For best results, use room temperature ingredients for the filling to ensure a smooth and creamy texture. Be careful not to overmix the batter, as this can result in tough muffins. Mix until just combined. If you don't have vanilla butter and nut flavoring, you can substitute with an additional teaspoon of vanilla extract and a pinch of nutmeg for a similar taste. These muffins are delicious served warm or at room temperature. They can be stored in an airtight container for up to 3 days.
Rhubarb Cheesecake Muffins
-
PREP TIME20 mins
-
COOK TIME20 mins
-
TOTAL TIME40 mins
-
SERVING18 People
-
VIEWS16
These Rhubarb Cheesecake Muffins are a delightful treat, blending the tangy zest of rhubarb with the creamy richness of cheesecake, all nestled in a tender, perfectly spiced muffin. A delightful balance of sweet and tart in every bite!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate41 g
-
Cholesterol26 mg
-
Fiber1 g
-
Protein4 g
-
Saturated Fat4 g
-
Sodium223 mg
-
Sugar26 g
-
Fat12 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners. (5 minutes)
02
Step
5 mins
In a bowl, mix the softened cream cheese and 3 tablespoons of white sugar until smooth and creamy. Set aside. (5 minutes)
03
Step
10 mins
In a separate bowl, combine the 0.5 cup of white sugar and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside. (10 minutes)
04
Step
10 mins
In a large bowl, whisk together the flour, baking soda, baking powder, and salt. In another bowl, combine the brown sugar, buttermilk, vegetable oil, egg, vanilla extract, and vanilla butter and nut flavoring. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. Gently fold in the thinly sliced rhubarb. (10 minutes)
05
Step
15 mins
Fill each muffin liner about 1/3 full with the rhubarb muffin batter. Add approximately 1 tablespoon of the cream cheese filling to the center of each muffin. Top with the remaining muffin batter, ensuring the filling is completely covered. Sprinkle the cinnamon-sugar topping generously over each muffin. (15 minutes)
06
Step
20 mins
Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (20 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Felix Morar
Jun 23, 2025I made these for a brunch party, and they were a huge hit! Everyone loved the crumbly topping.
Abraham Gorczany
Jun 13, 2025I added a bit of lemon zest to the batter for extra flavor, and it was delicious!
Colin Maggio
May 22, 2025These muffins are amazing! The rhubarb and cheesecake filling is such a great combination.
Jensen West
May 13, 2025The recipe was easy to follow, and the muffins turned out perfectly. I will definitely be making these again.