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Tender Rhubarb Muffins Recipe with Vanilla Cream Cheese Swirl and Oat Crumble

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Tender rhubarb muffins with a creamy vanilla cream cheese swirl and crunchy oat crumble topping, perfect for spring and summer brunches or a comforting homemade treat.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ½ cup (120 g) plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) fresh rhubarb, chopped into small ½-inch pieces
  • 4 ounces (115 g) cream cheese, softened
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup (45 g) rolled oats
  • ¼ cup (50 g) packed brown sugar
  • 3 tablespoons (24 g) all-purpose flour
  • 3 tablespoons (42 g) unsalted butter, cold and cubed
  • ½ teaspoon cinnamon (optional)

Instructions

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, beat melted butter with sugar until just combined. Add eggs one at a time, beating lightly after each addition. Stir in Greek yogurt and vanilla extract until smooth.
  4. Gently pour wet mixture into dry ingredients and fold together with a spatula until just combined. Fold in rhubarb pieces carefully to avoid crushing.
  5. Beat cream cheese, powdered sugar, and vanilla extract in a small bowl until creamy and smooth. Warm briefly if too stiff.
  6. Spoon half of the muffin batter evenly into each muffin cup. Dollop a teaspoon of cream cheese mixture on top of each, then add remaining batter over it. Use a toothpick to gently swirl the cream cheese.
  7. In a small bowl, mix rolled oats, brown sugar, flour, cinnamon, and cold cubed butter. Work butter into dry mix until crumbly with pea-sized clumps.
  8. Sprinkle oat crumble evenly over each muffin cup.
  9. Bake for 20-25 minutes, checking doneness with a toothpick which should come out with a few moist crumbs but no wet batter.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use cold butter for the crumble topping to create crunchy texture. If rhubarb is very tart, toss with a tablespoon of sugar before folding in. Check muffins starting at 18 minutes to avoid drying out. Cream cheese should be softened for smooth swirling. Muffins can be made vegan by substituting dairy-free cream cheese, coconut yogurt, and flax eggs. Gluten-free flour can replace all-purpose flour for gluten-free version.

Nutrition

Keywords: rhubarb muffins, cream cheese swirl, oat crumble, spring baking, homemade muffins, easy muffin recipe, tangy muffins

Find it online: https://sagestirs.com/tender-rhubarb-muffins-recipe-with-vanilla-cream-cheese-swirl-and-oat-crumble-easy-homemade-treats/