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Crispy Rhubarb Muffins with Cream Cheese Swirl and Turbinado Sugar Top

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These crispy rhubarb muffins feature a luscious cream cheese swirl and a crunchy turbinado sugar topping, perfect for a cozy breakfast or brunch treat. They combine tart rhubarb with sweet cream cheese and a golden, caramelized crust.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (113g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
  • 1 ½ cups (about 200g) fresh rhubarb, chopped
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons granulated sugar (for cream cheese swirl)
  • 1 large egg yolk (for cream cheese swirl)
  • ½ teaspoon vanilla extract (for cream cheese swirl)
  • 2 tablespoons turbinado sugar (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the cream cheese swirl: In a medium bowl, beat together softened cream cheese, 2 tablespoons granulated sugar, 1 egg yolk, and ½ teaspoon vanilla extract until smooth and creamy. Refrigerate while preparing the batter.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and ¾ cup granulated sugar.
  4. In another bowl, whisk melted butter, eggs, vanilla extract, and buttermilk until smooth.
  5. Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just combined; do not overmix.
  6. Fold in the chopped rhubarb carefully to distribute evenly.
  7. Spoon about 2 tablespoons of batter into each muffin cup.
  8. Dollop approximately 1 teaspoon of the cream cheese mixture on top of the batter in each cup. Use a toothpick or skewer to gently swirl the cream cheese through the batter to create a marbled effect.
  9. Sprinkle about 1 teaspoon of turbinado sugar over each muffin.
  10. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean (cream cheese residue is normal). Muffins should be golden and have a crispy top.
  11. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and softened cream cheese for a smooth swirl. Fold rhubarb gently to avoid dense muffins. Pat rhubarb dry if very wet to prevent soggy muffins. Rotate muffin tin halfway through baking for even browning. Turbinado sugar topping adds a crunchy caramelized texture; do not substitute with regular granulated sugar for the topping.

Nutrition

Keywords: rhubarb muffins, cream cheese swirl, turbinado sugar, crispy muffins, homemade muffins, spring baking, easy muffin recipe

Find it online: https://dahliadishes.com/crispy-rhubarb-muffins-recipe-easy-homemade-with-cream-cheese-swirl-and-turbinado-sugar-top/