Nothing beats the delightful balance of tart rhubarb enveloped in a creamy filling, especially in these Cream Cheese Sourdough Rhubarb Muffins. After multiple rounds of testing, each batch revealed something new—from tweaking the sugar levels to enhance the sweet-tart contrast to discovering how the cream cheese filling adds moisture and depth. If you love the comforting aroma of freshly baked muffins, these will not disappoint. Be sure to check out my Sourdough Pancakes recipe for another delightful way to use your sourdough discard!
About Cream Cheese Sourdough Rhubarb Muffins
These muffins offer a wonderful mixture of textures and flavors that are perfect for both breakfast and dessert. My family couldn’t get enough of them! As I tested different batches, the best versions featured just the right amount of orange zest, which brightens the flavor profile beautifully. Using sourdough discard not only reduces waste but also adds a unique tanginess. The rhubarb, often overlooked, shines in its tartness, making this treat ideal for spring and summer gatherings.
- Quick preparation with just a bowl and whisk makes it a go-to for busy mornings.
- Budget-friendly ingredients you likely already have in your pantry.
- Perfect balance of flavors that appeals to the whole family, making them a beloved option.
- Rhubarb has cultural significance in many cuisines; its unique taste makes it a fascinating ingredient to explore.
Key Ingredients & Their Roles
- Sourdough Discard: Adds a slight tang and moistness, essential for flavor.
- Rhubarb: Offers a wonderful tart contrast; fresh rhubarb is preferred for vibrant flavor.
- Cream Cheese: Creates a rich filling that elevates the overall texture; can be replaced with mascarpone if desired.
- Orange Zest: Brightens the muffins; lemon zest is a good alternative if you prefer.
How to Make Cream Cheese Sourdough Rhubarb Muffins
- Start by slicing the rhubarb into thin, 1/8-inch pieces—this ensures even distribution and cooking.
- Combine cream cheese, sugar, and milk in a small bowl. Mash them together until smooth, letting it rest in the refrigerator while you prepare the muffin batter.
- Whisk together flour, baking powder, baking soda, orange zest, and salt in a large bowl until well mixed. Set aside.
- In another bowl, whisk oil, both sugars, and sour cream until combined. Next, add in the egg, milk, orange juice, and vanilla, mixing until no lumps remain, then carefully incorporate the sourdough discard to avoid overworking it.
Pro Tips & Troubleshooting
- When mixing the cream cheese filling, don’t rush—mashing thoroughly yields a smoother texture.
- Overmixing the batter can lead to dense muffins; only fold until just combined after adding rhubarb.
- If you wish to add a seasonal twist, try swapping rhubarb with diced strawberries or peaches, making sure to adjust sugar levels accordingly.
- This recipe is easily scalable; double the ingredients for a larger batch without altering proportions.
Storage & Make-Ahead Guide
Store these Cream Cheese Sourdough Rhubarb Muffins in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months—just reheat them in the oven at 350°F for about 10-15 minutes straight from frozen for the best texture. After storing a batch, I found they held up surprisingly well, retaining their moisture and flavor!
Serving Suggestions
Enjoy these muffins warm with a pat of butter or alongside a cup of coffee for an indulgent breakfast. They pair beautifully with a light salad for lunch, or try them with Greek yogurt for a delicious afternoon snack!
Frequently Asked Questions
- Can I use frozen rhubarb? Yes, just make sure to thaw and drain excess moisture before using.
- What if I don’t have sourdough discard? You can substitute with equal parts of plain yogurt or more sour cream.
- How can I tell when the muffins are done? A toothpick inserted into the muffin should come out clean or with just a couple of crumbs.
- Can I make mini muffins instead? Absolutely! Just reduce the baking time to about 10-12 minutes.
- What’s the best way to reheat the muffins? Reheating in the oven will restore their soft texture, unlike the microwave.
Final Thoughts
I genuinely love these Cream Cheese Sourdough Rhubarb Muffins and can’t wait for you to try them! They evoke the warmth of home and seasonal gatherings. If you enjoy the flavors, please share your results with me or leave a comment below; I would love to hear your thoughts!
More Recipes You’ll Love
- Strawberry Shortcake – a delightful fruit pairing with rhubarb
- Blueberry Cheesecake Stuffed French Toast – a rich creamy option that complements the tartness
- Pumpkin Chocolate Chip Cookies – seasonal flavors that enhance the muffin experience
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Cream Cheese Sourdough Rhubarb Muffins
Ingredients
- 4 oz full fat cream cheese softened
- 2 teaspoons milk
- 1 tablespoon sugar
- 145 grams rhubarb
- 220 grams all-purpose flour
- 1.75 teaspoons baking powder
- 0.25 teaspoon baking soda
- 2 teaspoons orange zest
- 0.5 teaspoon fine salt
- 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 – see video for size reference. If your rhubarb is quite thick, cut it in half vertically first, then into the pieces.
- In a small bowl, add cream cheese filling ingredients. Use a spoon to mash everything together and continue working the filling until it is smooth and cohesive. It will look curdly at first, just keep working it – it will come together nicely. Set this in the refrigerator while you make the muffins – it doesn’t need to be covered.
- Then whisk flour, baking powder, baking soda, orange zest, and salt together in a large bowl. Set aside.
- In a separate bowl, add oil, both sugars and sour cream. Whisk until cohesively combined, about 30 to 40 seconds. Then add egg, milk, orange juice, and vanilla. Whisk until fully incorporated, then add sourdough discard and whisk until fully incorporated.
- Add liquid mixture to dry ingredients and stir until about 1/2 combined, with quite a bit of flour streaks. Then add rhubarb and continue folding in, just until no dry bits remain.
- Cover and set batter aside while oven preheats to 400 degree F. This rest allows the flour to absorb the liquid. Once oven is preheated, line your muffin pan every other hole with liners. Fill with batter almost to the lip of each tin.
- Then remove cream cheese filling from refrigerator. Use a tablespoon to scoop a scant tablespoon out, slighting rounding it in your fingers, then insert into the middle of each muffin and press down so it goes into the batter, not sitting on top of it. I add a few slices of rhubarb to the top of the muffin, too.
- Place pan in oven and turn oven down to 375 degrees. Bake for 17-19 minutes, just until toothpick inserted into the muffin part comes out clean or with a crumb or two. You do not want to overbake. Remove pan from oven and let cool, then enjoy!