If you are looking for a delightful treat that perfectly balances sweet and tangy flavors with a creamy twist, this Rhubarb Cream Cheese Muffins Recipe is exactly what your kitchen needs. Bursting with tender chunks of rhubarb and a luscious swirl of smooth cream cheese, these muffins are sensationally moist with a crumbly, cinnamon-spiced streusel topping that adds that extra touch of magic. Whether you bake them for a cozy breakfast, a charming brunch, or just a special snack, these muffins will quickly become a beloved favorite that brightens any day.
Ingredients You’ll Need
This Rhubarb Cream Cheese Muffins Recipe uses simple, everyday ingredients that each play a vital role in building its wonderful flavor and texture. From the tangy rhubarb to the creamy filling and crumbly topping, every element works together to make these muffins absolutely irresistible.
- 2 cups all-purpose flour: The base of our muffins, giving them structure and a tender crumb.
- 1/2 cup sugar: Adds the perfect hint of sweetness to balance the tart rhubarb.
- 2 teaspoons baking powder: Helps the muffins rise beautifully and stay light.
- 1/2 teaspoon salt: Enhances all the flavors for a well-rounded taste.
- 3/4 cup milk: Keeps the batter moist and smooth, ensuring soft muffins.
- 1/4 cup vegetable oil: Adds richness and helps retain moisture after baking.
- 1 egg: Binds the ingredients together and adds fluffiness.
- 1 & 1/2 cups fresh or frozen rhubarb (diced): Provides that signature tart and fruity pop.
- 1/4 cup all-purpose flour (for topping): Used in the streusel to add a crunchy crumb texture.
- 1/4 cup granulated sugar (for topping): Sweetens the streusel for a delightful contrast.
- 1/4 teaspoon ground cinnamon: Gives the topping a warm, spicy note.
- 2 tablespoons cold butter: Cut into the streusel for flaky, buttery crumbs.
- 4 ounces cream cheese (softened): Creates the rich and creamy filling that makes these muffins extra special.
- 1/3 cup sugar (for filling): Sweetens the cream cheese to perfection.
- 1/2 egg (about 2 tablespoons beaten): Helps create a smooth, silky filling.
- 1/4 teaspoon vanilla: Adds a subtle depth and enhances the cream cheese flavor.
How to Make Rhubarb Cream Cheese Muffins Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 400 degrees Fahrenheit. Get a muffin pan ready by lining it with baking cups or greasing it thoroughly to ensure your muffins come out easily after baking. This simple start sets the stage for perfectly baked muffins with minimal sticking.
Step 2: Mix the Dry and Wet Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, vegetable oil, and egg using the same whisk. Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon just until everything is moistened. You want a lumpy texture here; over-mixing can make your muffins tough, so resist the urge to stir more than necessary.
Step 3: Make the Streusel Topping
In a small bowl, combine the flour, sugar, and cinnamon. Then, using two forks or a pastry cutter, cut in the cold butter until the mixture resembles coarse crumbs. This crumbly topping will add a delightful crunch and a hint of spice, giving each muffin that extra wow factor.
Step 4: Prepare the Cream Cheese Filling
Using an electric mixer or stand mixer, beat together the softened cream cheese, sugar, half an egg, and vanilla extract. Whip until smooth and creamy, ensuring the filling is perfectly spreadable and will melt delightfully into your muffins when baked.
Step 5: Assemble and Bake
Start by spooning about one tablespoon of the muffin batter into each cup of your pan. Sprinkle half of the diced rhubarb on top, then add a dollop of the cream cheese filling. Cover this with another tablespoon of muffin batter followed by the remaining rhubarb pieces. Finally, distribute the streusel topping evenly over each muffin. Bake them for 17 to 20 minutes until golden and set. Let the muffins cool in the pan for about five minutes before serving warm and enjoying the gooey cream cheese center and tart rhubarb.
How to Serve Rhubarb Cream Cheese Muffins Recipe
Garnishes
To elevate your Rhubarb Cream Cheese Muffins Recipe, try dusting the tops with a light sprinkle of powdered sugar or a pinch of cinnamon before serving. Fresh mint leaves or a few extra rhubarb slices on the side also make for charming and fresh garnishes that brighten presentation and flavor.
Side Dishes
Serve these muffins alongside a cup of smooth, freshly brewed coffee or a warm herbal tea for a cozy pairing. A dollop of whipped cream or plain Greek yogurt on the side adds a touch of richness and balances the tartness beautifully for a complete brunch experience.
Creative Ways to Present
If you want to impress guests, slice the muffins horizontally and spread a little extra cream cheese filling or lemon curd in the middle, turning them into scrumptious, layered mini cakes. Alternatively, serve them on a rustic wooden platter with an assortment of fresh berries and edible flowers for a stunning tablescape that no one will forget.
Make Ahead and Storage
Storing Leftovers
Keep your Rhubarb Cream Cheese Muffins Recipe leftovers fresh by storing them in an airtight container at room temperature for up to two days. To maintain their moistness, avoid refrigeration unless your room tends to be very warm.
Freezing
These muffins freeze beautifully! Wrap each muffin tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to three months, making them a perfect make-ahead option for busy mornings or last-minute treats.
Reheating
To enjoy muffins fresh from the freezer, thaw them at room temperature for about an hour. Warm them gently in the microwave for 15-20 seconds or pop them in a low oven (around 300 degrees Fahrenheit) for 5 to 7 minutes to bring back their tender, just-baked taste and texture.
FAQs
Can I use frozen rhubarb for this muffin recipe?
Absolutely! Frozen rhubarb works perfectly in this Rhubarb Cream Cheese Muffins Recipe. Just make sure to thaw and drain it well to avoid extra moisture in your batter.
What can I substitute for cream cheese in the filling?
If you don’t have cream cheese, mascarpone or ricotta cheese can be used as alternatives, though they’ll slightly change the texture and flavor. For a dairy-free option, try a vegan cream cheese substitute.
Is it possible to make these muffins vegan?
While the original recipe calls for an egg and cream cheese, you can experiment with flax eggs and dairy-free cream cheese to create a vegan-friendly version. The texture might differ slightly, but the flavors will still shine!
How long do these muffins stay fresh?
When stored properly at room temperature in an airtight container, the muffins will stay fresh for about two days. For longer freshness, refrigeration or freezing is recommended.
Can I add other fruits to these muffins?
Yes! Adding complementary fruits like strawberries or blueberries along with the rhubarb can add extra sweetness and complexity. Just be mindful of moisture levels so the batter doesn’t get too wet.
Final Thoughts
With their perfect balance of tangy rhubarb, creamy filling, and crumbly streusel topping, this Rhubarb Cream Cheese Muffins Recipe is truly a joy to bake and even more delightful to eat. I encourage you to try baking this recipe soon and watch these muffins become an instant favorite in your home. They bring so much warmth and flavor to any table—once you do, you’ll understand why they’re such a crowd-pleaser!
Print
Rhubarb Cream Cheese Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delight in these Rhubarb Cream Cheese Muffins, a perfect blend of tart rhubarb and creamy, smooth cheese nestled inside tender, fluffy muffins topped with a crunchy cinnamon streusel. These muffins offer a unique twist on the classic breakfast treat, ideal for spring or any time you want a fruity, rich baked good that balances sweetness and tang.
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 degrees Fahrenheit. Line a muffin pan with baking cups or grease the cups thoroughly to prevent sticking.
- Mix Dry and Wet Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, vegetable oil, and egg. Pour the wet mix into the dry ingredients, stirring only until just moistened; the batter should remain a bit lumpy for tender muffins.
- Prepare Streusel Topping: In a small mixing bowl, combine flour, sugar, and cinnamon. Cut in the cold butter using two forks or a pastry cutter until the mixture resembles coarse crumbs. Set aside for topping later.
- Make Cream Cheese Filling: Using an electric or stand mixer, beat together the softened cream cheese, sugar, half the beaten egg, and vanilla extract until smooth and creamy. Set aside.
- Assemble the Muffins: Spoon about one tablespoon of the muffin batter into each muffin cup. Add half of the diced rhubarb over the batter, then spoon a tablespoon of the cream cheese filling on top. Cover with another tablespoon of the muffin batter, then sprinkle the remaining rhubarb on top.
- Add Streusel and Bake: Distribute the streusel topping evenly over each muffin. Place the muffin pan in the preheated oven and bake for 17 to 20 minutes, until muffins are golden and a toothpick inserted comes out clean.
- Cool and Serve: Let the muffins cool in the pan for about 5 minutes before removing. Serve warm for the best flavor and texture.
Notes
- Use fresh or frozen rhubarb; if frozen, do not thaw before adding to batter to prevent excess moisture.
- To soften cream cheese quickly, microwave in 10-second intervals until just soft.
- Check muffins at 17 minutes to avoid over-baking; oven temperatures may vary.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a dairy-free version, substitute cream cheese and milk with plant-based alternatives.
