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Classic Rhubarb Cheesecake Muffins

Classic Rhubarb Cheesecake Muffins: A Treat You’ll Crave!

Delight in Classic Rhubarb Cheesecake Muffins, a sweet and tangy treat that will transport you back to nostalgic summers.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Base
  • 2 cups All-Purpose Flour Can be replaced with a gluten-free blend.
  • 1 cup Granulated Sugar Coconut sugar is a great substitute.
  • 0.5 cup Brown Sugar Light brown sugar works well.
  • 1 teaspoon Baking Soda Essential for leavening.
  • 1 teaspoon Baking Powder Essential for leavening.
  • 0.5 teaspoon Salt Balances sweetness.
  • 1 cup Buttermilk Can be swapped with yogurt or milk mixed with vinegar.
  • 0.25 cup Vegetable Oil Melted butter or canola oil as alternatives.
  • 1 large Egg A flax egg is a good vegan substitution.
Cream Cheese Filling
  • 8 ounces Cream Cheese Mascarpone is a wonderful alternative.
  • 1 teaspoon Vanilla Extract Elevates the flavor.
  • 1 teaspoon Butter Nut Flavoring Use more vanilla if unavailable.
Rhubarb
  • 1 cup Fresh Rhubarb Thoroughly drain if frozen.
Spices
  • 0.5 teaspoon Ground Nutmeg Adds warmth.
  • 0.5 teaspoon Cinnamon Can be omitted if preferred.
Topping
  • 0.5 cup Cold, Cubed Butter Adds crunch.
  • 0.25 cup Additional Sugar for Topping Enhances crunchy texture.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • spoon
  • Measuring cups and spoons

Method
 

Baking Steps
  1. Preheat your oven to 400°F (200°C) and prepare muffin tins.
  2. Bring egg and buttermilk to room temperature, about 10-15 minutes.
  3. Thinly slice fresh rhubarb into 1/4-inch pieces and set aside.
  4. Whisk together flour, baking soda, baking powder, and salt until well combined.
  5. Beat cream cheese and granulated sugar until smooth, about 2-3 minutes.
  6. Mix cold butter, sugar, cinnamon, and nutmeg to create crumble topping.
  7. Whisk together brown sugar, buttermilk, oil, egg, vanilla, and butter nut flavoring.
  8. Fold dry ingredients into wet mixture and then add rhubarb carefully.
  9. Fill muffin cups one-third with batter, add cream cheese filling, then top with more batter.
  10. Sprinkle crumble topping over muffins and bake for 20 minutes or until golden brown.
  11. Cool muffins in pan for 5 minutes before transferring to wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 35mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Use fresh rhubarb for best results, and remember that room temperature ingredients lead to a smooth batter. Avoid overmixing to maintain texture.

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