Cinnamon Rhubarb Cheesecake Muffins
Why this Cinnamon Rhubarb Cheesecake Muffins works
These delightful cinnamon rhubarb cheesecake muffins combine sweet and tangy flavors with a soft, creamy texture. The balance of fresh rhubarb and rich cream cheese makes each bite a treat. Perfect for breakfast, snacks, or dessert, these muffins are a versatile addition to your recipe collection.
How to make Cinnamon Rhubarb Cheesecake Muffins
Ingredients:
- 1 cup rhubarb, chopped
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Directions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, beat together the cream cheese, sugar, and brown sugar until smooth.
- Add the butter, eggs, and vanilla extract, mixing well to combine.
- In another bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the chopped rhubarb.
- Divide the batter evenly among the muffin liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
How to serve Cinnamon Rhubarb Cheesecake Muffins
These muffins can be enjoyed warm or at room temperature. They make a great addition to breakfast or brunch, and pair wonderfully with coffee or tea. Try adding a dollop of whipped cream on top for an extra treat!
How to store Cinnamon Rhubarb Cheesecake Muffins
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze them for up to 3 months; just thaw them at room temperature when ready to enjoy.
Tips to make Cinnamon Rhubarb Cheesecake Muffins
- If you want a stronger rhubarb flavor, you can increase the amount to 1.5 cups.
- For extra sweetness, consider adding a sprinkle of sugar on top before baking.
- These muffins are also delicious with chopped nuts or a swirl of jam in the batter.
Variation
Try substituting the rhubarb with fresh strawberries or blueberries for a delicious fruit twist. You can also add chocolate chips for a richer flavor.
FAQs
Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess liquid before adding it to the batter.
Can I make these muffins dairy-free?
You can use dairy-free cream cheese and butter alternatives to make these muffins dairy-free.
How can I tell when the muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cinnamon Rhubarb Cheesecake Muffins
Ingredients
Wet Ingredients
- 1 cup cream cheese, softened Make sure it's at room temperature for easy mixing.
- ½ cup sugar
- ¼ cup brown sugar
- ¼ cup butter, softened Should be softened to room temperature.
- 2 pieces eggs Large eggs are recommended.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Fruits
- 1 cup rhubarb, chopped Fresh rhubarb is preferred, but can use frozen if thawed and drained.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, beat together the cream cheese, sugar, and brown sugar until smooth.
- Add the butter, eggs, and vanilla extract, mixing well to combine.
- In another bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the chopped rhubarb.
Baking
- Divide the batter evenly among the muffin liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
