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Strawberry rhubarb muffins with cream cheese on a cooling rack and on a white bowl, with strawberries scattered around.

Strawberry Rhubarb Cream Cheese Muffins

These Strawberry Rhubarb Cream Cheese Muffins are sure to make an impression when you serve them. They are made with tangy pieces of rhubarb and fresh strawberries, baked with a cream cheese filling you will love, and topped with a crunchy sweet topping with just a hint of cinnamon. You may want to double this recipe; these muffins won't last long!
5 from 39 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert, Snack
Cuisine American
Servings 24 muffins
Calories 422 kcal


  • muffin tins
  • electric mixer
  • cooling rack


  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup unsalted butter softened
  • ¼ cup oil
  • ¾ cup cane sugar
  • 1 egg
  • 1 cup vanilla yogurt
  • 1 teaspoon vanilla extract
  • 1 cup chopped rhubarb, chopped in small pieces
  • 1 cup strawberries, chopped in small pieces

For The Cream Cheese Filling

  • 8 ounces cream cheese softened
  • ½ cup cane sugar
  • 1 teaspoon vanilla extract

For The Crumb Topping

  • cup all-purpose flour
  • 2 tablespoon brown sugar
  • 2 tablespoon unsalted butter, cold
  • ½ teaspoon ground cinnamon


  • Preheat the oven to 350 degrees F. Line muffin tins with liners.
  • Prepare the crumb mixture first: In a small bowl, mix all-purpose flour, sugar, and cinnamon. Mix in butter. It will be very crumbly. Use your hands to mix if you like. Set aside.
  • Prepare the cream cheese filling: Mix cream cheese, sugar, and vanilla with an electric mixer. Beat until smooth. If the cream cheese is at room temperature, it will blend smoothly with no lumps. Set aside.
  • Now for the muffin part: In a mixing bowl, combine the first four dry ingredients.
  • In a second bowl, cream together the butter, sugar, and oil until smooth.
  • Add the egg, yogurt, and vanilla extract to the sugar mixture and mix well.
  • Slowly add the dry mixture to the wet mixture.
  • Toss the chopped rhubarb and strawberries with 1 tablespoon flour. Add the rhubarb and strawberries to the batter and lightly mix in. Do not overmix.
  • Fill the muffin tins. Use a ¼-cup scoop to fill the liners. Fill them until they are ⅔ full.
  • Drop 1 tablespoon of the cream mixture on the top of each muffin. I like to make a small indent on the top of the muffin to add the cream cheese.
  • Sprinkle crumb mixture on top of muffins with a small spoon. Sprinkle it evenly over all of the muffins.
  • Bake for about 15-20 minutes until the muffins are golden brown on top and a toothpick inserted in the center of the muffin comes out clean. Do not overbake.
  • Remove muffins carefully from the muffin pan and place on a wire rack to cool for at least 5 minutes.
  • Enjoy!


Nutritional information is approximate and is meant as a guideline only.
Storage:  Store leftovers in an airtight container in the fridge.  They will keep for 3-4 days in the fridge.  These also freeze really well.  Wrap individually in plastic wrap and place in a freezer bag.  They will keep for about 3 months.
Adjust these muffins to your own preferences.  If you want fewer calories, omit the cream cheese filling, or omit the crumb topping. 


Calories: 422kcalCarbohydrates: 17.7gProtein: 2.7gFat: 7.9gSaturated Fat: 3.8gCholesterol: 23mgSodium: 154mgPotassium: 95mgFiber: 0.5gSugar: 9.2gCalcium: 44mgIron: 1mg
Keyword muffins, strawberry rhubarb muffins, summer desserts
Tried this recipe?Let us know how it was!