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Ingredients

1 (8 ounce) package cream cheese, softened 3 tablespoons white sugar ½ cup white sugar ½ teaspoon ground cinnamon 1 tablespoon cold unsalted butter 2 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1 ½ cups brown sugar 1 cup buttermilk ½ cup vegetable oil 1 large egg 2 teaspoons vanilla extract 1 teaspoon vanilla butter and nut flavoring 1 ½ cups thinly sliced rhubarb

Nutrition Info

279.2 calories carbohydrate: 40.6 g cholesterol: 26.3 mg fat: 11.7 g fiber: 0.7 g protein: 3.7 g saturatedFat: 4.1 g servingSize: - sodium: 222.7 mg sugar: 26.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
Mix cream cheese and sugar for filling together in a bowl, set aside.
Combine sugar and cinnamon for topping in another bowl, cut in butter until crumbly. Set aside.
Combine flour, baking soda, baking powder and salt in a bowl. Mix brown sugar, buttermilk, oil, egg, vanilla extract, and vanilla butter and nut flavoring together in a separate bowl, add dry ingredients and mix until blended. Stir in rhubarb.
Fill liners about 1/3 full with muffin batter. Add 1 tablespoon filling to each muffin. Add batter to completely cover the filling. Sprinkle each muffin with topping.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out mostly clean, about 20 minutes.

18 muffins

Delicious!