RHUBARB CHEESECAKE MUFFINS

Rhubarb Cheesecake Muffins image

Delicious!

Provided by Jo Dunn Borer

Categories Bread Quick Bread Recipes Muffin Recipes

Time 40m

Yield 18

Number Of Ingredients 16

Ingredients

1 (8 ounce) package cream cheese, softened
3 tablespoons white sugar
½ cup white sugar
½ teaspoon ground cinnamon
1 tablespoon cold unsalted butter
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups brown sugar
1 cup buttermilk
½ cup vegetable oil
1 large egg
2 teaspoons vanilla extract
1 teaspoon vanilla butter and nut flavoring
1 ½ cups thinly sliced rhubarb

Steps:

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.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 40.6 g, Cholesterol 26.3 mg, Fat 11.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 4.1 g, Sodium 222.7 mg, Sugar 26.4 g