Rhubarb Muffins with Cream Cheese Filling
Delicious muffins that blend the tartness of rhubarb with a creamy cream cheese filling, perfect for breakfast, snacks, or desserts.
Ingredients
Muffin Base
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup sugar Can substitute with a sugar alternative.
- 2 large eggs Can substitute with flaxseed for vegan option.
- 1 teaspoon vanilla extract
- 1 cup buttermilk Use plant-based milk for dairy-free version.
- 1 ½ cups diced rhubarb Fresh or frozen can be used.
Cream Cheese Filling
- 8 ounces cream cheese, softened Substitute with dairy-free cream cheese for a vegan option.
- ¼ cup powdered sugar
- 1 teaspoon lemon juice
Instructions
Preparation
- Gather all ingredients on your counter.
- Preheat your oven to 350°F (175°C).
Mixing Dry Ingredients
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Creaming
- In another bowl, cream the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Combining Mixtures
- Gradually mix the dry ingredients with the creamed mixture, alternating with the buttermilk, until just combined.
- Gently fold in the diced rhubarb.
Preparing Cream Cheese Filling
- In a separate bowl, mix cream cheese, powdered sugar, and lemon juice until smooth.
Baking
- Pour muffin batter into lined muffin tin, filling each cup halfway.
- Add a dollop of cream cheese mixture in the center and cover with more batter.
- Bake for 20-25 minutes, checking for doneness with a toothpick.
Notes
Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Can be frozen for up to 3 months.