Rhubarb Cheesecake Muffins

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons white sugar
• 0.5 cup white sugar
• 0.5 teaspoon ground cinnamon
• 1 tablespoon cold unsalted butter
• 2.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1.5 cups brown sugar
• 1 cup buttermilk
• 0.5 cup vegetable oil
• 1 large egg
• 2 teaspoons vanilla extract
• 1 teaspoon vanilla butter and nut flavoring
• 1.5 cups thinly sliced rhubarb

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
2. Combine cream cheese and 3 tablespoons sugar together in a bowl; set filling aside.
3. Combine ½ cup sugar and cinnamon together in a separate bowl; cut in butter until crumbly. Set topping aside.
4. Combine flour, baking soda, baking powder, and salt in a bowl. Combine brown sugar, buttermilk, oil, egg, vanilla extract, and vanilla butter and nut flavoring in a separate bowl; stir in flour mixture until blended. Stir in rhubarb.
5. Spoon batter into the prepared muffin cups, filling each ⅓ full; top with 1 tablespoon filling. Spoon more batter to completely cover filling; sprinkle with topping.
6. Bake in the preheated oven until a toothpick inserted into centers comes out mostly clean, about 20 minutes.