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
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 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.
