LIVE
Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Delicious!

Gallery

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
18
Yield:
18 muffins
Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Filling:
Topping:
Muffin Batter:

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.

    Advertisement
  • 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

279 calories; protein 3.7g; carbohydrates 40.6g; fat 11.7g; cholesterol 26.3mg; sodium 222.7mg. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2020
I could eat them all in one sitting! I cut the recipe in half, sorta. Filling 1/2 but added about 2 tsp. flour and 2 tsp. egg. Full recipe of topping with more cinnamon. Batter, did 1/2 but substituted a mix of milk and yogurt for the buttermilk, and used 2 eggs, and 1cup of rhubarb. This half of recipe made 12 muffins, so I thought maybe the original recipe used an extra large muffin pan? MAKE THESE EAT THESE BUT CONTROL YOURSELF. SOOO GOOD! Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/21/2020
I could eat them all in one sitting! I cut the recipe in half, sorta. Filling 1/2 but added about 2 tsp. flour and 2 tsp. egg. Full recipe of topping with more cinnamon. Batter, did 1/2 but substituted a mix of milk and yogurt for the buttermilk, and used 2 eggs, and 1cup of rhubarb. This half of recipe made 12 muffins, so I thought maybe the original recipe used an extra large muffin pan? MAKE THESE EAT THESE BUT CONTROL YOURSELF. SOOO GOOD! Read More
Rating: 5 stars
05/22/2020
I changed a few ingredients to make them gluten-free but these muffins would be fantastic as originally shared! Thank you for this recipe. I will definitely make them again. Read More
Rating: 5 stars
06/09/2020
They’re delicious Read More
Advertisement