Strawberry Rhubarb Muffins with Cinnamon Crumble

Thanks Karen at Healthy Gluten-Free Family for this recipe, adapted from one that’s been in her family for years. Karen did a great presentation/demo at our Connecticut expo, and we hope she’ll come back to do more! Meantime, be sure to follow her on Instagram at @healthygffamily and on Facebook at Healthy Gluten-Free Family.

Muffin Ingredients:

1/2 cup butter, softened (dairy free works too – I used Earth Balance)
1 egg
1 3/4 cups plus 1 Tablespoon brown sugar, packed
1 1/2 teaspoons vanilla extract
2 cups GF flour (I used GF Jules All Purpose)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sour milk (add one tablespoon apple cider vinegar to a liquid measuring cup and then fill to the 1 cup line with dairy or dairy-free milk. Wait 10 minutes.)
1 1/2 cups raw rhubarb, cut into 1/4″ and 1/2″ pieces
1/2 cup fresh strawberries cut into 1/4″ and 1/2″ pieces

Cinnamon Sugar Crumble Ingredients:

1/4 cup sugar
1 teaspoon cinnamon
1/2 cup finely chopped walnuts

Directions:

1. Preheat oven to 350 degrees and line muffin tins with paper liners
2. Cream butter and brown sugar with an electric mixer or by hand in a medium bowl.
3. Add eggs & vanilla and beat again.
4. Sift together the flour, salt, baking powder and baking soda.
5. Add flour mixture alternately with the sour milk until well blended.
6. Stir in rhubarb and strawberry.
7. Distribute evenly into muffin tins, ensuring that all sides of each tin is covered.
8. Top with the cinnamon sugar crumble.
9. Bake for 35 minutes, checking at 30 minutes. If the crumble is done, cover the muffins with foil for the remaining few minutes.