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Tender Rhubarb Cream Cheese Swirl Muffins Easy Homemade Recipe with Cinnamon Streusel

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Tender rhubarb cream cheese swirl muffins with a cinnamon streusel topping, perfect for spring breakfasts and casual brunches. These muffins combine tart rhubarb, creamy swirl, and crunchy streusel for a cozy, homemade treat.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour, sifted
  • 3/4 cup (150 g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (225 g) fresh rhubarb, chopped into 1/2-inch pieces
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (30 g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (65 g) all-purpose flour (for streusel)
  • 1/3 cup (70 g) brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 4 tablespoons (57 g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Make the streusel topping: In a small bowl, mix 1/2 cup flour, 1/3 cup brown sugar, and 1 teaspoon cinnamon. Cut in 4 tablespoons cold, cubed butter until mixture resembles coarse crumbs. Chill in fridge.
  3. Prepare the cream cheese swirl: Beat 8 oz softened cream cheese with 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract until smooth. Chill in fridge.
  4. Combine dry ingredients: In a large bowl, whisk together 2 cups sifted flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon.
  5. Mix wet ingredients: In a separate bowl, whisk 1/2 cup melted butter, 2 eggs, 1/2 cup yogurt, and 1 teaspoon vanilla extract until smooth.
  6. Combine wet and dry ingredients: Pour wet into dry and stir gently with a spatula just until combined; do not overmix.
  7. Fold in 1 1/2 cups chopped rhubarb gently to keep chunks intact.
  8. Fill each muffin cup halfway with batter. Dollop about 1 tablespoon cream cheese swirl on top, then cover with more batter until 3/4 full. Swirl cream cheese through batter with a skewer or butter knife.
  9. Sprinkle cinnamon streusel generously over each muffin, pressing lightly to adhere.
  10. Bake for 22-25 minutes or until a toothpick inserted near center comes out clean (a few moist crumbs from cream cheese are okay).
  11. Cool muffins in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Notes

Do not overmix the batter to avoid dense muffins. Keep cream cheese cold until swirling to create distinct pockets. Use fresh or frozen rhubarb (thawed and drained). If streusel browns too quickly, tent muffins with foil halfway through baking. Batter can be refrigerated (without streusel) for up to 12 hours before baking.

Nutrition

Keywords: rhubarb muffins, cream cheese swirl, cinnamon streusel, spring baking, easy muffins, homemade breakfast, brunch recipe

Find it online: https://bitefuljoy.com/tender-rhubarb-cream-cheese-swirl-muffins-easy-homemade-recipe-with-cinnamon-streusel/