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Rhubarb-Filled Streusel Muffins

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Rhubarb-Filled Streusel Muffins

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Rhubarb-Filled Streusel Muffins Recipe Rhubarb-Filled Streusel Muffins Recipe

Topped with a cinnamon-laced streusel crunch, these tender sour cream muffins hide a swirl of rhubarb compote and lightly sweetened cream cheese in the center.

At a glance

Prep
Bake
Total
Yield
14 muffins

Nutrition information

Ingredients

Filling

  • 1/4 cup + 1 tablespoon sugar, divided
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 cup diced rhubarb
  • 1 teaspoon grated lemon rind (zest) or 1/8 teaspoon lemon oil
  • 3 ounces cream cheese, at room temperature

Streusel

  • 2/3 cup sugar
  • 2/3 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter, softened
  • 1/4 teaspoon almond extract

Batter

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter
  • 3/4 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup sour cream

Filling

  • 2 1/8 ounces sugar, divided
  • 1 ounce King Arthur Unbleached All-Purpose Flour
  • 4 1/4 ounces diced rhubarb
  • 1 teaspoon grated lemon rind (zest) or 1/8 teaspoon lemon oil
  • 3 ounces cream cheese, at room temperature

Streusel

  • 4 3/4 ounces sugar
  • 2 7/8 ounces King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 5/8 ounces unsalted butter, softened
  • 1/4 teaspoon almond extract

Batter

  • 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 ounces unsalted butter
  • 5 1/4 ounces sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 6 ounces sour cream

Filling

  • 60g sugar, divided
  • 28g King Arthur Unbleached All-Purpose Flour
  • 120g diced rhubarb
  • 1 teaspoon grated lemon rind (zest) or 1/8 teaspoon lemon oil
  • 85g cream cheese, at room temperature

Streusel

  • 135g sugar
  • 82g King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 74g unsalted butter, softened
  • 1/4 teaspoon almond extract

Batter

  • 241g King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 57g unsalted butter
  • 149g sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 170g sour cream

Instructions

  1. Preheat the oven to 400°F. Line the wells of a muffin pan with papers, and grease the insides of the papers. You’ll have two extra muffins to bake, so use two 6-ounce ramekins as molds; or if you have one, a 6-well muffin pan. Or simply bake in two batches.
  2. To make the filling: Whisk 1/4 cup of the sugar and the flour together in a small bowl. Place the rhubarb in a small saucepan with the lemon zest and pour the sugar/flour mixture over it. Bring to a simmer over medium heat and cook until the mixture boils and thickens, about 5 minutes. Remove from the heat and cool to room temperature. Mix the remaining tablespoon of sugar into the cream cheese until the mixture is smooth. When the rhubarb has cooled, swirl rhubarb and cream cheese together without completely mixing the rhubarb in.
  3. For the streusel: In a small mixing bowl, whisk together the sugar, flour, cinnamon, and salt. Stir in the butter and almond extract, mixing until the mixture forms crumbs. Set the mixture aside.
  4. For the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the mixture aside.
  5. In a large mixing bowl, use an electric mixer to beat together the butter and sugar until they’re light and fluffy and almost white in color. Scrape the bowl, then add the eggs one at a time, beating well after each addition.
  6. Add the vanilla and sour cream and mix until incorporated. Add the dry ingredients and mix on low speed just until the batter is smooth.
  7. To assemble: Portion the batter into the muffin cups, using 1/4 cup of batter for each. Use a wet finger or the back of a spoon to make a 1″ deep indentation in the top of each one.
  8. Scoop 1 tablespoon of cream cheese filling into each indentation (a teaspoon cookie scoop is very helpful here) and press it down slightly. Sprinkle the top of each muffin with 2 tablespoons of the streusel mixture, pressing it in just a bit to help it stick.
  9. Bake the muffins for 22 to 25 minutes, until a cake tester or toothpick inserted into the center comes out clean. Remove from the oven and cool in the pan on a rack for 5 minutes, then tilt out of the pan and transfer to the rack to finish cooling completely.
  10. Store any leftovers in the refrigerator, covered, for up to 1 week.

Nutrition Information

  • Serving Size1 muffin, 110g
  • Servings Per Batch14
Amount Per Serving:
  • Calories349
  • Calories from Fat135
  • Total Fat15g
  • Saturated Fat9g
  • Trans Fat0g
  • Cholesterol71mg
  • Sodium401
  • Total Carbohydrate52g
  • Dietary Fiber1g
  • Sugars28g
  • Protein6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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