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Rhubarb Cream Cheese Muffins from The Food Charlatan
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3.50 from 2 votes

Rhubarb Cream Cheese Muffins

I made these muffins with leftover rhubarb. The cream cheese filling makes them super moist and delicious. Plus they are really easy. Win win!
Prep Time10 minutes
Cook Time17 minutes
Cooling Time5 minutes
Total Time32 minutes
Course: Breakfast
Cuisine: American
Servings: 12 Servings
Calories: 225kcal
Author: Karen



  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/4 vegetable oil
  • 1 egg
  • 1 & 1/2 cups fresh or frozen rhubarb diced

Streusel Topping

  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold butter


  • 4 ounces cream cheese softened
  • 1/3 cup sugar
  • 1/2 egg about 2 tablsepoons beaten
  • 1/4 teaspoon vanilla


  • Preheat oven to 400 degrees. Line muffin pan with baking cups or grease thoroughly.
  • Whisk together flour, sugar, baking powder, and salt in a medium bowl. In a separate bowl, use the same whisk to combine milk, oil, and egg. Pour the liquid ingredients into the dry ingredients, and combine with a wooden spoon only until moistened. The mixture should be lumpy.
  • In a small mixing bowl combine flour, sugar, and cinnamon. Cut in butter using 2 forks or pastry cutter. Keep going until the mixture looks like coarse crumbs. Set streusel topping aside.
  • To prepare filling, use an electric or stand mixer to beat together cream cheese, sugar, half an egg, and vanilla. Beat until smooth. Set filling aside.
  • Spoon one tablespoon of muffin mixture into each cup. Top with half of the rhubarb, and then a tablespoon of the cream cheese mixture. Spoon remaining muffin mixture into each cup, top with remaining rhubarb. Use a teaspoon to distribute the streusel topping on each muffin. Bake for 17-20 minutes. Let cool in pan for 5 minutes and serve warm.


Source: adapted from Squirrel Bakes


Serving: 1Muffin | Calories: 225kcal | Carbohydrates: 38g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 230mg | Potassium: 111mg | Fiber: 1g | Sugar: 19g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg