Rhubarb Streusel Muffins (Gluten Free)

I wanted to call these muffins Rhubarb Crunch Muffins, but I changed my mind at the last minute. But that's what these gluten-free rhubarb muffins are!

I adapted my recipe for Apple Muffins with Cinnamon Apple Streusel to make these tender almond flour rhubarb muffins, filled with bits of tart rhubarb in every bite. They're topped with a sweet, crunchy streusel topping!

🛒 Ingredients

You'll find a complete list of ingredients in the recipe card below. Here are a few special notes about some of them.

flour: this gluten-free rhubarb muffin recipe uses a combination of almond flour and tapioca flour. This combo makes a good structure for muffins and results in a muffin with a tender crumb.

melted butter or coconut oil: either one will work fine in this recipe. Use coconut oil to keep this recipe dairy-free.

sweetener: I like using coconut sugar in this recipe as it gives the muffins a nice almost caramel-flavoured crunch, but you can use brown sugar or you can keep them sugar-free by using golden monkfruit sweetener with erythritol.

orange zest: use a microplane for easy zesting. Don't leave out this ingredient! Hints of orange add another delicious layer of flavour to these muffins.

rhubarb: dice it finely for best results

pecans: nuts add that crunch factor in the streusel topping! Sub chopped walnuts or almonds if you'd prefer.

🔪 Easy instructions to make almond flour rhubarb muffins

Here's an overview of how to make these rhubarb muffins. Complete instructions are in the recipe card below.

In a small bowl, mix the streusel ingredients together, then set aside.

Combine the wet ingredients in a medium bowl, and the dry ingredients in a large bowl.

Make a well in the center of the dry ingredients and add the wet ingredients. Stir until combined and no areas of flour remain.

Gently stir in the diced rhubarb. The batter will be thick, and you'll think it's too thick and will be tempted to add more liquid, but don't! The muffins will turn out perfectly.

Divide the batter evenly among the muffin cups, filling them about half full. You need to leave room for the crunchy crumble topping. A medium cookie scoop will be your best friend here.

Sprinkle the cinnamon streusel topping over the muffin batter, gently pressing it in so that it sticks a little.

Bake for 19 - 22 minutes or until a toothpick inserted comes out clean. If you like, you can add a vanilla glaze once the muffins have cooled completely.

👍🏼 Helpful Tips

Make sure the eggs are at room temperature before you start, otherwise the melted butter or coconut oil will harden it's combined with the eggs. If you've forgotten to take them out of the fridge (and who hasn't?) let them sit in a bowl of warm water for about ten minutes.

Dice the rhubarb finely, so you'll get more tiny tart bits in each bite! If the stalks are large, slice them in ¼ inch slices, and then again in half through the center. If the chunks of rhubarb are too big, the muffins might fall apart.

Check for doneness after baking for 19 minutes, however, they may take a minute or two longer. Let them sit in the muffin tin for 5 minutes or so before removing them to a wire rack to cool.