Ingredients
18
18 servings
- •1 (8 ounce) package cream cheese, softened
- •3 tablespoons white sugar
- •0.5 cup white sugar
- •0.5 teaspoon ground cinnamon
- •1 tablespoon cold unsalted butter
- •2.5 cups all-purpose flour
- •1 teaspoon baking soda
- •1 teaspoon baking powder
- •0.5 teaspoon salt
- •1.5 cups brown sugar
- •1 cup buttermilk
- •0.5 cup vegetable oil
- •1 large egg
- •2 teaspoons vanilla extract
- •1 teaspoon vanilla butter and nut flavoring
- •1.5 cups thinly sliced rhubarb
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
- Mix cream cheese and sugar for filling together in a bowl; set aside.
- Combine sugar and cinnamon for topping in another bowl; cut in butter until crumbly. Set aside.
- Combine flour, baking soda, baking powder and salt in a bowl. Mix brown sugar, buttermilk, oil, egg, vanilla extract, and vanilla butter and nut flavoring together in a separate bowl; add dry ingredients and mix until blended. Stir in rhubarb.
- Fill liners about 1/3 full with muffin batter. Add 1 tablespoon filling to each muffin. Add batter to completely cover the filling. Sprinkle each muffin with topping.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out mostly clean, about 20 minutes.
Nutritional Facts
Per 18 servings
- Calories: 279
- Carbohydrate: 41g
- Fat: 12g
- Fiber: 1g
- Protein: 4g
- Sugar: 26g
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