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5 from 1 vote

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.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 12
Calories: 336kcal
Author: Amanda Rettke--iambaker.net



  • ½ package (4 ounces) cream cheese, room temperature
  • ¾ cup (142g or 1½ sticks) salted butter, room temperature
  • cups (301g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • cups (192g) cake flour
  • cup (30g) buttermilk, room temperature
  • 2 cups rhubarb, diced (approximately ½-¾ pound of rhubarb)

Streusel Topping

  • 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.

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.


Calories: 336kcal