rare, then I will tighten the lid on them.

You will love these nice, light muffins plain or have some more Strawberry Rhubarb Sauce nearby to top them off with!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Muffin Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Strawberry Rhubarb Muffins:

  • 3/4 cup granulated sugar
  • 1/2 cup margarine
  • 2 eggs, large
  • 1 tsp vanilla extract
  • 2/3 cup Strawberry Rhubarb Sauce
  • 1/3 cup yogurt (I used dairy free)
  • 1 3/4 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 tbsp Strawberry Rhubarb Sauce
  • Optional:
  • sprinkles of brown sugar for topping before baking

How to Make Strawberry Rhubarb Muffins:

  1. Preheat oven to 400F and grease muffin pans.
  2. Cream together the granulated sugar and margarine using an electric hand mixer.
  3. Add in the eggs and vanilla. Beat again with electric hand mixer until light and fluffy.
  4. Quickly beat in the Strawberry Rhubarb Sauce and yogurt.
  5. Stir in the Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, baking soda, baking powder and salt just until combined.
  6. Scoop into prepared muffin pans filling halfway.
  7. Add 1 tsp of Strawberry Rhubarb Sauce to each muffin cup on top of the batter.
  8. Finish filling the muffin cups with the remaining batter.
  9. Sprinkle top of each muffin with brown sugar if using.
  10. Place in preheated 400F oven for about 10 minutes and then reduce heat to 350F.
  11. Continue baking for another 10 to 15 minutes or until a toothpick inserted in the center comes out clean.
  12. Remove from oven and allow to cool in pan for a few minutes.
  13. Turn on sides or turn out onto cooling rack to finish cooling.
  14. Serve and enjoy!
Yield: 15

Strawberry Rhubarb Muffins - Gluten Free

This simple muffin recipe offers another option to use some seasonal ingredients in a delicious way.  Strawberry Rhubarb Muffins are a perfect moist, flavourful snack or breakfast choice.

This simple muffin recipe offers another option to use some seasonal ingredients in a delicious way.  Strawberry Rhubarb Muffins are a perfect moist, flavourful snack or breakfast choice.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 3/4 cup granulated sugar
  • 1/2 cup margarine
  • 2 eggs, large
  • 1 tsp vanilla extract
  • 2/3 cup Strawberry Rhubarb Sauce
  • 1/3 cup yogurt (I used dairy free)
  • 1 3/4 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 tbsp Strawberry Rhubarb Sauce
  • Optional:
  • pinch of brown sugar on top of each muffin before baking

Instructions

    1. Preheat oven to 400F and grease muffin pans.
    2. Cream together the granulated sugar and margarine using an electric hand mixer.
    3. Add in the eggs and vanilla. Beat again with electric hand mixer until light and fluffy.
    4. Quickly beat in the Strawberry Rhubarb Sauce and yogurt.
    5. Stir in the Bob's Red Mill Gluten Free 1 to 1 Baking Flour, baking soda, baking powder and salt just until combined.
    6. Scoop into prepared muffin pans filling halfway.
    7. Add 1 tsp of Strawberry Rhubarb Sauce to each muffin cup on top of the batter.
    8. Finish filling the muffin cups with the remaining batter.
    9. Sprinkle brown sugar on top of each muffin if using.
    10. Place in preheated 400F oven for about 10 minutes and then reduce heat to 350F.
    11. Continue baking for another 10 to 15 minutes or until a toothpick inserted in the center comes out clean.
    12. Remove from oven and allow to cool in pan for a few minutes.
    13. Turn on sides or turn out onto cooling rack to finish cooling.
    14. Serve and enjoy!

Notes

*Since these muffins are moist I do not store them in an air tight container. If they last longer than a couple days then I fit the lid on fully.

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