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Fresh Rhubarb Streusel Muffins with Cream Cheese Recipe

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4 from 82 reviews

  • Author: Ava
  • Total Time: 55 minutes
  • Yield: 12 muffins

Description

These Fresh Rhubarb Streusel Muffins with Cream Cheese are a delightful combination of tangy rhubarb filling and rich, creamy muffins topped with a crunchy pecan streusel. Perfectly balanced with a hint of cinnamon in the streusel and a smooth cream cheese center, this recipe yields twelve moist, flavorful muffins ideal for breakfast, brunch, or a wholesome snack.

Ingredients

Rhubarb Filling

  • 1 ½ cups rhubarb, chopped
  • ⅓ cup sugar
  • 1 tablespoon water

Cream Cheese Mixture

  • 3 ounces cream cheese, room temperature
  • 1 tablespoon sugar

Muffin Batter

  • 8 tablespoons butter, room temperature
  • ¾ cup sugar
  • 1 ½ cups flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk
  • 2 tablespoons sour cream
  • 1 egg
  • 1 teaspoon vanilla

Streusel Topping

  • ¾ cup pecans, chopped
  • ¾ cup flour
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 5 tablespoons butter, melted

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425ºF and line a 12-cup muffin tin with tulip liners to ensure easy removal and baking.
  2. Cook Rhubarb Filling: In a small saucepan over low heat, combine chopped rhubarb, ⅓ cup sugar, and 1 tablespoon water. Cook, stirring occasionally, until the rhubarb softens and mixture thickens slightly, about 15 minutes. Remove from heat and transfer to a bowl to cool to room temperature.
  3. Prepare Cream Cheese Mixture: In a small bowl, whisk together the room temperature cream cheese and 1 tablespoon sugar until smooth. Set aside to keep ready for assembly.
  4. Make Muffin Batter – Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter until creamy. Gradually add ¾ cup sugar and continue to beat until the mixture is light and fluffy, approximately 3 to 5 minutes.
  5. Add Egg and Vanilla: Add the egg and vanilla extract to the butter and sugar mixture and beat until fully combined and smooth.
  6. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to prepare the dry mix evenly.
  7. Mix Buttermilk and Sour Cream: In a measuring cup, combine the buttermilk and sour cream for the wet ingredients.
  8. Incorporate Dry and Wet Ingredients Alternately: Gradually add the flour mixture and buttermilk mixture into the butter mixture in alternating thirds, starting and ending with the flour mixture. Beat gently just until the batter comes together to avoid overmixing.
  9. Prepare Streusel Topping: In a medium bowl, mix chopped pecans, flour, sugar, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture is crumbly and evenly coated.
  10. Assemble Muffins: Spoon about a tablespoon of the muffin batter into each liner to create a base layer. Add a small dollop of the cream cheese mixture on top, followed by a spoonful of the cooled rhubarb filling. Cover with more muffin batter until each cup is about ¾ full.
  11. Add Streusel and Bake: Sprinkle the prepared streusel topping generously over each muffin. Bake in the preheated oven for 15 minutes, then reduce the heat to 350ºF and continue baking for an additional 15-20 minutes or until a toothpick inserted into the muffin comes out clean or with just a few moist crumbs.
  12. Cool and Serve: Remove muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature for the best flavor and texture experience.

Notes

  • Ensure cream cheese is at room temperature for easy mixing and smooth texture.
  • Do not overmix the batter once the flour is added to avoid tough muffins.
  • If rhubarb is unavailable, you can substitute with fresh or frozen strawberries for a different but delicious flavor.
  • Streusel topping adds a lovely crunch and cinnamon flavor, so don’t skip it for a perfectly balanced muffin.
  • Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • These muffins freeze well; thaw at room temperature before serving.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/fresh-rhubarb-streusel-muffins-with-cream-cheese-recipe/