Cream Cheese Sourdough Rhubarb Muffins
These incredibly moist sourdough rhubarb muffins are complemented by citrusy orange zest and a smooth, cream cheese filling. The tart, sweet rhubarb flavor can be found in every bite, especially with the soft, tender crumb from sour cream and sourdough discard.
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, add cream cheese filling ingredients and mash until smooth.
- Whisk together flour, baking powder, baking soda, orange zest, and salt in a large bowl.
- In a separate bowl, whisk together oil, both sugars, and sour cream.
- Add egg, milk, orange juice, and vanilla, whisking until fully combined;
- fold sourdough discard into the mixture.
- Add liquid mixture to dry ingredients and mix until partially combined before folding in rhubarb.
- Cover and let sit while preheating the oven to 400°F.
- Fill muffin liners with batter and add cream cheese filling.
- Bake at 375°F for 17-19 minutes.
Notes
These muffins are bakery worthy and easy to make, using just a bowl and a whisk.