Name: Strawberry Rhubarb Cream Cheese Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2/3 cup granulated sugar; 2 large eggs; 3/4 cup whole milk or buttermilk; 1/2 cup unsalted butter, melted and cooled; 1 teaspoon vanilla extract; 1 cup chopped fresh strawberries; 1 cup chopped fresh rhubarb; 6 oz cream cheese, softened; 3 tablespoons granulated sugar; 1 egg yolk; 1/2 teaspoon vanilla extract

Why You’ll Love This Recipe

These muffins offer the best of both worlds—fruity and creamy, sweet and tangy. The cream cheese swirl adds richness and contrast to the bright, juicy fruit, creating a perfectly balanced bite every time. They’re great for breakfast, snacks, or dessert, and freeze well for make-ahead convenience. If you’re a fan of fruit-forward baked goods with a creamy twist, this recipe is a must-try.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Whole milk or buttermilk
Unsalted butter (melted and cooled)
Vanilla extract
Fresh strawberries (chopped)
Fresh rhubarb (chopped)

For the cream cheese filling:

Cream cheese (softened)
Granulated sugar
Egg yolk
Vanilla extract

Directions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the eggs, sugar, melted butter, milk (or buttermilk), and vanilla until smooth.
Gradually stir the dry ingredients into the wet ingredients until just combined—do not overmix.
Gently fold in the chopped strawberries and rhubarb. Set aside.
In a separate bowl, prepare the cream cheese filling by mixing the softened cream cheese, sugar, egg yolk, and vanilla until smooth.
Fill each muffin cup about halfway with muffin batter. Add a small spoonful of cream cheese mixture on top, then add a bit more batter to cover. Use a toothpick or knife to gently swirl the cream cheese into the batter, if desired.
Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the muffin comes out clean.
Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 muffins.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Crumble topping: Add a streusel topping made from flour, brown sugar, and butter before baking.
Gluten-free: Use a 1:1 gluten-free flour blend.
Low sugar: Reduce sugar in the muffin batter or use a sugar substitute.
Extra fruity: Mix in a handful of raspberries or blueberries for more berry flavor.
Mini muffins: Use a mini muffin pan and reduce baking time to 12–15 minutes.

Storage/Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, microwave for 15–20 seconds or warm in a 300°F oven for 5 minutes.
To freeze, wrap muffins individually and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm gently before serving.

FAQs

Can I use frozen fruit instead of fresh?

Yes, you can use frozen strawberries and rhubarb—just thaw and drain them well before adding to the batter to avoid excess moisture.

What does rhubarb taste like?

Rhubarb has a tart, slightly sour flavor that balances beautifully with sweet strawberries and the rich cream cheese filling.

Do I have to peel rhubarb?

No, there’s no need to peel rhubarb unless the stalks are very tough or stringy.

Can I make these muffins without cream cheese?

Yes, simply omit the cream cheese layer for a more traditional fruit muffin.

Can I substitute Greek yogurt for the cream cheese?

You can try using thick Greek yogurt, but the texture and flavor will be slightly different—less rich and more tangy.

Why did my muffins turn out dense?

Overmixing the batter can cause dense muffins. Mix just until the ingredients are combined.

How do I know when the muffins are done?

A toothpick inserted in the center should come out clean or with a few moist crumbs. The tops should be lightly golden.

Can I double the recipe?

Yes, you can easily double the ingredients to make 24 muffins. Use two muffin pans or bake in batches.

What type of cream cheese should I use?

Use full-fat block-style cream cheese for best texture and flavor. Avoid whipped or spreadable versions.

Are these muffins freezer-friendly?

Yes, they freeze beautifully. Just cool completely, wrap tightly, and store for later.

Conclusion

Strawberry Rhubarb Cream Cheese Muffins are a fresh, flavorful, and comforting treat that’s perfect for any time of day. The combination of sweet strawberries, tangy rhubarb, and creamy filling makes each bite irresistible. Whether you’re baking for brunch, a snack, or to share with loved ones, these muffins are a beautiful way to celebrate seasonal fruit and simple baking at its best.