Easy Rhubarb Muffins

These super easy gluten-free rhubarb muffins are the perfect summer breakfast meal, perfect for a Sunday brunch or a quick on-the-go breakfast! They come together quickly, are kid-friendly, healthy, and delicious!

For years, every time I spotted rhubarb in the store or at the farmers market, it would elicit unpleasant memories from my childhood. My aversion to rhubarb was replaced with intrigue when a friend served me a delicious rhubarb recipe that I actually enjoyed. I quickly realized I needed to reconsider my distaste for this simple vegetable.

If you are perplexed or wary of rhubarb, I have created this simple recipe with you in mind. The small dice of the rhubarb decreases the need for extra sugar and also spreads the tart rhubarb flavor throughout the batter so it’s not too overwhelming. I have been serving this muffin recipe to my family for over a year and they love it so much we actually decided to start growing our own rhubarb. I am happy to know that my kids’ childhood memories of rhubarb will be the polar opposite of mine.

Gone are the days of dry and tasteless gluten-free baked goods. The secret ingredient is sour cream. It adds just the right amount of richness and a nice tender crumb to these mildly sweet muffins. Pair that with the tartness of the rhubarb and your taste buds will be singing.

Easy Rhubarb Muffins

Rhubarb is to spring what zucchini is to summer, overabundant and under appreciated. Frugal shoppers will want to check out Ruth’s post Fresh Produce 101 for tips. Buy it in bulk in the spring at your local market and freeze to use in recipes year-round. Once you try this recipe, you will want to have rhubarb on hand all year long so you can make it whenever the craving strikes.

Here is what you need:

Step 1: Preheat your oven to 400F. In a large bowl, whisk together the sour cream, applesauce, melted coconut oil, vanilla extract, and eggs until smooth.

Step 2: Next, add in the flour, sugar, baking powder, baking soda, cinnamon, and salt. Mix the batter until just combined.

Step 3: Then, gently stir in the diced rhubarb.

Step 4: Divide the batter among the 18 muffin cups using a cookie dough scoop. Due to the thickness of the batter, you may need to settle the batter into the cups with the back of the scoop.

Step 5: In a small dish, mix your topping ingredients and sprinkle ¼ tsp of the cinnamon sugar mixture on top of each muffin. Bake the muffins at 400 for 20-22 minutes or until they are golden brown and a toothpick inserted comes out clean. Let them cool in the pan for 10 minutes then remove from muffin tin and place on cooling rack. Muffins should be stored in an air-tight container or frozen for later consumption.

Recipe Notes: I have used my own gluten-free flour blend, Bob’s Red Mill 1-1 Gluten-Free Baking Flour, and whole wheat pastry flour when baking these muffins and each time they turned out well!

Other yummy recipes:

• 5 Ingredient Pumpkin Muffins
• Pumpkin Coconut Cream Cheese Muffins
• Pumpkin Coconut Chocolate Chip Cream Cheese Muffins

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