Cream Cheese Sourdough Rhubarb Muffins
These incredibly moist sourdough rhubarb muffins are complemented by citrusy orange zest and the best part - a smooth, cream cheese filling! The tart, sweet rhubarb flavor can be found in every bite, and the soft, tender crumb comes from sour cream and sourdough discard. These muffins are bakery worthy and easy to make - you only need a bowl and a whisk.
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!
Notes
These incredibly moist sourdough rhubarb muffins are complemented by citrusy orange zest and the best part - a smooth, cream cheese filling! The tart, sweet rhubarb flavor can be found in every bite, and the soft, tender crumb comes from sour cream and sourdough discard. These muffins are bakery worthy and easy to make - you only need a bowl and a whisk.
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