Rhubarb Streusel Muffins are made with cream cheese in the batter for a super moist muffin, with added rhubarb and a streusel topping. If you love rhubarb, be sure to check out my Rhubarb Cake and Rhubarb Crisp!
Rhubarb Streusel Muffins
It’s summertime here in the midwest, which means the rhubarb is growing in abundance! So, it makes sense to use it up in as many recipes as possible, like this one and my Rhubarb Strawberry Cheesecake! These Rhubarb Streusel Muffins start with my cream cheese muffins with diced rhubarb folded into the mix.
Rhubarb Streusel Muffins Ingredients
There are two delicious parts to this recipe–the cream cheese muffins and streusel topping.Room Temperature Ingredients: It’s important to use room temperature cream cheese, butter, eggs, and buttermilk in this muffin recipe. It does matter for the best results.
Cake Flour: If you don’t have cake flour, don’t give up on the recipe! For every cup of cake flour, take your measuring cup and put 2 tablespoons of corn starch on the bottom, filling the rest with all-purpose flour. This recipe calls for 1 1/2 cups of cake flour.
My suggestion is to take a 1 cup and a 1/2 cup measuring cup. Put 2 tablespoons of corn starch in the 1 cup and fill the rest of the space up with all-purpose flour. Put 1 tablespoon of corn starch in the 1/2 cup, filling the remaining space with all-purpose flour. That will be your ‘cake flour’ for this recipe.
Rhubarb: You will need 2 cups of diced rhubarb for the muffins. This is equivalent to about 1/2 pound to 3/4 pound of rhubarb.
Topping: The topping is a crumbly streusel topping made with brown sugar (I used light brown sugar), flour, cinnamon, and butter.
Let’s Talk Rhubarb
The experts will recommend “choose stalks that are fresh looking, crisp and blemish free…look for smaller leaves, which is also an indication of a younger stalk. Avoid limp stalks and stalks with split ends.” That’s fine and dandy if you are aiming to be the next Martha Stewart, but not how we do it.
I don’t look for perfection, I don’t mind a few blemishes, and there is nothing wrong with a large leaf or a split end. You cut those off anyway! I’ve used big huge stalks and small stalks. They all add something amazing to whatever dessert you are preparing. All rhubarb is good rhubarb in these parts.
How to Make Rhubarb Streusel Muffins
The first part of this recipe is to mix the muffin batter. To make the batter, it’s a matter of gradually incorporating and mixing the ingredients.
- Preheat the oven to 325°F and line your muffin tin with muffin liners.
- Using a stand mixer with a paddle attachment, combine the cream cheese and butter until smooth.
- Next, gradually add the sugar.
- Then, add eggs one at a time, beating them well after each one has been added.
- Add the vanilla.
- Mix in all the cake flour at once and mix it until it is combined.
- Pour in the buttermilk and mix on low until incorporated.
- Remove the bowl and use a spatula to get every last bit of batter incorporated.
- Finally, fold in the diced rhubarb.
Don’t forget about the crumb topping. To make the topping, simply use your hands to mix together the brown sugar, flour, cinnamon, and cold butter. Make sure the butter is no larger than the size of a pea. This is the same topping I used for my Blueberry Coffee Cake recipe.
Baking Rhubarb Streusel Muffins
To get the muffins baked, scoop about a quarter cup of the batter into each lined cup of a muffin tin. Then, evenly divide the streusel topping over each muffin. Bake for 30-35 minutes. The muffins are done when an inserted toothpick comes out with a few crumbs, but no wet batter.
How long will these Muffins last?
Well, that is an easy question to answer for me–a couple of hours, if that! But, I know what you mean. If you leave them out, a rhubarb streusel muffin will last only 1 or 2 days. If you refrigerate the muffins, they will last 2-3 days, but freezing them keeps them good for up to 4 months. Be sure to label and date the freezer-safe container.
Looking for More Muffin Recipes?
Rhubarb Streusel Muffins are made with cream cheese in the batter for a super moist muffin, with added rhubarb and a streusel topping.
- ½ package (4 ounces) cream cheese, room temperature
- ¾ cup (142g or 1½ sticks) salted butter, room temperature
- 1½ cups (301g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups (192g) cake flour
- ⅛ cup (30g) buttermilk, room temperature
- 2 cups rhubarb, diced (approximately ½-¾ pound of rhubarb)
- ⅓ cup brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 3 tablespoons cold butter
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.
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.
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.