You can substitute a gluten-free flour blend for the all-purpose flour. Use a blend such as Namaste that contains xanthan gum, which serves as a binder in lieu of gluten. The muffins might not rise as high as with wheat flour, but they’ll still have good texture.
1 teaspoon vanilla or 1/2 vanilla bean, split and scraped
2/3 cup sugar
2/3 cup milk
1 egg
1 1/4 cups sliced rhubarb or other fresh fruit such as blueberries, raspberries, quartered or chopped strawberries or chopped, peeled peaches
Instructions
Preheat oven to 400°F. Butter or oil pans or line with muffin cups for 18 standard sized muffins.
Make streusel topping: In a small bowl, combine first five ingredients, mixing with fingers until moist and crumbly.
In a medium bowl whisk together 1 3/4 cups flour, baking powder, 1 teaspoon cinnamon and 1/4 teaspoon salt.
In another medium bowl stir together 1 1/4 sticks melted butter, vanilla, 2/3 cup sugar and milk. Add egg and whisk to combine well. With a spatula, gently fold liquid mixture and fruit into dry ingredients until just moistened, about 10 strokes.
Spoon about 3 tablespoons mixture into muffin tins, dividing equally for 18 muffins. Lightly press 1 1/2 tablespoons streusel topping onto each muffin. Bake 20 to 30 minutes or until golden. Allow muffins to cool slightly before removing from pan.