If you’re looking for a delightful way to brighten up your breakfast or snack time, this Rhubarb Cream Cheese Muffins Recipe is an absolute must-try. Bursting with tangy rhubarb pieces, the rich and creamy cheesecake layer, and topped with a crunchy cinnamon streusel, these muffins strike the perfect balance of flavors and textures. Each bite offers a moist, fluffy crumb accentuated by the tartness of rhubarb and the buttery sweetness of the topping. Whether you’re a seasoned home baker or just want a charming recipe to impress friends, these muffins are bound to become a favorite in your kitchen rotation.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, from adding moisture and structure to infusing flavor and creating that irresistible muffin crumb. The combination is simple but powerful, ensuring the perfect texture and taste every time.
- 2 cups all-purpose flour: Forms the base of the muffin batter, giving it structure and body.
- 1/2 cup sugar: Sweetens the muffins just right without overpowering the rhubarb’s natural tartness.
- 2 teaspoons baking powder: Provides lift to create light, fluffy muffins.
- 1/2 teaspoon salt: Enhances the overall flavor balance.
- 3/4 cup milk: Moistens the batter, keeping the muffins tender.
- 1/4 cup vegetable oil: Adds richness and helps keep the muffins soft.
- 1 egg: Binds ingredients together and contributes to a fine crumb.
- 1 & 1/2 cups fresh or frozen rhubarb (diced): The star ingredient that delivers that refreshing tartness and a splash of color.
- 1/4 cup all-purpose flour: Used in the streusel topping to create a crumbly texture.
- 1/4 cup granulated sugar: Sweetens the streusel topping for the perfect crunch.
- 1/4 teaspoon ground cinnamon: Adds a warm, spicy note to the streusel.
- 2 tablespoons cold butter: Incorporated in the topping for that classic crumbly finish.
- 4 ounces cream cheese (softened): The creamy filling that adds a luscious surprise inside each muffin.
- 1/3 cup sugar: Sweetens the cream cheese filling.
- 1/2 egg (about 2 tablespoons beaten): Gives structure and creaminess to the filling.
- 1/4 teaspoon vanilla: Enhances the flavor of the cream cheese filling.
How to Make Rhubarb Cream Cheese Muffins Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400 degrees F. Line a muffin pan with baking cups or generously grease it to ensure the muffins won’t stick. This step ensures a smooth baking experience and easy muffin removal.
Step 2: Mix Dry and Wet Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the milk, vegetable oil, and egg until combined. Pour the wet ingredients into the dry and gently stir with a wooden spoon just until moistened – expect a slightly lumpy batter because that’s the key to tender muffins, so don’t overmix!
Step 3: Prepare the Streusel Topping
In a small bowl, combine the flour, sugar, and cinnamon. Use two forks or a pastry cutter to cut in the cold butter until the mixture resembles coarse crumbs. Set this aside; it will add that irresistible crunch on top of each muffin.
Step 4: Make the Cream Cheese Filling
Using an electric mixer, beat together the softened cream cheese, sugar, half of the beaten egg, and vanilla until smooth and creamy. This filling layer will bring a luscious texture that contrasts beautifully with the tangy rhubarb and crumbly streusel.
Step 5: Assemble and Bake
Spoon about one tablespoon of the muffin batter into each muffin cup. Add half of the rhubarb on top, then dollop a tablespoon of the cream cheese filling over that. Top with the remaining muffin batter and distribute the remaining rhubarb evenly. Finally, sprinkle the streusel topping over each muffin. Bake for 17 to 20 minutes until golden and a toothpick inserted comes out clean. Let the muffins cool in the pan for five minutes before enjoying them warm.
How to Serve Rhubarb Cream Cheese Muffins Recipe
Garnishes
These muffins are wonderful on their own, but adding a light dusting of powdered sugar or a drizzle of honey can elevate their sweetness and visual appeal. Fresh mint leaves make a lovely pop of color and a refreshing aroma as well.
Side Dishes
Serve these muffins alongside a hot cup of coffee or tea for a cozy morning ritual. They also pair beautifully with a bowl of fresh berries or a dollop of Greek yogurt to complement the tartness of the rhubarb.
Creative Ways to Present
For a brunch gathering, arrange these muffins on a tiered stand garnished with edible flowers or small sprigs of thyme. You can even slice them horizontally and add a layer of whipped cream and extra rhubarb compote for an elegant twist that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your leftover rhubarb cream cheese muffins in an airtight container at room temperature for up to two days. This keeps them soft and fresh without the muffin drying out.
Freezing
If you want to enjoy these treats later, place cooled muffins in a freezer-safe bag or container and freeze for up to two months. To avoid sticking, wrap each muffin individually in plastic wrap before placing them together.
Reheating
Thaw frozen muffins at room temperature or warm them in the oven at 325 degrees F for about 10 minutes. A quick microwave zap for 15 to 20 seconds also works wonderfully when you’re in a hurry and crave that fresh-baked warmth.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Frozen rhubarb works just as well. Just make sure to thaw and drain any excess liquid so your muffins don’t become soggy.
Is it possible to make the muffins dairy-free?
Yes! You can substitute the milk with almond milk or oat milk, and use a dairy-free cream cheese alternative to keep the rich flavor while accommodating dietary needs.
What can I use instead of vegetable oil?
Light-tasting oils like canola or melted coconut oil make great swaps. Butter melted and cooled can also work but will alter the texture slightly.
How do I know when the muffins are done baking?
The muffins are ready when they’re golden on top, and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Can these muffins be made gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free baking flour blend you can enjoy a gluten-free version, though the texture might be a bit different. Be sure to check your baking powder is gluten-free too.
Final Thoughts
This Rhubarb Cream Cheese Muffins Recipe is a truly special treat that combines comforting textures with bright, fresh flavors. Whether made for a lazy weekend brunch or a thoughtful gift for loved ones, these muffins are sure to brighten any day. So grab your mixing bowls, and let these delightful muffins fill your kitchen with warmth and joy!
Print
Rhubarb Cream Cheese Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these tender and tangy Rhubarb Cream Cheese Muffins, featuring a moist muffin base studded with fresh or frozen rhubarb, a luscious cream cheese filling, and a crunchy cinnamon streusel topping. Perfect for breakfast or a sweet snack, these muffins combine flavors and textures for a delightful treat.
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 1/2 cups fresh or frozen rhubarb, diced
Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cold butter
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/3 cup sugar
- 1/2 egg (about 2 tablespoons beaten)
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Line a muffin pan with baking cups or grease the pan thoroughly to prevent the muffins from sticking.
- Mix Dry and Wet Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the milk, vegetable oil, and egg until combined. Pour the wet mixture into the dry ingredients and stir with a wooden spoon just until moistened—do not overmix; the batter should be lumpy.
- Prepare Streusel Topping: In a small bowl, combine the flour, sugar, and cinnamon. Cut in the cold butter using two forks or a pastry cutter until the mixture resembles coarse crumbs. Set aside this crumbly topping for later.
- Make Cream Cheese Filling: Using an electric or stand mixer, beat together the softened cream cheese, sugar, half of one beaten egg (about 2 tablespoons), and vanilla extract until smooth and creamy. Set aside.
- Assemble Muffins: Spoon about one tablespoon of muffin batter into each muffin cup. Top with half of the diced rhubarb, then a tablespoon of the cream cheese mixture. Add the remaining muffin batter on top, followed by the remaining rhubarb. Finally, evenly sprinkle the streusel topping over each muffin.
- Bake: Bake the muffins in the preheated oven for 17 to 20 minutes, until the tops are golden and a toothpick inserted into the muffin (avoiding the cream cheese filling) comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes before removing. Serve warm for best flavor and texture.
Notes
- The batter should remain lumpy, so avoid overmixing to keep muffins tender.
- Use fresh or frozen rhubarb; if frozen, do not thaw before adding to batter.
- The cream cheese filling requires only half an egg, measured as approximately two tablespoons of beaten egg.
- Streusel topping adds a wonderful texture contrast—make sure to keep butter cold when mixing.
- Muffins are best enjoyed warm but can be stored in an airtight container for up to two days.
