Gluten-Free Rhubarb Muffins with Almond Flour Streusel
25 mins prep25 mins cook
Moist and tender muffins bursting with chopped fresh or frozen rhubarb and topped with buttery brown sugar cinnamon streusel.
0 servings
What you need
Instructions
Streusel 1 Make the streusel by combining the almond flour, sorghum flour, tapioca flour, brown sugar, salt, cinnamon, and nutmeg in a medium bowl. Stir in the melted butter until the mixture forms moist clumps. Muffins 8 Prepare the rhubarb by removing the leaves fully and cutting them into a 1/2-inch dice. I like to cut the stalks in half lengthwise, then crosswise 1/2-inch thick. 3 In a large bowl, whisk together the sugar and eggs. Whisk in the oil, then the sour cream and vanilla. Sift in the dry ingredients, stir until almost combined, then fold in the rhubarb. 4 Divide between 12 standard muffin tins lined with paper liners; the batter will come to the top. Cover with streusel, pressing it in slightly. 5 Refrigerate while you preheat the oven to 375ºF, about 20 minutes – this will make the muffins dome nicely. 7 Bake in the upper third of the oven until the tops are golden and a toothpick comes out with a few moist crumbs, 25-35 minutes. 6 Enjoy warm or at room temperature. Storage 10 The muffins will keep at room temperature for up to 1 day or refrigerated for up to 7 days. I like to "refresh" the muffins in the toaster oven to soften them and crisp up the streusel.View original recipe