RHUBARB CHEESECAKE MUFFINS
Delicious!
Provided by Jo Dunn Borer
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 18
Number Of Ingredients 16
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
RHUBARB CREAM CHEESE MUFFINS
I made these muffins with leftover rhubarb. The cream cheese filling makes them super moist and delicious. Plus they are really easy. Win win!
Provided by Karen
Categories Breakfast
Time 32m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Line muffin pan with baking cups or grease thoroughly.
- Whisk together flour, sugar, baking powder, and salt in a medium bowl. In a separate bowl, use the same whisk to combine milk, oil, and egg. Pour the liquid ingredients into the dry ingredients, and combine with a wooden spoon only until moistened. The mixture should be lumpy.
- In a small mixing bowl combine flour, sugar, and cinnamon. Cut in butter using 2 forks or pastry cutter. Keep going until the mixture looks like coarse crumbs. Set streusel topping aside.
- To prepare filling, use an electric or stand mixer to beat together cream cheese, sugar, half an egg, and vanilla. Beat until smooth. Set filling aside.
- Spoon one tablespoon of muffin mixture into each cup. Top with half of the rhubarb, and then a tablespoon of the cream cheese mixture. Spoon remaining muffin mixture into each cup, top with remaining rhubarb. Use a teaspoon to distribute the streusel topping on each muffin. Bake for 17-20 minutes. Let cool in pan for 5 minutes and serve warm.
Nutrition Facts : ServingSize 1 Muffin, Calories 225 kcal, Carbohydrate 38 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 37 mg, Sodium 230 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 3 g
RHUBARB MUFFINS
Buttermilk replaces some of the usual butter in this recipe, producing a lighter texture. Before using buttermilk, always shake it well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. With an electric mixer, beat together butter and brown sugar in a large bowl until smooth. Beat in egg; add buttermilk, and beat to combine.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture; beat until smooth. Fold in rhubarb.
- Coat a standard (12-cup) muffin tin with cooking spray. Spoon mixture into prepared tin, dividing evenly among cups. Sprinkle with granulated sugar.
- Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes. Cool in pan on a wire rack 15 minutes. Turn out muffins onto rack; cool completely.
Nutrition Facts : Calories 201 g, Fat 5 g, Protein 3 g
SOUR CREAM RHUBARB MUFFINS
Make and share this Sour Cream Rhubarb Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream brown sugar and butter.
- Add sour cream and eggs, mix well.
- Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
- Stir flour mixture into the sour cream mixture until moistened.
- Fold in rhubarb.
- Pour into greased muffin tins.
- Mix together sugar and remaining cinnamon and sprinkle over batter.
- Bake at 375 degrees for 25 to 30 minutes.
Nutrition Facts : Calories 182.3, Fat 8.6, SaturatedFat 4.9, Cholesterol 51.1, Sodium 143.1, Carbohydrate 23.4, Fiber 0.8, Sugar 10.9, Protein 3.2
EASY RHUBARB MUFFINS
Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream.
Provided by Taste of Home
Time 30m
Yield 15 muffins.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.
Nutrition Facts :
CREAM CHEESE RASPBERRY MUFFINS
Everyone loves these moist, cakelike muffins flavored with raspberries and walnuts. The sweet drizzle of icing makes them pretty enough to serve guests. -Phyllis Schmalz, Kansas City, Kansas
Provided by Taste of Home
Time 50m
Yield 8 muffins.
Number Of Ingredients 15
Steps:
- In a small bowl, cream the cream cheese, butter and sugar until smooth. Beat in egg and egg white. Beat in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries and walnuts. , Fill 8 paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , Combine confectioners' sugar and milk; drizzle over muffins.
Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 163mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
SPICED RASPBERRY RHUBARB MUFFINS
We added fresh raspberries and chopped zucchini to Betty Crocker cinnamon streusel premium muffin batter for a delicious brunch treat that can be on the table in only 35 minutes.
Provided by Brooke Lark
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until softened. Stir in sugar and vanilla. Cook 3 to 5 minutes longer. Remove from heat. Stir in raspberries. Set aside.
- In large bowl, stir together muffin mix, milk, melted butter and eggs. Fold in rhubarb mixture. Spoon batter evenly into muffin cups. Top each with Streusel Topping from muffin mix box.
- Bake 18 to 21 minutes or until center muffin springs back when touched lightly in center. Remove from muffin cups. Cool slightly before serving.
Nutrition Facts : ServingSize 1 Serving
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