Cheesecake-Filled Rhubarb Muffins
Cheesecake-Filled Rhubarb Muffins
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 
Servings: 14 muffins
Author: Yummy Addiction
Ingredients
For The Crumb Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter , melted
For The Cheesecake Filling:
  • 6 oz. (170g) cream cheese , softened to room temperature
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
For The Rhubarb Muffins:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter , softened
  • 2/3 cup brown sugar
  • 2 large eggs , at room temperature
  • 3/4 cup low-fat buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh rhubarb , diced in 1/4-inch pieces
Instructions
  1. Preheat oven to 425F. Line two standard muffin tins with 14 paper liners and set aside.
For the crumb topping:
  1. Add the flour, brown sugar, and cinnamon in a medium bowl and mix until combined. Pour in the melted butter and mix until crumbs form. Set aside.

For the cheesecake filling:
  1. In a medium bowl, beat the cream cheese until smooth. Add the egg yolk, vanilla, and sugar and beat until combined. Set aside.

For the muffins:
  1. Whisk together flour, baking powder, baking soda, cinnamon, and salt. In another bowl, cream butter with sugar. Beat in eggs one at a time. Gradually stir in buttermilk and vanilla. The mixture may appear curdled, but that is OK. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over-mix. Gently stir in the diced rhubarb.

  2. Place a heaping tablespoon of batter into each muffin cup. Layer with about 1 tablespoon of cheesecake filling, and then cover that completely with more muffin batter, filling the cups almost full. Sprinkle each muffin evenly with crumb topping and press the crumbs into the batter so that they adhere.
  3. Bake the muffins for 5 minutes at 425F degrees. Lower temperature to 350F and continue baking for an additional 15 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffins for 5 minutes in the tins before putting them onto a wire rack to cool completely.