Category Archives: Muffins and Sweet Breads

Blueberry Quick Bread Recipe

Quick Tea Bread
Blueberry Quick Bread

This Blueberry Quick Bread is a wonderful treat when fresh local highbush blueberries are in season. The addition of either orange or lemon zest and juice makes this a very flavorful quick bread. So, according to your taste preference, you can make this a Blueberry-Orange or Blueberry-Lemon bread. Continue reading Blueberry Quick Bread Recipe

Irish Soda Bread Recipe

Soda Bread
Irish Soda Bread

Chances are you have heard of Irish Soda Bread. Perhaps you have even made it yourself. Irish Soda Bread is a quick bread leavened with baking soda (bicarbonate of soda) that is activated by acidic buttermilk. Easy and quick to make because there is no yeast and no waiting for the dough to rise, this bread can be pulled together as easily as making tea biscuits or scones though the baking time will be longer. Continue reading Irish Soda Bread Recipe

Orange, Date, and Spice Loaf

Date Bread
Orange, Date, and Spice Loaf

Date lovers will love this Orange, Date, and Spice Loaf. Moist and delicious, this quick bread is made with Medjool dates, orange peel and zest, and warm spices. An old-fashioned flavorful tea loaf, it is delicious served perfectly plain or with a slather of butter. Continue reading Orange, Date, and Spice Loaf

Strawberry Rhubarb Quick Bread Recipe

A quick bread made with strawberries and rhubarb
Strawberry Rhubarb Quick Bread

Quick breads are easy to make and are lovely for tea or coffeebreaks. Today’s quick bread combines strawberry and rhubarb with some flavorful spices (nutmeg and cardamom) to make a delightful treat. While this Strawberry Rhubarb Quick Bread can certainly be made with frozen strawberries and rhubarb since they are cooked into a sauce before being added to the bread batter, it is an extra-special treat to make when both are in season locally. Continue reading Strawberry Rhubarb Quick Bread Recipe

Gluten Free Strawberry Muffins

Strawberry Muffin on wooden board with box of strawberries in background
Gluten-free Strawberry Muffin

Achieving a recipe for gluten-free muffins that closely replicates wheat-based muffins can be a challenge. The good news is, however, that it is indeed possible as demonstrated by these tasty deli-style gluten-free strawberry muffins.

Basket of Strawberry Muffins and Box of Strawberries
Gluten-free Strawberry Muffins

A large part of the challenge surrounds the right blend of gluten-free flours and starches and then finding the right combination and amount of wet ingredients since, as you probably know if you bake gluten-free, each gluten-free flour reacts differently to liquid ingredients. So, while the list of ingredients in my gluten-free muffin recipes may appear long, each ingredient is necessary when a tasty muffin is desired. Of course, I am always aiming to achieve a nicely dome-shaped muffin and one that has a lovely muffin-like texture, much the same as you would expect a muffin to be like when made with wheat flour.

Strawberry Muffin on wooden board with rhubarb jelly and butter
Gluten-free Strawberry Muffin

Today, fresh locally grown strawberries are my featured ingredients in muffins. The berries provide a lovely little burst of wonderful flavor in the muffins. I hope you enjoy them as much as I do!

Bowl of Strawberries
Freshly Picked Strawberries

At the bottom of this posting, you will also find links to several other gluten-free muffin recipes I have developed.

Basket of Strawberry Muffins
Gluten-free Strawberry Muffins

[Printable recipe follows at end of post]

Gluten Free Strawberry Muffins

Ingredients:

¾ cup sorghum flour
1/3 cup gluten-free quick cooking rolled oats
¼ cup brown rice flour
¼ cup almond flour
¼ cup gluten-free oat flour
2½ tbsp potato starch
2 tbsp ground chia seeds
1 tbsp + ¾ tsp tapioca starch
1¾ tsp xanthan gum
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cardamom
1/8 tsp ground nutmeg

½ cup light brown sugar, lightly packed
2 large eggs, room temperature, lightly beaten
¼ cup coconut oil
2 tbsp pure maple syrup (no artificial substitutions)
1½ tsp pure vanilla
½ cup Greek-style vanilla yogurt (or ¼ cup plain vanilla yogurt + ¼ cup sour cream)
2 tbsp whole milk mixed with ¼ tsp lemon juice (let sit 5 minutes before using)

1½ cups fresh strawberries, diced (apx. 8 oz)

3 – 4 tsp turbinado sugar (optional)

Method:

Set out the eggs, yogurt, and whole milk to bring them to room temperature. If using solid coconut oil, melt and cool it completely before proceeding with recipe.

Preheat oven to 475°F.

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

Whisk the flours, rolled oats, starches, ground chia seeds, xanthan gum, baking powder, baking soda, salt, and spices together in a large bowl. 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, maple syrup, and vanilla. Stir in the yogurt and milk.

Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix. Gently fold in 1 cup of the diced strawberries. Batter will appear very thick, stiff, and somewhat dry at this point. This is normal for this recipe.

Spoon batter into prepared muffin cups, filling each cup to the rim. Sprinkle remaining ½ cup of diced strawberries over the muffins and sprinkle each muffin with a few grains of turbinado sugar, if desired. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20 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 pan for 5 minutes then gently remove from pan and transfer to wire rack to cool completely.

Yield: 12 standard-sized muffins

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Gluten Free Strawberry Muffins

These Gluten-free Strawberry Muffins are a delightful treat during strawberry season. Serve with a slather of butter and/or a favorite jam or jelly.
Course Muffins
Cuisine Canadian
Keyword gluten-free, gluten-free muffins, Gluten-free Strawberry Muffins, muffins, strawberry muffins
Servings 12
My Island Bistro Kitchen Barbara99

Ingredients

  • ¾ cup sorghum flour
  • 1/3 cup gluten-free quick cooking rolled oats
  • ¼ cup brown rice flour
  • ¼ cup almond flour
  • ¼ cup gluten-free oat flour
  • tbsp potato starch
  • 2 tbsp ground chia seeds
  • 1 tbsp + ¾ tsp tapioca starch
  • tsp xanthan gum
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cardamom
  • 1/8 tsp ground nutmeg
  • ½ cup light brown sugar, lightly packed
  • 2 large eggs, room temperature, lightly beaten
  • ¼ cup coconut oil
  • 2 tbsp pure maple syrup (no artificial substitutions)
  • tsp pure vanilla
  • ½ cup Greek-style vanilla yogurt (or ¼ cup plain vanilla yogurt + ¼ cup sour cream)
  • 2 tbsp whole milk mixed with ¼ tsp lemon juice (let sit 5 minutes before using)
  • cups fresh strawberries, diced (apx. 8 oz)
  • 3 - 4 tsp turbinado sugar (optional)

Instructions

  1. Set out the eggs, yogurt, and whole milk to bring them to room temperature. If using solid coconut oil, melt and cool it completely before proceeding with recipe.
  2. Preheat oven to 475°F.
  3. Prepare 12 muffin cups (each at least ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
  4. Whisk the flours, rolled oats, starches, ground chia seeds, xanthan gum, baking powder, baking soda, salt, and spices together in a large bowl. 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, maple syrup, and vanilla. Stir in the yogurt and milk.
  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. Gently fold in 1 cup of the diced strawberries. Batter will appear very thick, stiff, and somewhat dry at this point. This is normal for this recipe.
  7. Spoon batter into prepared muffin cups, filling each cup to the rim. Sprinkle remaining ½ cup of diced strawberries over the muffins and sprinkle each muffin with a few grains of turbinado sugar, if desired. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20 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 pan for 5 minutes then gently remove from pan and transfer to wire rack to cool completely.

Recipe Notes

Yield: 12 standard-sized muffins

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Strawberry Muffin on Wooden Board with Basket of Muffins and Box of Strawberries in Background

For other Gluten-free Muffin Recipes from My Island Bistro Kitchen, click on the links below:

Gluten-free Carrot Zucchini Muffins
Gluten-free Banana Date Muffins
Gluten-free Rhubarb Granola Muffins
Ultimate Gluten-free Zucchini Date Muffins
Gluten-free Pumpkin Mincemeat Muffins
Deli-style Gluten-free Beet Muffins
Gluten-free Blueberry Muffins
Gluten-free Blueberry Zucchini Muffins

 

Deli-style Strawberry Muffins

Berry Muffins
Deli-style Strawberry Muffins

These Deli-style Strawberry Muffins are a must make when local strawberries are in season. Those lovely plump, juicy berries add wonderful flavor to a muffin batter that is lightly spiced with cardamom and nutmeg and has just a whisper of citrus notes.

Box of Strawberries
Strawberries

The muffins are perfect for brunch, coffeebreak, or the lunch bag. Dress them up by sprinkling a few grains of turbinado sugar on each muffin just before they go in the oven. It will add a bit of crunch to the muffin top.

Berry Muffins
Deli-style Strawberry Muffins

 

[printable recipe follows at end of post]

Deli-style Strawberry Muffins

Ingredients:

2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
½ tsp cardamom
⅛ tsp nutmeg
2 tsp finely grated orange rind

2 large eggs, room temperature, slightly beaten
½ cup granulated sugar
½ cup Greek-style vanilla yogurt (or ¼ cup plain vanilla yogurt + ¼ cup sour cream), room temperature
¼ cup vegetable oil
1 tsp vanilla
1½ tbsp milk

1½ cups fresh strawberries, diced (apx. 8 oz)

3 – 4 tsp turbinado sugar (optional)

Method:

Preheat oven to 475°F. Prepare muffin tins by greasing or spraying with cooking oil, ensuring the top edges of each muffin cup are also well-greased/sprayed.

In large bowl, whisk together the flour, baking powder, salt, cardamom, and nutmeg. Stir in grated orange rind. Set aside.

In medium-sized bowl, whisk together the eggs, sugar, yogurt, vegetable oil, vanilla, and milk.

Pour the wet ingredients into the dry and stir only until barely incorporated. Do not overmix. Gently fold in strawberries. Spoon batter into prepared muffin tins, filling each cup three-quarters full. Sprinkle a few grains of turbinado sugar on top of each muffin, if desired.

Transfer muffins to oven and immediately reduce the oven temperature to 375°F. Bake for 23-25 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.

Let muffins rest in muffin tins for about 5 minutes then transfer to wire rack to finish cooling.

Yield: 12 standard-sized muffins

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Deli-style Strawberry Muffins

Pockets of juicy fresh strawberries in a lightly spiced batter make these Deli-style Strawberry Muffins a delight to enjoy when local strawberries are in season.
Course Snack
Cuisine Canadian
Keyword muffins, strawberries, strawberry muffins
Servings 12
My Island Bistro Kitchen Barbara99

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp cardamom
  • tsp nutmeg
  • 2 tsp finely grated orange rind
  • 2 large eggs, room temperature, slightly beaten
  • ½ cup granulated sugar
  • ½ cup Greek-style vanilla yogurt (or ¼ cup plain vanilla yogurt + ¼ cup sour cream), room temperature
  • ¼ cup vegetable oil
  • 1 tsp vanilla
  • tbsp milk
  • cups fresh strawberries, diced (apx. 8 oz)
  • 3 – 4 tsp turbinado sugar (optional)

Instructions

  1. Preheat oven to 475°F. Prepare muffin tins by greasing or spraying with cooking oil, ensuring the top edges of each muffin cup are also well-greased/sprayed.
  2. In large bowl, whisk together the flour, baking powder, salt, cardamom, and nutmeg. Stir in grated orange rind. Set aside.
  3. In medium-sized bowl, whisk together the eggs, sugar, yogurt, vegetable oil, vanilla, and milk.
  4. Pour the wet ingredients into the dry and stir only until barely incorporated. Do not overmix. Gently fold in strawberries. Spoon batter into prepared muffin tins, filling each cup three-quarters full. Sprinkle a few grains of turbinado sugar on top of each muffin, if desired.
  5. Transfer muffins to oven and immediately reduce the oven temperature to 375°F. Bake for 23-25 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.
  6. Let muffins rest in muffin tins for about 5 minutes then transfer to wire rack to finish cooling.

Recipe Notes

Yield: 12 standard-sized muffins

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Berry Muffins

Cranberry Orange Eggnog Loaf Recipe

Quick Bread studded with cranberries, mixed peel, pecans, and orange zest
Cranberry Orange Eggnog Loaf

I call this quick bread the loaf with Christmas wrapped inside it! That’s because this Cranberry Orange Eggnog Loaf encompasses many of the flavors we typically associate with Christmas – the bright red cranberries, eggnog, warm spices of nutmeg, mace, and cardamom, citrus notes that come from orange marmalade, juice, and orange rind, mixed peel/citron, and pecans. It’s the perfect loaf for weekend brunch, coffee or tea break, or gift giving. Continue reading Cranberry Orange Eggnog Loaf Recipe

Classic Banana Bread Recipe

Banana Quick Bread
Classic Banana Bread

This Classic Banana Bread is super moist and tasty.  Best of all, it’s really easy to make and, apart from the bananas, takes only standard pantry ingredients.  It’s the perfect way to use up extra ripe bananas since Banana Bread is best made with overripe bananas. They have so much flavor and add the extra moisture for which banana bread is known. Continue reading Classic Banana Bread Recipe

Gluten-free Blueberry Zucchini Muffins

I am not a fan of muffins that have a cake-type texture.  I like the muffins, whether wheat-based or gluten-free, to be deli-or café-style, hearty, and generously sized.  That’s exactly how I have created these tasty Gluten-free Blueberry Zucchini Muffins to be! Continue reading Gluten-free Blueberry Zucchini Muffins

Gluten free Carrot Zucchini Muffins

gluten free muffins
Gluten-free Carrot Zucchini Muffins

These Carrot Zucchini Muffins are so packed full of flavor!  Even though they are gluten free, that should not be construed that any one who is not celiac or gluten-sensitive cannot eat them. In fact, I would be very surprised if anyone could guess they are gluten free!

The muffins rise and dome beautifully into just the right contoured shape for a perfect muffin.  Adding the streusel topping is such a treat on these muffins.  It not only dresses them up and adds texture but it makes the muffins ever so tasty by adding additional flavor.

Gluten-free Muffins
Gluten-free Carrot Zucchini Muffins with Streusel Topping

When I started developing gluten-free muffins, I soon discovered that, in order for them to closely replicate wheat-based muffins and have that deli quality I so desire in muffins, the gluten-free version takes a mixture of flours and starches.  Simply using a gluten-free all-purpose flour or the cup-for-cup/1-to-1 flour will not substitute well for these muffins.  The thing about gluten-free flours is that they each have their own unique properties and, for the most part, they cannot be substituted, cup-for-cup, for other flours. Nor, can an ingredient be left out without affecting the success of the baked good. Some flours, for example, absorb more liquid than others and that affects the amount of liquid ingredients required in a recipe.

Gluten-free Muffins
Gluten-free Carrot Zucchini Muffins

From experience, I can say it takes several attempts at perfecting gluten-free baking with speciality flours.  However, I have done that work for you, testing, and re-testing several times, each recipe I develop and publish to ensure it can be made with success in the kitchens of others, provided the baker follows my directions exactly, makes no ingredient substitutions, or leaves no ingredient out. Every ingredient (except maybe the spices) contributes to the batter consistency and texture of the finished product.

Gluten-free Muffins
Gluten-free Carrot Zucchini Muffins

The  Carrot Zucchini Muffins are a great way to add (hide!) vegetables into a muffin. Apart from their wonderful flavor, these two vegetables also add moisture to the batter.

Gluten-free Muffins
Gluten-free Carrot Zucchini Muffins

The texture of these Carrot Zucchini Muffins is moist and tender and the interior of the muffins show a somewhat coarse yet uniform interior crumb with small irregular air holes, characteristic of a well-constructed muffin.

[Printable recipe follows at end of posting]

Gluten Free Carrot Zucchini Muffins

Ingredients:

2/3 cup sorghum flour
½ cup gluten-free quick cooking rolled oats
¼ cup brown rice flour
¼ cup coconut flour
¼ cup + 2 tbsp oat flour
2½ tbsp potato starch
2 tbsp ground chia seeds
1 tbsp + ¾ tsp tapioca starch
1½ tsp xanthan gum
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1/8 tsp ground nutmeg
1/8 tsp allspice
Pinch cloves

½ cup light brown sugar
2 large eggs, room temperature, lightly beaten
1/3 cup coconut oil
2 tbsp pure maple syrup
1½ tsp vanilla
½ cup Greek style vanilla yogurt
2 tbsp whole milk
¾ cup shredded zucchini
¾ cup grated carrot

¾ cup raisins

Streusel Topping:

¼ cup sorghum flour
¼ cup brown sugar, packed
3 tbsp quick-cooking rolled oats
1/8 tsp cinnamon
2 tbsp cold butter

Method:

Set out the eggs, yogurt, and milk to bring them to room temperature. If using solid coconut oil, melt and let it cool to room temperature before proceeding with recipe. Shred the zucchini and grate the carrot.

Preheat oven to 475°F.

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

Prepare streusel topping by combining the flour, brown sugar, rolled oats, and cinnamon together. Cut in the cold butter until mixture is crumbly. Set aside.

Combine flours, rolled oats, starches, ground chia seeds, xanthan gum, baking powder, soda, salt, and spices together in a large bowl. Whisk ingredients well to combine. 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, maple syrup, and vanilla. Stir in the yogurt, milk, zucchini, and carrots.

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

Spoon batter into prepared muffin cups, filling almost to the rim of each cup. Sprinkle streusel mixture over tops of muffins. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20 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 minutes then gently remove from pan and transfer to wire rack to cool completely.

Yield: 12 muffins

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Printable Recipe:

Gluten Free Carrot Zucchini Muffins

Perfectly domed, packed full of flavor, and topped with a tasty streusel topping, these Gluten-free Carrot Zucchini Muffins are a special treat!

Course Breakfast
Cuisine Canadian
Keyword gluten free carrot zucchini muffins, glutenfree, muffins
Servings 12
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 2/3 cup sorghum flour
  • ½ cup gluten-free quick cooking rolled oats
  • ¼ cup brown rice flour
  • ¼ cup coconut flour
  • ¼ cup + 2 tbsp oat flour
  • tbsp potato starch
  • 2 tbsp ground chia seeds
  • 1 tbsp + ¾ tsp tapioca starch
  • tsp xanthan gum
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp allspice
  • Pinch cloves
  • ½ cup light brown sugar
  • 2 large eggs, room temperature, lightly beaten
  • 1/3 cup coconut oil
  • 2 tbsp pure maple syrup
  • tsp vanilla
  • ½ cup Greek style vanilla yogurt
  • 2 tbsp whole milk
  • ¾ cup shredded zucchini
  • ¾ cup grated carrot
  • ¾ cup raisins

Streusel Topping:

  • ¼ cup sorghum flour
  • ¼ cup brown sugar, packed
  • 3 tbsp quick-cooking rolled oats
  • 1/8 tsp cinnamon
  • 2 tbsp cold butter

Instructions

  1. Set out the eggs, yogurt, and milk to bring them to room temperature. If using solid coconut oil, melt and let it cool to room temperature before proceeding with recipe. Shred the zucchini and grate the carrot.

  2. Preheat oven to 475°F.
  3. Prepare 12 muffin cups (each at least ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
  4. Prepare streusel topping by combining the flour, brown sugar, rolled oats, and cinnamon together. Cut in the cold butter until mixture is crumbly. Set aside.
  5. Combine flours, rolled oats, starches, ground chia seeds, xanthan gum, baking powder, soda, salt, and spices together in a large bowl. Whisk ingredients well to combine. Make a well in the center of the dry ingredients. Set aside.

  6. In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, coconut oil, maple syrup, and vanilla. Stir in the yogurt, milk, zucchini, and carrots.
  7. Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix. Fold in raisins.
  8. Spoon batter into prepared muffin cups, filling almost to the rim of each cup. Sprinkle streusel mixture over tops of muffins. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20 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 minutes then gently remove from pan and transfer to wire rack to cool completely.

Recipe Notes

Yield: 12 muffins

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Gluten-free Muffins

Gluten-free Banana Date Muffins

Gluten-free Banana Date Muffin on breadboard with small bottle of peach jam and pat of butter. Mauve and purple floral coffee mug and purple French press coffee maker in background
Gluten-free Banana Date Muffins

Making gluten-free muffins can have its challenges!  Getting the right blend of flours, enough rising power to achieve the perfect contoured muffin tops, and the right balance of liquid to dry ingredients, and that’s all before getting a great flavour and texture. Good news, though, I have perfected a great flour blend for these Banana Date Muffins and have worked out the necessary ratios of wet to dry ingredients to accommodate the properties of gluten-free flours! Continue reading Gluten-free Banana Date Muffins

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 xanthan 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, xanthan 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
My Island Bistro Kitchen 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 xanthan 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, xanthan 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: https://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

Cherry Loaf Recipe

Cherry Loaf
Cherry Loaf

This Cherry Loaf recipe is as pretty as it is tasty, speckled with maraschino cherries that, themselves, lend great flavour to the loaf.

Quick breads, leavened with baking powder, and sometimes soda, are an easy alternative to muffins – but, they’re born of the same family!  They are quick to make (because there is no yeast involved) and are great additions to breakfast, brunch, and coffeebreaks.

There are two methods for making quick breads.

Creaming Method – This method calls for the solid fat product (shortening, butter, or margarine) to be softened at room temperature for 25-30 minutes (not microwaved which can change its properties and can cause it to quickly become liquefied). The fat is then beaten/creamed, either by hand if you are prepared to devote some elbow grease to the process, or by electric mixer on low speed. The sugar is then added and creamed with the fat product until the mixture is a pale or light colour and the texture is airy or fluffy. This “creaming’ process whips air into the batter which allows air pockets (or bubbles) to form (and expand during baking) that, in addition to leavening agents such as baking powder and soda, help the cake or loaf to rise.

The room temperature eggs are then added, one at a time.  Adding the eggs, with this technique, allows them time to, individually and slowly, mix in well with the creamed fat and sugar mixture and limit the possibility of them curdling.  The watery eggs and the fat product don’t naturally mix well, or bind, together (same principle as trying to mix water and oil together).  If all the eggs called for in the recipe are added all at once, they become more than what the fat-sugar mixture can handle at the same time and the ingredients separate and look curdled or scrambled. Adding the eggs slowly allows them to be better incorporated with the fat-sugar mixture.

With the creamed method, the liquid ingredients are combined together in one bowl or measuring cup and the dry ingredients are whisked together in a separate bowl.  The dry ingredients are added to the creamed mixture alternately with the wet ingredients, beginning and ending with the dry ingredients (three additions of dry to two additions of wet ingredients). While the stand mixer should be fitted with the paddle attachment for the creaming method, it’s important not to over-beat the batter once the flour and liquid ingredients have been added because that will cause gluten to form and a loaf with a tough crumb is likely to result. Beat only until all the ingredients are incorporated and the batter is smooth.

This method will yield a moist texture loaf with a fine crumb (lots of tiny holes of fairly uniform size), reminiscent of a  dense cake texture.

Cherry Loaf
Slice of Cherry Loaf

Muffin Method – This method calls for the dry ingredients to be whisked together well in one bowl.  All the liquid ingredients are mixed in a separate bowl with oil or a fat that has been liquefied (and, often, the sugar is mixed in with the liquid ingredients).  The liquid ingredients are then simply added to the dry ingredients and stirred together just until the ingredients are barely combined.

Because no creaming of butter and sugar is involved in this method, the loaf will not have the added advantage of the air pockets being formed by this process to help the loaf to rise. In this method, the loaf will rely solely on leavening agents (baking powder, soda) to rise. The batter will often be lumpy  which is okay (it will even out on its own during baking) and it’s important not to overmix the batter trying to get it smooth as this will activate the development of gluten that will result in a tough crumb.

For this method, stir the mixture by hand because an electric mixer will overmix the batter. This method will often yield a slightly drier texture (than the creaming method does) with a larger, coarser crumb in the loaf, closely resembling the texture of muffins, hence the name “muffin method”.

The muffin method is commonly used to mix up waffles and pancakes as well.

Cherry Loaf
Cherry Loaf

My recipe for Cherry Loaf uses the creamed method because I want a delicate, refined texture in this particular loaf.

Cherry Loaf
Cherry Loaf

All ingredients should be at room temperature for about 25-30 minutes before mixing the batter.  The ingredients blend better if they are at room temperature. If you think of nice soft butter or shortening being hit with cold eggs or milk, it’s obvious that the ingredients will simply clump together rather than blend in well. The result will be a loaf that does not have the best texture possible.

There is a choice of fat product in this loaf – either shortening, butter, or margarine will yield a good loaf.  Butter, however, will obviously give the most flavor 😉

This loaf calls for maraschino cherries.  These are the best option for this loaf because they are soft and beautifully bright colored.  Dried cherries are too chewy and coarse and will not create the lovely red-dotted speckles throughout the loaf.  Maraschino cherries, however, are wet and if they are not blotted dry, they will add too much excess moisture to the loaf.  I recommend blotting the cherries with a paper towel, cutting them, and blotting them again.  The idea is not to dry them out but, rather, to remove the excess moisture.

Cherry Loaf
Cherry Loaf

[Printable recipe follows at end of posting]

Cherry Loaf

Ingredients:

1/3 cup shortening, butter, or margarine
¾ cup granulated sugar
¼ cup brown sugar, lightly packed
2 large eggs, room temperature

2/3 cup milk, room temperature
1½ tbsp orange juice, room temperature
2½ tbsp maraschino cherry juice, room temperature
1 tsp vanilla
¼ tsp almond flavouring

2¼ cups all-purpose flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup maraschino cherries, well-drained, blotted dry, and coarsely chopped

Method:

Bring shortening, butter, or margarine, eggs, milk, and orange and maraschino cherry juices to room temperature approximately 25-30 minutes before preparing batter.

Remove cherries from their juice and, using paper towel, blot them dry.  Cut up cherries and blot again on paper towel to remove the excess moisture. Set aside.

Preheat oven to 350°F.  Grease 9”x5”x3” loaf pan.

In 1-cup measuring cup, or small bowl, combine the milk, orange juice, cherry juice, vanilla, and almond flavouring. Stir to mix.

In medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Whisk together well.

In bowl of stand mixer fitted with paddle attachment and on low speed, cream the shortening, butter, or margarine well.  Gradually add the granulated sugar, then the brown sugar.  Increase mixer speed to medium and beat until ingredients are pale-colored and mixture has an airy/fluffy texture. Stop mixer, as necessary, to scrape bowl with rubber spatula to ensure the ingredients are evenly incorporated.

Add the eggs, one at a time, beating well after each addition and using the spatula, as necessary, to scrape sides of bowl.

Add the flour mixture alternately with the milk mixture, starting and ending with the dry ingredients (three additions of dry ingredients with two additions of wet ingredients).  Periodically scrape sides of bowl with spatula to ensure all ingredients are combined. Do not overmix.

Remove bowl from mixer stand and stir in the cherries by hand, just until they are blended in.

Transfer batter to prepared pan and, using a knife, smooth the top of the loaf.  Bake for approximately 1 hour or until cake tester inserted into center of loaf comes out clean. If loaf starts to brown, it may be loosely tented with tin foil after about 45 minutes of baking; ensure loaf top is completely set before allowing the tin foil to touch it as it will peel off the top of the loaf. Let loaf rest in pan for 10 minutes then turn out on to wire rack to cool completely before cutting.

Yield:  One loaf, 14 slices (sliced approximately ½” thick)

Notes:  Loaf is best made the day before it is needed.  Let cool completely on wire rack then place in airtight plastic bag and store in refrigerator overnight to allow the flavours time to blend and the loaf to soften.  Loaf freezes well.

Cherry Loaf

This flavourful cherry loaf is an easy-to-make moist quick bread that is speckled with colorful maraschino cherries

Course Snack
Cuisine American
Servings 14
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 1/3 cup shortening, butter, or margarine
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, lightly packed
  • 2 large eggs, room temperature
  • 2/3 cup milk, room temperature
  • 1 1/2 tbsp orange juice, room temperature
  • 2 1/2 tbsp maraschino cherry juice, room temperature
  • 1 tsp vanilla
  • 1/4 tsp almond flavouring
  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup maraschino cherries, well-drained, blotted dry, and coarsely chopped

Instructions

  1. Bring shortening, butter, or margarine, eggs, milk, and orange and maraschino cherry juices to room temperature approximately 25-30 minutes before preparing batter.
  2. Remove cherries from their juice and, using paper towel, blot them dry. Cut up cherries and blot again on paper towel to remove the excess moisture. Set aside.
  3. Preheat oven to 350°F. Grease 9”x5”x3” loaf pan.
  4. In 1-cup measuring cup, or small bowl, combine the milk, orange juice, cherry juice, vanilla, and almond flavouring. Stir to mix.
  5. In medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Whisk together well.
  6. In bowl of stand mixer fitted with paddle attachment and on low speed, cream the shortening, butter, or margarine well. Gradually add the granulated sugar, then the brown sugar. Increase mixer speed to medium and beat until ingredients are pale-colored and mixture has an airy/fluffy texture. Stop mixer, as necessary, to scrape bowl with rubber spatula to ensure the ingredients are evenly incorporated.
  7. Add the eggs, one at a time, beating well after each addition and using the spatula, as necessary, to scrape sides of bowl.
  8. Add the flour mixture alternately with the milk mixture, starting and ending with the dry ingredients (three additions of dry ingredients with two additions of wet ingredients). Periodically scrape sides of bowl with spatula to ensure all ingredients are combined. Do not overmix.
  9. Remove bowl from mixer stand and stir in the cherries by hand, just until they are blended in.
  10. Transfer batter to prepared pan and, using a knife, smooth the top of the loaf. Bake for approximately 1 hour or until cake tester inserted into center of loaf comes out clean. If loaf starts to brown, it may be loosely tented with tin foil after about 45 minutes of baking; ensure loaf top is completely set before allowing the tin foil to touch it as it will peel off the top of the loaf. Let loaf rest in pan for 10 minutes then turn out on to wire rack to cool completely before cutting.

Recipe Notes

Notes: Loaf is best made the day before it is needed. Let cool completely on wire rack then place in airtight plastic bag and store in refrigerator overnight to allow the flavours time to blend and the loaf to soften. Loaf freezes well.

 

[Copyright My Island Bistro Kitchen]

For other quick bread recipes from My Island Bistro Kitchen, click on the links below:

Classic Banana Bread
Orange Date and Spice Loaf
Cranberry Orange Eggnog Loaf
Blueberry Quick Bread
Green Tomato Quick Bread
Strawberry Rhubarb Quick Bread
Cinnamon Sweet Bread
Glazed Lemon Pecan Sweet Bread

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Cherry Loaf
Cherry Loaf

 

The Ultimate Gluten-Free Zucchini Date Muffins

Gluten Free Zucchini Date Muffins
Gluten-Free Zucchini Date Muffins

These Gluten-Free Zucchini Date Muffins will rival any traditional wheat-based muffins!  They sport a lovely gently domed top that is the hallmark of a perfect muffin shape, they are packed full of flavor, and they have a lovely tender, moist crumb. Continue reading The Ultimate Gluten-Free Zucchini Date Muffins

Glazed Lemon Pecan Sweet Bread

Glazed Lemon Pecan Sweet Bread
Glazed Lemon Pecan Sweet Bread

This recipe for Glazed Lemon Pecan Sweet Bread is an adaptation of my great grandmother’s lemon sweet bread.  Back in her day, this sweet bread would have been considered quite a luxurious treat, perhaps one reserved for company.  Continue reading Glazed Lemon Pecan Sweet Bread

Gluten-Free Pumpkin-Mincemeat Muffins

Gluten-free Pumpkin-Mincemeat Mini Loaves
Gluten-free Pumpkin-Mincemeat Mini Loaves

These Gluten-Free Pumpkin-Mincemeat Muffins or mini loaves are super tasty and it’s hard to tell they are gluten-free! I believe this is so because I use a mix of gluten-free flours that include almond and coconut flours which lend exceptional texture and flavour to baked goods. Continue reading Gluten-Free Pumpkin-Mincemeat Muffins