Cream Cheese Sourdough Rhubarb Muffins
These incredibly moist sourdough rhubarb muffins are complimented by citrusy orange zest and a smooth, cream cheese filling!
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.
Notes
These incredibly moist sourdough rhubarb muffins are complemented by citrusy orange zest and the best part - a smooth, cream cheese filling!