Rhubarb Cheesecake Muffins

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.