Strawberry Rhubarb Cream Cheese Muffins
These Strawberry Rhubarb Cream Cheese Muffins are made with tangy pieces of rhubarb and fresh strawberries, baked with a cream cheese filling you will love, and topped with a crunchy sweet topping with just a hint of cinnamon. You may want to double this recipe; these muffins won't last long!
Servings: 24 muffins
Calories: 160kcal
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup unsalted butter softened
- ¼ cup oil
- ¾ cup cane sugar
- 1 egg
- 1 cup vanilla yogurt
- 1 teaspoon vanilla extract
- 1 cup chopped rhubarb, chopped in small pieces
- 1 cup strawberries, chopped in small pieces
For The Cream Cheese Filling
- 8 ounces cream cheese softened
- ½ cup cane sugar
- 1 teaspoon vanilla extract
For The Crumb Topping
- ⅓ cup all-purpose flour
- 2 tablespoon brown sugar
- 2 tablespoon unsalted butter, cold
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Line muffin tins with liners.
- Prepare the crumb mixture first. In a small bowl, mix all-purpose flour, sugar, and cinnamon. Mix in butter. It will be very crumbly. Use your hands to mix if you like. Set aside.
- Prepare the cream cheese filling: Mix cream cheese, sugar, and vanilla with an electric mixer until smooth. If the cream cheese is at room temperature, it will blend smoothly with no lumps. Set aside.
- Now for the muffin part: Combine the first four dry ingredients in a mixing bowl.
- In a second bowl, cream together the butter, sugar, and oil until smooth. Add the egg, yogurt, and vanilla extract and mix well. Slowly add the dry ingredients to the wet ingredients.
- Toss the chopped rhubarb and strawberries with one tablespoon of flour. Add the rhubarb and strawberries to the batter and lightly mix in. Do not overmix.
- Fill the muffin tins. Use a ¼ cup scoop to fill the liners ⅔ full.
- Drop one tablespoon of the cream mixture on the top of each muffin. I like to make a small indent on the top of the muffin to add the cream cheese.
- Sprinkle the crumb mixture evenly on the muffins with a small spoon.
- Bake for 15-20 minutes until the muffins are golden brown on top, and a toothpick inserted in the center of the muffin comes out clean. Do not overbake.
- Remove muffins carefully from the muffin pan and place on a wire rack to cool for at least 5 minutes. Enjoy!
Notes
Storage: Store leftovers in an airtight container in the fridge for 3-4 days. These also freeze well. Wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months.
Adjust these muffins to your own preferences. If you want fewer calories, omit the cream cheese filling, or omit the crumb topping.
Nutrition
Calories: 160kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 196mg | Potassium: 91mg | Fiber: 1g | Sugar: 14g | Vitamin A: 114IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1mg
