There’s something incredibly comforting about the aroma of baking Cream Cheese Sourdough Rhubarb Muffins wafting through the kitchen. I’ve tested this recipe multiple times, adjusting the rhubarb-to-sugar ratio after discovering that a balanced sweetness brings out the tartness beautifully. With a soft, tender crumb supported by the sourdough discard and a delightful cream cheese filling, these muffins are a bakery staple that’s easy enough to whip up on a lazy weekend. If you enjoy baking with sourdough, you might also love my Easy Egg Roll in a Bowl.
About Cream Cheese Sourdough Rhubarb Muffins
These Cream Cheese Sourdough Rhubarb Muffins are a wonderful balance of tart and sweet, perfect for breakfast or a snack. I tested this recipe to find the ideal rhubarb size and cream cheese consistency, allowing the cream to flow into every bite. The versatility of these muffins makes them a hit, whether for brunch with friends or cozy family gatherings.
- Quick prep time makes them ideal for busy mornings.
- Budget-friendly with ingredients you likely have on hand.
- Family favorite due to the delightful flavor combination of rhubarb and orange.
- Rhubarb is often praised for its unique tartness, steeped in American cooking traditions.
Key Ingredients & Their Roles
- Rhubarb: Adds a unique tartness; fresh or frozen can be used for baking.
- Full Fat Cream Cheese: Creates a smooth filling; can be substituted with mascarpone for a different texture.
- Sourdough Discard: Helps with tenderness and adds a slight tang; essential for the unique flavor.
- Orange Zest: Brightens the muffin flavor; lemon zest can be an alternative.
How to Make Cream Cheese Sourdough Rhubarb Muffins
- Thinly slice rhubarb into 1/8 inch pieces; this size ensures even distribution and cooking within the muffin.
- In a small bowl, mix cream cheese with milk and sugar until smooth; it may seem curdly at first, but keep mixing until coherent.
- In a large bowl, whisk together flour, baking powder, baking soda, orange zest, and salt; this combination helps create a light texture.
- In another bowl, combine oil, both sugars, and sour cream; mix well, then add the egg, milk, orange juice, and vanilla, whisking until everything is combined.
- Gently fold the wet mixture into the dry ingredients until just incorporated, then add the rhubarb and mix until no dry bits remain.
- Let the batter rest briefly while the oven preheats to 400°F before lining the muffin pan; this resting period helps the flour absorb moisture.
- Scoop some cream cheese filling and press it into the middle of each muffin before baking; this ensures that each muffin gets that rich, creamy center.
- Bake at 375°F for 17-19 minutes until a toothpick comes out clean; be careful not to overbake to keep them moist.
Pro Tips & Troubleshooting
- For a fluffier muffin, use room temperature ingredients; this helps everything blend seamlessly.
- Common pitfall: overmixing the batter; do this gently to keep the muffins tender.
- For a fun twist, mini chocolate chips or chopped nuts can complement the flavor.
- Scaling: this recipe is easy to double or halve without altering the ingredient proportions.
Storage & Make-Ahead Guide
Store in the fridge for up to 5 days and in the freezer for up to 2 months. Reheat in the oven at 350°F for about 5-7 minutes for optimal freshness. I found that after freezing, the muffins retained their moistness surprisingly well, thanks to the cream cheese filling.
Serving Suggestions
These muffins pair beautifully with a hot cup of tea or coffee. For a heartier breakfast, serve alongside a light fruit salad. You might also enjoy my Vegetable Soup or Homemade Chicken Noodle Soup.
Frequently Asked Questions
- Can I use frozen rhubarb? Yes, just thaw and drain excess moisture before using.
- How do I know when muffins are done? Insert a toothpick; it should come out clean or with a few crumbs.
- How can I make this recipe dairy-free? Substitute cream cheese with a dairy-free alternative and use plant-based milk.
- What can I use instead of sourdough discard? A mixture of buttermilk and flour can work as a substitute.
- What is the best way to freeze muffins? Wrap them individually in plastic wrap and place in an airtight container or freezer bag.
Final Thoughts
I truly enjoy these Cream Cheese Sourdough Rhubarb Muffins as a relaxing snack or breakfast choice. Their unique flavors and textures have won my heart and my family’s too! I’d love to hear how your baking turns out — don’t hesitate to share your results!
More Recipes You’ll Love
- Maple Balsamic Brussels Sprouts – a sweet and tangy side that pairs perfectly with muffins.
- Baked Japanese Sweet Potatoes with Miso Tahini Butter – a delightful sweet and savory contrast.
- Honey Glazed Chicken – complements the sweetness of the muffins with its rich flavors.
Cream Cheese Sourdough Rhubarb Muffins
Ingredients
- 4 ounces full fat cream cheese softened
- 2 teaspoons milk
- 1 tablespoon sugar
- 145 grams rhubarb thinly sliced
- 220 grams all-purpose flour
- 1.75 teaspoons baking powder
- 0.25 teaspoon baking soda
- 2 teaspoons orange zest
- 0.5 teaspoon fine salt plus a pinch
- 100 grams neutral oil like sunflower or grapeseed
- 150 grams granulated sugar
- 50 grams brown sugar
- 95 grams full fat sour cream
- 1 large egg
- 1.25 teaspoons vanilla extract
- 2 tablespoons milk
- 1 tablespoon orange juice
- 80 grams sourdough discard at room temperature
Instructions
- Thinly slice rhubarb into 1/8 inch pieces.
- In a small bowl, mix cream cheese filling ingredients until smooth.
- In a large bowl, whisk together flour, baking powder, baking soda, orange zest, and salt.
- In another bowl, combine oil, both sugars, and sour cream, then whisk in egg, milk, orange juice, and vanilla.
- Fold the wet mixture into the dry ingredients until just incorporated, then add rhubarb.
- Let the batter rest while the oven preheats to 400°F.
- Scoop cream cheese filling and insert it into the middle of each muffin before baking.
- Bake at 375°F for 17-19 minutes until a toothpick comes out clean.