Fresh Rhubarb Streusel Muffins With Cream Cheese
The tartness of the rhubarb goes perfectly with the sweet streusel topping for an easy and sweet breakfast or afternoon snack. A layer of rich cream cheese is swirled throughout making these the muffin recipe you'll go back to over and over again. These rhubarb muffins take just 25 minutes in the oven, and are even better than the bakery. This is a great recipe for new bakers and old pros alike!
Servings 12
Calories 400kcal
Ingredients
RHUBARB
- 1 ½ cups rhubarb chopped
- ⅓ cup sugar
- 1 tablespoon water
CREAM CHEESE SWIRL
- 3 ounces cream cheese room temp
- 1 tablespoon sugar
MUFFIN
- 8 tablespoons butter room temp
- ¾ cup sugar
- 1 ½ cups flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- 2 tablespoons sour cream
- 1 egg
- 1 teaspoon vanilla
STREUSEL
- 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
- Preheat oven to 425º. Line a 12 cup muffin tip with tulip liners.
- In a small saucepan over low heat, cook rhubarb with water and ⅓ cup sugar until it has softened and is slightly thickened, about 15 minutes. Remove to a bowl to cool to room temperature.
- Combine the cream cheese and 1 tablespoon sugar in a small bowl and set aside.
- In the bowl of a stand mixer, beat the butter until creamy then add ¾ cup sugar and beat until it’s light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined.
- In a separate bowl whisk together the flour, baking powder, baking soda and salt.
- In a measuring cup combine the buttermilk and sour cream.
- Add ⅓ of the flour mixture and ⅓ of the buttermilk alternating, ending with the flour beating just until combined
- With a spatula, swirl in the rhubarb mixture and cream cheese mixture so that you can see the swirls in the batter. Divide between muffin cups and cover with streusel.
Streusel:
- In a medium bowl, whisk together flour, sugars, cinnamon and salt. Add pecans and melted butter, stirring with a fork to combine.
- Bake for 5 minutes, then turn down the oven to 350º without opening the door. Bake for an additional 20 minutes until a toothpick comes out clean. Let cool.
Notes
- You can use frozen rhubarb instead of fresh, just let it thaw first.
- Don't overmix the batter, just mix until the dry ingredients are incorporated.
- Tulip muffin liners work great with a streusel topping.
