Rhubarb-Filled Streusel Muffins Recipe
Rhubarb and cream-cheese filled sour cream streusel muffins are perfect for spring.
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Cooking tools:
- Muffin tin
- Ramekin
- Cookie scoop
- Cake tester
- Cooling rack
- Hand mixer
- Oven
- Stove
- Whisk
- Mixing bowl
- Saucepan
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Cupcake liner
- Toothpick
Ingredients
- 1/4 cup plus 1 tablespoon (60g) granulated sugar, divided
- 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour
- 1 cup (120g) rhubarb, diced
- 1 teaspoon lemon zest or 1/8 teaspoon lemon oil
- 3 ounces (85g) cream cheese, at room temperature
- 1/2 cup (99g) granulated sugar
- 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon cinnamon
- 1/4 teaspoon plus 1/8 teaspoon table salt
- 4 tablespoons (57g) unsalted butter, softened
- 1/8 teaspoon almond extract
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon table salt
- 4 tablespoons (57g) unsalted butter
- 3/4 cup (149g) granulated sugar
- 2 large eggs
- 1 1/2 teaspoons King Arthur Pure Vanilla Extract
- 3/4 cup (170g) sour cream
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