Gluten Free Strawberry Rhubarb Muffins

Gluten Free Strawberry Rhubarb Muffins


The familiar combination of strawberries and rhubarb is delectable in a pie, but what about in a muffin? This gluten-free Strawberry Rhubarb muffin is a hit!

Rhubarb needs a mate — like a yin and a yang — to balance its tart flavor, and I bet my recipe for gluten free strawberry rhubarb muffins would work well with other “yangs” too: apples or raspberries, perhaps?

This incarnation utilized the strawberries I already had on hand, and I like that it is still the old familiar combination of strawberries and rhubarb, but in an unexpected and delicious muffin medium!

These moist little cakes have a sweet topper that reminds me of my Rhubarb Crisp, but they are definitely muffins – compact, easy to eat (several), and yummy for breakfast, tea or a snack!

So grab some rhubarb before it’s too late and give this Gluten Free Strawberry Rhubarb Muffin recipe a try. It’s the perfect taste of summer, in a muffin cup!


Gluten Free Strawberry Rhubarb Muffins

  • Author:
  • Yield: 16-18 muffins




Preheat oven to 375 F (static).

In a large bowl, beat together the butter and brown sugar until light. Add egg or egg substitute and vanilla, and mix until incorporated. Whisk together the dry ingredients and stir in, alternating with milk until fully mixed. Stir in chopped fruit. Scoop to fill muffin cups 2/3-3/4 full; the batter will be thick.

In a small bowl, stir together the pecans, brown sugar, oats and cinnamon. Cut in the cold butter using a pastry cutter or two butter knives – when mixed, it will resemble a coarse meal.  Sprinkle on top of the muffins or mini-loaves.

Bake muffins for 20-25 minutes, mini-loaves for 25-30 minutes, or until a toothpick inserted into the centers comes out clean.

Remove to cool on wire rack before serving or cutting.

Yield: 16-18 muffins

I hope you love this recipe as much as we do!

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Gluten Free Strawberry Rhubarb Muffins by gfJules

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15 thoughts on “Gluten Free Strawberry Rhubarb Muffins

  1. Just made these, they are amazing!! Just wondering if you have the nutritional value for these? A friend is on slimming world and I’d like to work out the syn value per muffin, thanks!

  2. I have just recently started the Gluten Free lifestyle as my husband’s Doctor recommended that he go gluten free. I made these muffins today and my daughter and my grandchildren loved them and so did my husband . You would never know they were gluten free. Thank you for sharing.


    • That’s wonderful to hear, JoAnn! And how sweet for you to switch your baking to GF for your hubby – so happy that you have the flour and recipes you need to do it seamlessly so everyone in the family can still eat together!

    • Hi Lori – thanks for pointing that out! I’ve fixed the ingredient listing now. It’s really all about how sweet you like your topping; usually 1-2 Tbs. is a good amount. Enjoy!

  3. My husband is absolutely goofy for strawberry and rhubarb. And I’m gluten intolerant, so these sound PERFECT! Strawberries? Check. Rhubarb? Check. So Delicious Coconut Milk? Uh oh, almost out! I need to run to the store and get more now! Gonna need some pecans, too! YUM! Can’t wait to make these!

    • Fantastic Brittany! You’re going to love them, and so glad you already have the rhubarb! It’s almost past time for it where I live! Grab some more if you can find it!!! : )