Rhubarb Streusel Muffins
Rhubarb Streusel Muffins are made with cream cheese in the batter for a super moist muffin, with added rhubarb and a streusel topping.
Servings: 12
Calories: 336kcal
Ingredients
Muffins
- ½ package (4 ounces) cream cheese, room temperature
- ¾ cup (142 g or 1½ sticks) salted butter, room temperature
- 1½ cups (301 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups (192 g) cake flour
- ⅛ cup (30 g) buttermilk, room temperature
- 2 cups rhubarb, diced (approximately ½-¾ pound of rhubarb)
Streusel Topping
- ⅓ cup brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 3 tablespoons cold butter
Instructions
Muffins
- Preheat oven to 325°F. Prepare a muffin pan with muffin liners.
- In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.
- Add sugar gradually and beat until lighter and fluffier.
- Add eggs one at a time, beating well with each addition.
- Add in the vanilla.
- Add the flour all at once and mix until just combined.
- Add in buttermilk with mixer on low and mix until just incorporated.
- Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.
- Fold in the diced rhubarb.
Streusel Topping
- Using a food processor, fork, or your hands, combine brown sugar, flour, cinnamon, and cold butter pieces in a bowl. (I prefer clean hands) Make sure the butter is broken down and no larger than a pea when you are done.
Assembling Muffins
- Scoop approximately ¼ cup batter into each lined muffin cup.
- Top with the streusel topping and bake for 30-35 minutes, or until an inserted toothpick comes out with crumbs, but not wet batter.
Nutrition
Calories: 336kcal