Cream Cheese Sourdough Rhubarb Muffins
These incredibly moist sourdough rhubarb muffins are complimented 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.
Yield: 10 muffins
Ingredients
Cream Cheese Filling
- 4 ounces full fat cream cheese, softened
- 2 teaspoons milk
- 1 tablespoon sugar
Muffins
- 145 grams rhubarb
- 220 grams all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons orange zest
- 1/2 teaspoon fine salt + a extra 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 1/4 teaspoons vanilla extract
- 2 tablespoons milk
- 1 tablespoon orange juice
- 80 grams sourdough discard, at room temperature
Equipment
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. (The reason we don't add the discard sooner is because you don't want it to be overwhisked, since it has flour in it, and could get overworked.)
- 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
Long Ferment Option: You can bake these muffins as soon as you mix them up, OR you can put the batter in the fridge and let it rest for up to 16 hours. Simply cover the batter and refrigerate. You can also cover the cream cheese filling and refrigerate alongside it.
*I highly recommend using an inexpensive oven thermometer when you are baking, as no oven is calibrated exactly precise, even one that is brand new. Your other likely runs hotter or cooler than it actually reads, and this can determine how your muffins rise and even baking.
