Deli-style Gluten-Free Rhubarb Granola Muffins

I love the produce our garden generates and its earliest treat is rhubarb.  It is so versatile and I make lots of recipes using rhubarb.  Today, a treat for my gluten-free diet followers — a new recipe for deli-style gluten-free Rhubarb Granola Muffins.

Deli-style Gluten-free Rhubarb Granola Muffins
Deli-style Gluten-free Rhubarb Granola Muffins

There are many recipes for rhubarb muffins but many of them call for chopped rhubarb.  Rhubarb has a lot of water content and cooks fast when used in chopped form in baking goods. This extra water content can cause some baked goods to turn out soggy, particularly in the areas where the rhubarb chunks land.  To combat this problem, for this recipe, I cook the rhubarb then mash, or purée, it with a hand-held immersion blender. I then use the mashed/puréed rhubarb as part of the liquid content in the muffin batter.  So, I still get rhubarb muffins but without the wet soggy spots.

When I make muffins, I like them to be deli- or café-style which is to say I’m looking for muffins that are a reasonable size, are hearty,  have a lovely texture with a coarse crumb (not cake-like), and are filled with flavour.

Deli-style Gluten-free Rhubarb Granola Muffins
Deli-style Gluten-free Rhubarb Granola Muffins

Muffins are, for lack of a better way of putting it, little individual quick breads. We all know that, appearance-wise, the perfect muffin should bear a slightly domed top that has a bit of firmness to it.  There are a combination of factors that will contribute to that desired result — the right amount of leavening, the consistency of the batter, and the oven temperature.

Deli-style Gluten-free Rhubarb Granola Muffins
Deli-style Gluten-free Rhubarb Granola Muffins

Rhubarb is, by nature, tart.  However, it is important not to over-do the sugar content in the muffins because too much sugar will create a cake-like texture and the moist, open tender crumb, which is a hallmark feature of muffins, will be lost and you will end up with a product that more closely resembles a cupcake. A batter that is too runny will pose the risk of muffins that will rise to form stiff mountain peaks.  Adding some Greek yogurt to the batter is one way to thicken it up and reduce this risk.  Of course, the addition of the right proportions of leavening (baking powder and baking soda) are key.  Having the muffins go into a really hot oven to start them baking is also key to getting a lovely gentle dome on the muffin tops. Using the high temperature allows the outside of the muffin to quickly set while still allowing the inside to continue to rise.

Since I have been developing gluten-free muffins, one thing I have discovered is that I end up with better quality, deli-style muffins when I use a blend of gluten-free flours versus, say, one all-purpose flour or only the one-to-one gluten free flour.  Each gluten-free flour has its own unique qualities and properties and the right blend will provide structure, texture, and flavour to the muffins. The addition of granola to these muffins adds texture, flavour, and bulk to the muffins, making them more hearty and filling.

Deli-style Gluten-free Rhubarb Granola Muffins
Deli-style Gluten-free Rhubarb Granola Muffins

[Printable recipe follows at end of posting]

Gluten Free Rhubarb Granola Muffins

Ingredients:

3½ oz rhubarb, chopped into ½ inch pieces
1½ tbsp orange juice

1 cup one-to-one gluten-free flour
2 tbsp potato starch
¼ cup gluten-free oat flour
¼ cup almond flour
¼ cup coconut flour
¾ tsp zanthan gum
¼ cup gluten-free quick oats
5½ tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tbsp ground chia seeds
1¾ tsp cinnamon
¼ tsp cloves
½ tsp nutmeg
1/8 tsp ginger
¼ tsp allspice
2 tsp finely grated orange rind
2/3 cup granola

2/3 cup light brown sugar, lightly packed
2 extra-large eggs, room temperature, lightly beaten
¼ cup coconut oil, melted and cooled
1½ tsp vanilla
1½ tbsp orange juice
½ cup whole milk
2 tbsp pure maple syrup
1/3 cup cooled rhubarb purée
2 tbsp Greek style coconut yogurt or sour cream
1½ tsp rose water (optional)

Method:

In small sauce pan, combine the rhubarb and orange juice.  Cook over medium-low heat until rhubarb is softened.  Cool slightly then, using the back of a large spoon, mash up the rhubarb or, alternatively, use a handheld immersion blender to purée the rhubarb.  Set aside to cool completely.

Preheat oven to 450°F.

Prepare 12 muffin cups (each ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.

Combine flours, zanthan gum, quick oats, baking powder, soda, salt, ground chia seeds, spices, and grated orange rind together in a large bowl.  Whisk ingredients well to combine. Stir in granola. Make a well in the center of the dry ingredients. Set aside.

In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, coconut oil, vanilla, orange juice, milk, maple syrup, Greek yogurt or sour cream, and rose water (if using). Whisk ingredients well. Stir in cooled rhubarb purée.

Pour wet ingredients into well in dry ingredients.  With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix.

Spoon batter into prepared muffin cups, filling almost to the rim of each cup.  Transfer to pre-heated oven and immediately reduce oven temperature to 400°F.  Bake for 20-22 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean.  Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pans for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely. Muffins freeze well.

Yield: 12 muffins

Deli-style Gluten-Free Rhubarb Granola Muffins

Tangy rhubarb purée joins granola, spices, orange juice, and Greek yogurt to make these deli-style gluten-free Rhubarb Granola Muffins

Course Snack
Cuisine American
Servings 12
Author My Island Bistro Kitchen

Ingredients

  • oz rhubarb, chopped into ½ inch pieces
  • tbsp orange juice
  • 1 cup one-to-one gluten-free flour
  • 2 tbsp potato starch
  • ¼ cup gluten-free oat flour
  • ¼ cup almond flour
  • ¼ cup coconut flour
  • ¾ tsp zanthan gum
  • ¼ cup gluten-free quick oats
  • tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • tbsp ground chia seeds
  • tsp cinnamon
  • ¼ tsp cloves
  • ½ tsp nutmeg
  • 1/8 tsp ginger
  • ¼ tsp allspice
  • 2 tsp finely grated orange rind
  • 2/3 cup granola (recipe link below)
  • 2/3 cup light brown sugar, lightly packed
  • 2 extra-large eggs, room temperature, lightly beaten
  • ¼ cup coconut oil, melted and cooled
  • tsp vanilla
  • tbsp orange juice
  • ½ cup whole milk
  • 2 tbsp pure maple syrup
  • 1/3 cup cooled rhubarb purée
  • 2 tbsp Greek style coconut yogurt or sour cream
  • tsp rose water optional

Instructions

  1. In small sauce pan, combine the rhubarb and orange juice. Cook over medium-low heat until rhubarb is softened. Cool slightly then, using the back of a large spoon, mash up the rhubarb or, alternatively, use a handheld immersion blender to purée the rhubarb. Set aside to cool completely.
  2. Preheat oven to 450°F.
  3. Prepare 12 muffin cups (each ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
  4. Combine flours, zanthan gum, quick oats, baking powder, soda, salt, ground chia seeds, spices, and grated orange rind together in a large bowl. Whisk ingredients well to combine. Stir in granola. Make a well in the center of the dry ingredients. Set aside.
  5. In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, coconut oil, vanilla, orange juice, milk, maple syrup, Greek yogurt or sour cream, and rose water (if using). Whisk ingredients well. Stir in cooled rhubarb purée.
  6. Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix.
  7. Spoon batter into prepared muffin cups, filling almost to the rim of each cup. Transfer to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for 20-22 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pans for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely. Muffins freeze well.

Recipe Notes

Link to granola recipe: http://myislandbistrokitchen.com/2016/03/08/the-bistros-great-nut-free-granola/

 

For other gluten-free muffin recipes from My Island Bistro Kitchen, click on the links below:

The Ultimate Gluten-free Zucchini Date Muffins
Gluten-Free Pumpkin-Mincemeat Muffins
Deli-Style Gluten-Free Beet Muffins
Gluten-Free Blueberry Muffins

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Deli-style Gluten-free Rhubarb Granola Muffins
Deli-style Gluten-free Rhubarb Granola Muffins