Rhubarb Cheesecake Muffins recipe

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Ingredients

1 (8 ounce) package cream cheese, softened
3 tablespoons white sugar
½ cup white sugar
½ teaspoon ground cinnamon
1 tablespoon cold unsalted butter
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups brown sugar
1 cup buttermilk
½ cup vegetable oil
1 large egg
2 teaspoons vanilla extract
1 teaspoon vanilla butter and nut flavoring
1 ½ cups thinly sliced rhubarb

Nutrition Info

279.2 calories
carbohydrate: 40.6 g
cholesterol: 26.3 mg
fat: 11.7 g
fiber: 0.7 g
protein: 3.7 g
saturatedFat: 4.1 g
servingSize: -
sodium: 222.7 mg
sugar: 26.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.

  2. Mix cream cheese and sugar for filling together in a bowl, set aside.

  3. Combine sugar and cinnamon for topping in another bowl, cut in butter until crumbly. Set aside.

  4. Combine flour, baking soda, baking powder and salt in a bowl. Mix brown sugar, buttermilk, oil, egg, vanilla extract, and vanilla butter and nut flavoring together in a separate bowl, add dry ingredients and mix until blended. Stir in rhubarb.

  5. Fill liners about 1/3 full with muffin batter. Add 1 tablespoon filling to each muffin. Add batter to completely cover the filling. Sprinkle each muffin with topping.

  6. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out mostly clean, about 20 minutes.

Recipe Yield

18 muffins

Recipe Note

Delicious!

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