Brown Butter Rhubarb Cream Cheese Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
Tender muffins with bits of tart rhubarb suspended in a brown butter batter with a tangy cream cheese center.
  • for the muffin batter:
  • ½ cup (4 ounces) unsalted butter, browned
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ½ cup milk
  • 1 large egg, lightly beaten
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 1 cup diced rhubarb
  • for the cream cheese filling:
  • 8 ounces cream cheese, softened
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • coarse sugar for the topping
  1. Brown the butter by cooking it in a saucepan over medium-low until it becomes foamy, stir it occasionally until the solids in the butter turn deep, golden brown and smell fragrant like toffee. Remove from the heat to cool.
  2. Preheat the oven to 350°F. Grease a 12-cup muffin tin well.
  3. Make the cream cheese filling by beating the cream cheese in a mixing bowl until smooth. Beat in the sugar, vanilla, and egg until combined. Spoon the filling into a piping bag or zip-top bag and set aside.
  4. In a mixing bowl, whisk together the flour, baking powder, and salt.
  5. In another bowl whisk the milk, egg, sugar, and vanilla. Whisk in the cooled browned butter.
  6. Fold the wet ingredients into the dry, until just combined. Fold in the diced rhubarb. Divide the batter evenly among the muffin cups, filling each about ¾ full. Cut the tip or corner off of the bag with the cream cheese filling and pipe a few tablespoons of the filling into the center of each muffin. Sprinkle the tops of the muffins with coarse sugar (and a few slices of rhubarb, if you want). Bake the muffins on the center rack of the preheated oven for 25 to 28 minutes, or until a toothpick inserted into the muffin batter comes out clean. Remove from the oven and cool 10 minutes in the pan before turning the muffins out onto a wire rack to cool completely.
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