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
Scale
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.
