Description
Deliciously moist muffins filled with a creamy cheesecake center and topped with fresh rhubarb.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/4 cup milk
- 1 1/2 cups chopped rhubarb (about 2–3 stalks)
- 6 oz cream cheese, softened
- 3 tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- In a small bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until the filling is smooth and creamy. Set aside while preparing the batter.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, whisk together the melted butter, granulated sugar, eggs, vanilla extract, sour cream, and milk until smooth and fully blended.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender. Fold in 1 cup of the chopped rhubarb, reserving the remaining 1/2 cup for topping.
- Spoon about 2 tablespoons of muffin batter into each prepared muffin cup. Add 1 heaping teaspoon of cream cheese filling into the center of each, then cover with more batter until the cups are about three-quarters full. Top each muffin with a few pieces of the reserved rhubarb and lightly press them into the batter.
- Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the muffin portion (avoiding the cream cheese center) comes out clean.
- Let the muffins rest in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve at room temperature or slightly warm.
Notes
- These muffins are best served fresh but can be stored in an airtight container for up to 3 days.
- For a twist, try adding nuts or other fruits along with the rhubarb.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg