Rhubarb crumble and cream cheese muffins

Courtesy of Paysan Breton, these rhubarb crumble and cream cheese muffins are delicious, moist and fluffy all in one. They taste so good, you’ll be unable to resist eating them all in one go!

Print Recipe

Nutrition Facts

Rhubarb Crumble and Paysan Breton Cream Cheese Muffins

Amount Per Serving

Calories 313 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 50mg17%

Sodium 112mg5%

Potassium 176mg5%

Carbohydrates 45g15%

Fiber 2g8%

Sugar 23g26%

Protein 6g12%

Vitamin A 443IU9%

Vitamin C 5mg6%

Calcium 82mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Rhubarb Crumble and Paysan Breton Cream Cheese Muffins

Gorgeously creamy and moist.

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Dessert, Snack

Cuisine: British

Servings: 9

Calories: 313kcal

Author: Paysan Breton

Equipment

• cupcake tin
• muffin cases
• Mixing bowl

Ingredients

For the crumble topping:

• 100 g plain flour
• 75 g light brown sugar
• 60 g butter melted

For the muffins:

• 135 g plain flour
• 1 tsp baking powder
• pinch of salt
• 1 egg
• 120 g caster sugar
• 120 g Greek yoghurt
• 60 ml vegetable oil
• 1 tsp vanilla extract
• 125 g rhubarb sliced
• 125 g raspberries
• 150 g Paysan Breton French Sea Salt cream cheese

Method

• Preheat the oven to 180°C, line the cupcake tin with muffincases and set aside. This recipe makes 9 muffins.
• To make the crumble topping, stir together the flour andsugar. Add the melted butter and whisk with a fork until coarse crumbs form.Set aside.
• To make the muffins stir together the flour, baking powder, and salt ina large bowl.
• In a medium bowl, whisk together the egg and caster sugar until combined. Whisk in the yogurt, oil, and vanilla extract.
• Add the dry ingredients into the wet ingredients and mix everything together, making sure not to over mix.
• Finally fold in half of the rhubarb and raspberries, reserving the remainder for topping.
• To assemble the muffins, add about 1½ tablespoons of muffin mixture to each muffin case. Using a spoon spread the mixture up the side of the muffin cases to make a small dent in the centre. Drop 1 heaped teaspoon of cream cheese into the centre of each muffin.
• Add a few raspberries and rhubarb on top, then generously top each muffin with the crumble topping. Add a few more raspberries and rhubarb on top again, and gently press the crumbs to stick to the muffin batter.
• Place in the preheated oven. Bake for 22-25 minutes, or until the tops are golden brown.
• Cool for 5-10 minutes in the tray, then transfer the muffins on a rack to cool completely.

Nutrition

Calories: 313kcal | Carbohydrates: 45g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 112mg | Potassium: 176mg | Fiber: 2g | Sugar: 23g | Vitamin A: 443IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 2mg

Recipe courtesy of Paysan Breton (www.paysanbreton.co.uk).

Best-selling cupcake tins

Need a cupcake tin? Check out our list of best-selling cupcake tins on Amazon.

No products found.

You may be interested in…

• Tomato and cheese muffins
• Muffin tin potato, ham and pea frittatas
• Chocolate chestnut cake
• Ravneet Gill’s ‘Lazy Person’s Cake’ recipe
• Banana, tahini and rum cake

This article may include affiliate links to products and services where we may receive a small fee to support the running of this site if you make a purchase or is a sponsored article from one of our select editorial partners providing valuable advice and information to our readers.