Rhubarb Cheesecake Muffins
Description
Baked with a cheesecake center and a cinnamon-sugar topping, these rhubarb muffins make a unique, sweet treat.
Ingredients
•
1 (8 ounce) package cream cheese, softened
•
3 tablespoons white sugar
•
1/2 cup white sugar
•
1/2 teaspoon ground cinnamon
•
1 tablespoon cold unsalted butter
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2 1/2 cups all-purpose flour
•
1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 1/2 cups brown sugar
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1 cup buttermilk
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1/2 cup vegetable oil
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1 large egg
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2 teaspoons vanilla extract
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1 teaspoon vanilla butter and nut flavoring
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1 1/2 cups thinly sliced rhubarb
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
2
Combine cream cheese and 3 tablespoons sugar together in a bowl; set filling aside.
3
Combine ½ cup sugar and cinnamon together in a separate bowl; cut in butter until crumbly. Set topping aside.
4
Combine flour, baking soda, baking powder, and salt in a bowl. Combine brown sugar, buttermilk, oil, egg, vanilla extract, and vanilla butter and nut flavoring in a separate bowl; stir in flour mixture until blended. Stir in rhubarb.
5
Spoon batter into the prepared muffin cups, filling each ⅓ full; top with 1 tablespoon filling. Spoon more batter to completely cover filling; sprinkle with topping.
6
Bake in the preheated oven until a toothpick inserted into centers comes out mostly clean, about 20 minutes.