Gluten-Free Rhubarb Muffins: A Little Love in Every Bite

If you’ve been around here long, you know that baking is one of my greatest joys. But when the summer heat rolls in, I have to put my little oven on pause for a while. After all, moderation applies to everything—including baking when it feels like an oven outside!

But this morning… oh, what a gift! The air was cool enough to finally turn on my tiny fifth-wheel oven without melting myself in the process. It’s not much—just big enough to bake one 12-cup pan of muffins at a time—but it gets the job done. Adjusting to baking in an RV oven came with challenges at first, but I think I've conquered most of them. Small batch baking is how!!

And what’s in season? Beautiful, tart rhubarb. So here goes, a small batch muffin recipe for my favorite Greek yogurt muffins.

With the cooler weather almost begging me to bake—and my own growling stomach agreeing—I gave in and made a batch of rhubarb muffins.

These little gems lean ever-so-slightly on the healthy side, thanks to Greek yogurt and gluten-free flour. (We won’t talk about the full cup of sugar—because let’s be honest, the tang of rhubarb begs for a little sweetness to balance it out.) And let me tell you, these homemade rhubarb muffins turned out perfectly tender and full of flavor.

Of course, twelve muffins is far too many for me to eat alone. And my sweet husband? He won’t even try one if he hears the words rhubarb or gluten-free. Why does gluten-free get such a bad rap, anyway?

So I decided to pack up a few and take them to my sister, who’s currently hobbling around in her fancy new walking boot after breaking her ankle. I won’t even mention that they’re gluten-free—I’ll just let her taste the love baked right in.

And now, because a recipe shared is a blessing doubled, here’s my Rhubarb Muffin recipe for you to try:

Easy Gluten-Free Rhubarb Muffins

Ingredients

• 1½ cups all-purpose flour (or gluten-free flour blend)

• 1 cup sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon vanilla

• 2 eggs, beaten

• ½ cup butter, melted

• ½ cup Greek yogurt

• 1½ cups rhubarb, chopped

Directions

1. Preheat oven to 375°F. Grease or spray a 12-cup muffin pan.

2. In a large bowl, whisk together flour, sugar, baking powder, and baking soda.

3. In a separate bowl, mix eggs, melted butter, yogurt, and vanilla.

4. Pour wet ingredients into dry and stir gently just until combined. Do not overmix.

5. Fold in the chopped rhubarb.

6. Divide batter evenly among the muffin cups. For a special touch, sprinkle coarse sugar on top for a pretty shine and satisfying crunch.

7. Bake for 18–21 minutes, or until a toothpick comes out clean.

8. Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Bake these up for someone you love (even if that someone is you). After all, everything tastes better when it’s made with love.

If you try these, I’d love to hear how they turned out for you. Leave a comment or send me a note—your stories always warm my heart.

Happy baking,

Margaret

Priscilla and Aquila Ministries

And if you like this recipe, you may be happy to know you can find more of my recipes at my Etsy shop: PriscasPlace. https://www.etsy.com/shop/PriscasPlace?ref=shop_profile&listing_id=4318725172 There I have a few of my recipes and many of my printable Bible studies, devotionals, affirmation cards, journals, and more — all designed to bring God’s Word into your heart and home in a meaningful way.