FINALLY! The rhubarb season has finally arrived!! The first word on my mind when I heard this news from my friend was “muffins!”. Yes, I’m crazy about rhubarb muffins. A little bit. An hour later, I waited in a long queue in a farmers market just to get the first and fresh rhubarb of the season… and I got it!!
Yesterday was that day when I made these gorgeous beauties. I have been missing that wonderful taste of rhubarb for a long time. Soooo yummy… Alright, I must confess, I have no self control around rhubarb baked goods! Mmmmm… love that sweet-sour flavor!
I know that you will love these muffins too. They are not only made with rhubarb, but they are also filled with cheesecake (yum!) and topped with streusel (double yum!). I know, Heaven on Earth. How can you go wrong with that?!
You can’t. These muffins taste just as delicious as they look and they can easily replace morning pancakes for me… and for you! Flavorful, moist, soft, and delicious. Just damn good! They make a great breakfast or midday snack!
Have you made something special with rhubarb this season? If you are a rhubarb lover like me, needless to say, you’ll love these cheesecake filled muffins with a delicious crunchy crumble top!
Time to eat one of these little ones… 🙂
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 3 tablespoons butter, melted
- 6 ounces cream cheese, softened to room temperature
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ⅔ cup brown sugar
- 2 large eggs, at room temperature
- ¾ cup low-fat buttermilk
- 1 teaspoon pure vanilla extract
- 1½ cups fresh rhubarb, diced in ¼-inch pieces
- Preheat oven to 425F. Line two standard muffin tins with 14 paper liners and set aside.
- For the crumb topping: Add the flour, brown sugar, and cinnamon in a medium bowl and mix until combined. Pour in the melted butter and mix until crumbs form. Set aside.
- For the cheesecake filling: In a medium bowl, beat the cream cheese until smooth. Add the egg yolk, vanilla, and sugar and beat until combined. Set aside.
- For the muffins: Whisk together flour, baking powder, baking soda, cinnamon, and salt. In another bowl, cream butter with sugar. Beat in eggs one at a time. Gradually stir in buttermilk and vanilla. The mixture may appear curdled, but that is OK. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over-mix. Gently stir in the diced rhubarb.
- Place a heaping tablespoon of batter into each muffin cup. Layer with about 1 tablespoon of cheesecake filling, and then cover that completely with more muffin batter, filling the cups almost full. Sprinkle each muffin evenly with crumb topping and press the crumbs into the batter so that they adhere.
- Bake the muffins for 5 minutes at 425F degrees. Lower temperature to 350F and continue baking for an additional 15 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffins for 5 minutes in the tins before putting them onto a wire rack to cool completely.