Rhubarb cream cheese swirl muffins from 100 Morning Treats (page 35) by Sarah Kieffer

Ingredients

ground cinnamon
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all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
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Serves : 10

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

kris.mundt on April 19, 2026

Used blueberries in place of rhubarb and swapped out AP flour with Heartland Craft Grains Italianesque
anya_sf on January 25, 2024

The rhubarb swirl was quite noticeable in the batter, but somehow wasn't visible in the baked muffins (the cream cheese was). The muffins were tender and delicious, if sweeter than I'd usually make. 1 Tbsp streusel per muffin seemed sufficient. Next time I will reduce the sugar a bit and add some whole chunks of fruit - raspberries might be nice.
dbuhler on January 14, 2024

These were delicious in my entire family loved them. I especially loved the flavor and the texture of these muffins. I used rhubarb from my freezer and added a few frozen raspberries for a more intense red color. My muffin batter was quite stiff, probably to offset the moisture in the rhubarb swirl, and so was my cream cheese mixture and I was worried about getting large clumps of cream cheese instead of a swirl so instead I mixed the cream cheese into the rhubarb mixture and swirled that into the batter. It made my swirl a muted rosy pink which was fine. I had leftover streusel in the freezer which made these muffins come together quite quickly. I also mixed the batter and then stored it in the fridge and baked the following day. I used the recommended tulip liners and that worked really well for me. My yield was 10 muffins. I will definitely make these again!
Jviney on July 05, 2023

Really delicious. I did not have the tulip liners, but I would seek them out for next time as I couldn’t get all the streusel on top of the muffins. I got the called-for ten by measuring the scant 1/3 cup. So so good.
stef on June 04, 2023

Loved these. Got 9. Baked 22 minutes. Will repeat.
EmilyR on May 28, 2023

I used a #16 scoop and ended up with 14 muffins. I'd recommend being very gentle in stirring in the rhubarb as it ended up slightly towards the bottom of the muffins when scooping and filling the cases.
KCKB on May 24, 2023

These are delicious! The tart rhubarb and tang of the cream cheese, sour cream and buttermilk nicely balance the sweetness of the streusel. There seems to be a minor error in the recipe, though? It says the yield is 10 muffins, but it directs you to prepare two pans. It has you portion out a scant 1/3 cup batter per muffin - I got 18 muffins (so I did need the two pans). I freely admit that my measurements may not have been the most precise, but two pans and a 30-minute bake seemed about right. I checked the other muffin recipes in the book: they give yields of 8, 9, 10, 12, 14 and 16, depending. The Mixed Berry Muffins recipe looks like a variation on the same base recipe, lists a yield of 10 and only calls for one pan, but I wouldn’t be surprised if it also actually yields closer to 18 and needs two pans.