Bakery-Style Rhubarb Muffins with Gooey Cheesecake Filling & Buttery Crumble Topping
Prepare to fall in love with these extraordinary rhubarb muffins, featuring a luscious, gooey cheesecake filling at their heart, crowned with a sticky, tangy rhubarb topping, and finished with a crisp, buttery crumble. The harmonious blend of tart rhubarb, warm vanilla, and bright orange zest creates an unforgettable flavor profile that elevates these muffins beyond your wildest expectations. Each bite offers a symphony of textures: the pillowy-soft muffin base, the rich, creamy cheesecake, the vibrant, jammy rhubarb, and the irresistible crunch of the crumble. These generously sized muffins bake up beautifully tall and fluffy, rivaling those found in the finest bakeries, yet they are surprisingly simple to make. No electric mixer is needed for any component – just a trusty wire whisk will do the trick (or even a fork if you’re in a pinch!).
After rigorous testing and countless batches, I can confidently say that these are truly the best rhubarb muffins you will ever make. This recipe stands out, transforming a classic into a spectacular treat.
☕ Why You’ll Love This Rhubarb Muffin Recipe
These aren’t just any muffins; they’re a delightful culinary experience. Here’s why this recipe will become your new favorite:
- Truly Bakery-Style Muffins: Forget small, dense muffins. Our recipe yields grand, incredibly fluffy, and generously filled muffins that look and taste like they came straight from a gourmet bakery display.
- Irresistibly Gooey Cream Cheese Filling: This decadent cheesecake filling is astonishingly easy to prepare with just a few ingredients and a simple spoon. It bakes into the most perfect, creamy, and luscious center, transforming each muffin into a mini cheesecake delight.
- Tangy & Sweet Rhubarb Topping: Fresh rhubarb is simmered with a hint of orange juice and sugar, creating a vibrant, sticky, and intensely flavorful topping. This ensures every bite is bursting with that characteristic tart and sweet rhubarb essence that truly defines this springtime fruit.
- Perfectly Buttery Crumble: An effortlessly made crumble topping, rich with butter, adds an essential textural contrast. Its crisp, golden-brown goodness provides a delightful crunch against the soft muffin and gooey fillings.
📝 Key Ingredients for Perfect Rhubarb Muffins
To ensure your rhubarb muffins are a resounding success, pay close attention to these key ingredients and tips for optimal results.
Full steps and ingredients in the comprehensive recipe card below.
Rhubarb: Both fresh and frozen rhubarb perform wonderfully in this recipe, yielding equally delicious results. If using frozen, there’s no need to thaw it beforehand; simply chop it into pieces and proceed as directed. If you find yourself with an abundance of this beautiful seasonal produce, consider trying my rhubarb custard trifle for another delightful treat.
All-Purpose Flour: For the most precise and consistent baking, I highly recommend weighing your flour using a kitchen scale. If a scale isn’t available, measure correctly by first stirring the flour in its bag to loosen it, then gently spooning it into a measuring cup. Level off any excess with the flat edge of a knife, being careful not to pack the flour down into the cup.
Orange: The zest of the orange is incorporated into the muffin batter, imparting a fragrant citrus lift, while the juice is used to cook down the rhubarb for the topping. The pairing of orange and rhubarb is a flavor match made in heaven – their bright, complementary notes enhance each other beautifully. This vibrant combination is also featured in my popular rhubarb cheesecake recipe.
Cream Cheese: For the best gooey cheesecake filling, a full-fat, brick-style cream cheese is ideal. However, in a pinch, low-fat or even spreadable cream cheese can be used. Since the goal here is a luscious, soft center rather than a firm set, these alternatives will still create a delightfully cheesy core within your muffins.
Butter: Melted butter contributes to the tender texture of the muffin batter, while softened butter is crucial for achieving the perfect crumbly topping. I typically use unsalted butter; if using salted butter, remember to omit the added salt in the recipe to prevent your muffins from becoming overly salty.
Oil: A small amount of neutral oil, such as light olive, grapeseed, or canola, is added to the muffin batter. This ensures a wonderfully tender crumb without overpowering the rich buttery flavor. For those seeking a slightly more complex profile, a good quality extra virgin olive oil can introduce subtle grassy undertones.
Sour Cream: This ingredient plays a dual role, adding a touch of tangy creaminess to both the cheesecake filling, making it softer and gooier, and to the muffin batter, enhancing its moisture and tenderness. Plain Greek yogurt can be used as a fantastic substitute if you prefer a slightly lighter or tangier result.
👩🍳 How to Make These Decadent Rhubarb Muffins
Creating these layered rhubarb muffins is a rewarding process, made simple with these step-by-step instructions. While there are a few components, each is straightforward and comes together quickly.
Rhubarb Orange Filling Step-by-Step
Step 1: Thoroughly wash the orange. Carefully grate the zest into a separate small bowl – this vibrant zest will be used in the muffin batter. Then, juice the zested orange into a medium saucepan.
Step 2: Add the chopped rhubarb and granulated sugar to the saucepan containing the orange juice. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Continue to simmer for approximately 10 minutes, stirring occasionally, until the rhubarb has softened considerably and the sauce has noticeably thickened. Once cooked, remove the rhubarb filling from the heat and allow it to cool completely while you prepare the remaining muffin components.
Rhubarb Muffin Batter Step-by-Step
Step 1: Begin by preheating your oven to 385°F (195°C). In a large mixing bowl, combine the granulated sugar with the reserved grated orange zest. Using your fingertips, rub these two ingredients together for a minute or two until the mixture becomes wonderfully fragrant and takes on a slight orange hue. This step helps release the essential oils from the zest, infusing the sugar with intense citrus flavor.
Step 2: Crack the large eggs into the orange-infused sugar mixture. With a wire whisk, vigorously whisk the ingredients together for about one minute until the mixture thickens slightly and becomes light and frothy. This aeration is key to a fluffy muffin texture.
Step 3: To the wet ingredients, add the melted butter, neutral oil, Greek yogurt (or sour cream), milk, sea salt, and pure vanilla extract. Whisk all these components thoroughly until they are completely combined and form a smooth, uniform mixture.
Step 4: Into the same bowl, sift the all-purpose flour and baking powder. Gently stir the dry ingredients into the wet mixture using a spatula or spoon, mixing only until just combined. Be careful not to overmix, as this can lead to tough muffins. Set the finished batter aside in the refrigerator to rest while you prepare the remaining fillings and crumble.
Muffin Cream Cheese Filling and Crumble Step-by-Step
Step 1: In a medium bowl, combine the softened cream cheese, granulated sugar, pure vanilla extract, and sour cream. Stir these ingredients together with a spoon until the mixture is beautifully creamy and uniformly combined. Transfer this delightful cream cheese filling into a plastic food storage bag or a piping bag for easy application.
Step 2: To prepare the buttery crumble, combine the all-purpose flour, granulated sugar, sea salt, and softened butter in a bowl. Using your fingertips, rub the mixture together until it forms distinct crumbs and is thoroughly combined. This process creates a delightful, rustic topping that adds texture and flavor.
Step 3: Line a standard muffin tin with tulip or lotus parchment liners – these are perfect for achieving that bakery-style look. To allow the muffins ample space to rise and spread, I suggest using every alternate hole in your muffin tin. Scoop approximately ⅓ cup of the rested muffin batter into each prepared liner.
Step 4: Take your piping bag filled with the cheesecake mixture. Insert the tip halfway into the muffin batter and squeeze out about two generous tablespoons of the creamy filling. You will notice the muffin batter gently expand around the filling. This creates that wonderful gooey center when baked.
Step 5: Gently dollop a heaping tablespoon of the cooled rhubarb sauce over the muffin batter and cream cheese filling. Then, generously sprinkle the prepared buttery crumble mixture over the top of each muffin, ensuring a good amount for maximum crunch and flavor.
Step 6: Bake the muffins in your preheated oven (385°F or 195°C) for 20-22 minutes. The muffins are ready when a toothpick inserted into the side (not directly into the creamy center, as the cheesecake filling will always appear wet) comes out clean with only a few moist crumbs attached. The crumble topping should achieve a beautiful, lightly golden-brown color.
✔️ Expert Muffin Baking Tips for Success
Achieving bakery-quality muffins at home is easier than you think with these professional tips:
- Embrace Parchment Bakery-Style Liners: For that truly professional, tall, and elegant look, opt for lotus or tulip parchment muffin liners. While readily available at most grocery stores, you can also easily purchase bakery-style muffin liners online. They are a small investment that makes a big difference in presentation.
- Bake in Alternate Muffin Holes: To encourage maximum rise and a beautifully domed top, arrange your muffin liners in every other hole of your muffin tin. This strategy provides sufficient space for heat to circulate evenly and for the muffins to spread without crowding, leading to a superior bake.
- Be Generous with the Crumble: Don’t be shy when it comes to the crumble topping! A liberal amount ensures a robust, crispy layer that won’t melt away entirely during baking. The more crumble, the more satisfying the buttery crunch in every bite.
- Fill the Liners Fully: For those desirable large, bakery-style muffins that are truly satisfying, make sure to fill your muffin liners generously. This allows the batter to rise high and create those coveted fluffy domes.
🥄 Make-Ahead and Storage Tips for Your Rhubarb Muffins
These delightful rhubarb muffins can be conveniently prepared in advance, making them perfect for breakfast meal prep or entertaining. Due to their luscious cream cheese filling, it’s essential to store them chilled to maintain freshness and safety.
Once cooled, place the muffins in an airtight bag or container. They will keep beautifully in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To enjoy them at their best, I recommend gently reheating them. A quick warm-up in the oven or microwave will soften the butter in the batter and restore the cream cheese center to its wonderfully gooey, melt-in-your-mouth consistency.
🍳 Is It Worth Cooking Rhubarb Down for Muffins? Absolutely!
After extensively testing numerous rhubarb muffin recipes throughout the rhubarb season, I can unequivocally state that this method yields THE BEST results. My experiments revealed that simply folding raw, uncooked rhubarb directly into the muffin batter often led to a less vibrant flavor and a somewhat soggy texture. The raw rhubarb tended to release too much moisture during baking, resulting in a disappointing, often sour, and damp mess.
By taking the extra step to cook the rhubarb down into a concentrated sauce with sugar and orange juice, you achieve a magical transformation. This process not only softens the rhubarb to a jammy consistency but also intensifies its natural tangy flavor while binding it into a sticky, luscious topping. This vibrant sauce is packed with an incredible depth of rhubarb flavor that infuses every part of the muffin, making it truly exceptional. Trust me on this – having tasted and compared over six different versions, these muffins truly take the cake. Or, perhaps more aptly, they take the muffin!
📖 Recipe FAQs
It’s common for these muffins to sink slightly in the center because of the rich cream cheese filling, which doesn’t rise as much as the muffin batter. Don’t worry, the generous rhubarb sauce and crispy crumble topping effectively camouflage any slight dip, making it virtually unnoticeable!
Absolutely! Both fresh and frozen rhubarb work perfectly in this recipe. I have personally tested and achieved great results with frozen rhubarb, so feel free to use whichever you have on hand.
To make these delicious rhubarb muffins gluten-free, simply substitute the all-purpose flour with an equal amount (1:1 ratio) of your favorite gluten-free flour blend. Ensure your blend contains xanthan gum for optimal texture.
Yes, as a convenient shortcut, you can certainly use a tablespoon of your favorite jam (rhubarb, strawberry, or raspberry would be excellent) on top of each muffin instead of preparing the homemade rhubarb sauce.
You can certainly make these muffins without the cream cheese filling if you prefer. Simply skip the steps for preparing and adding the cheesecake mixture from the recipe. They’ll still be wonderfully flavorful with just the rhubarb and crumble!
🍊 More Muffin and Rhubarb Recipes to Savor
- The Best Blackberry Muffins
- Rhubarb Trifle
- Red Velvet Muffins
- Rhubarb Cheesecake
Did you make this incredible recipe? I’d absolutely love for you to rate it and share your thoughts in the comments below! Don’t forget to share your delicious creations on Instagram and tag @flouringkitchen. For more inspiring recipe ideas, follow me on Pinterest to save your favorites.
📖 Recipe
Rhubarb Muffins with Cream Cheese Filling and Crumble
MaryEquipment
- wire whisk
- 12 hole regular sized muffin tin
Ingredients
Rhubarb Filling
- 1 orange zested and juiced (save the zest for the muffin batter)
- 2 cups rhubarb cut into pieces
- ¼ cup granulated sugar
Muffins
- 1 cup granulated sugar
- 2 large eggs room temperature
- ½ cup butter melted
- ¼ cup neutral oil or light olive oil
- ½ cup sour cream or greek yogurt
- ⅓ cup milk
- ¼ teaspoon sea salt
- 1 tablespoon pure vanilla extract
- 2 ¼ cup all purpose flour 270g
- 2 teaspoons baking powder
Cream Cheese Filling
- 6 oz cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons sour cream
Crumble
- 1 cup all purpose flour 120g
- ½ cup granulated sugar
- ½ cup unsalted butter softened
- ¼ teaspoon sea salt
Instructions
Rhubarb Filling
- Wash the orange well, then grate its zest into a separate small bowl for later use in the muffin batter. Juice the zested orange directly into a medium saucepan.1 orange
- Add the chopped rhubarb pieces and granulated sugar to the saucepan with the orange juice. Heat the mixture over medium heat, stirring occasionally, until it reaches a gentle simmer. Continue to simmer for approximately 10 minutes, or until the rhubarb is very soft and the sauce has visibly thickened to a jam-like consistency.2 cups rhubarb, ¼ cup granulated sugar
- Once the rhubarb filling is cooked, remove the saucepan from the heat and set it aside to cool completely. This allows the filling to thicken further while you proceed with preparing the muffin batter.
Muffin Batter
- Preheat your oven to 385°F (195°C). In a large mixing bowl, combine the granulated sugar and the reserved grated orange zest. Using your fingertips, gently rub the mixture together until the sugar is infused with the aromatic orange zest, becoming fragrant and slightly colored.1 cup granulated sugar
- Add the two room-temperature large eggs to the orange-sugar mixture. Using a wire whisk, whisk vigorously for about one minute until the mixture is slightly thick and frothy. This helps incorporate air into the batter, leading to light muffins.2 large eggs
- Incorporate the melted butter, neutral oil, Greek yogurt (or sour cream), milk, sea salt, and pure vanilla extract into the bowl. Whisk all the wet ingredients together thoroughly until a smooth and homogenous mixture is achieved.½ cup butter, ¼ cup neutral oil, ½ cup sour cream, ⅓ cup milk, ¼ teaspoon sea salt, 1 tablespoon pure vanilla extract
- Sift the all-purpose flour and baking powder directly into the bowl with the wet ingredients. Using a spatula or wooden spoon, gently fold the ingredients together until they are just combined. Be careful not to overmix, as this can develop the gluten and result in tough muffins. Set the batter aside in the fridge to rest while you prepare the cream cheese filling and crumble topping.2 ¼ cup all purpose flour, 2 teaspoons baking powder
Cream Cheese Filling
- In a medium bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and sour cream. Stir these ingredients together with a spoon until the mixture is perfectly creamy and well combined, resembling a smooth cheesecake batter.6 oz cream cheese, ¼ cup granulated sugar, 1 teaspoon pure vanilla extract, 2 tablespoons sour cream
- Transfer the prepared cream cheese filling into a sturdy plastic food bag or a piping bag. If using a plastic bag, snip off a small corner when ready to pipe.
Crumble
- In a bowl, combine the all-purpose flour, granulated sugar, softened butter, and sea salt. Use your fingers to rub the butter into the dry ingredients until the mixture forms coarse, crumbly pieces. This creates the perfect buttery texture for the topping.1 cup all purpose flour, ½ cup granulated sugar, ½ cup unsalted butter, ¼ teaspoon sea salt
Assembly
- Place tulip or lotus parchment liners into a regular 12-hole muffin tin. For optimal rising and spread, I strongly recommend utilizing every alternate hole in the tin, leaving empty spaces between muffins.
- Scoop approximately ⅓ cup of the rested muffin batter into each prepared liner. Next, insert the piping bag containing the cheesecake filling halfway into the batter and squeeze out about two tablespoons. You’ll observe the muffin batter gently expanding as the creamy filling is added. Finally, generously top each muffin with a heaping tablespoon of the cooled rhubarb sauce and a lavish sprinkle of the prepared buttery crumble.
- Bake the muffins in your preheated oven (385°F or 195°C) for 20-22 minutes. To check for doneness, insert a toothpick into the side of a muffin (avoiding the center where the cheesecake filling resides). It should come out clean with just a few moist crumbs attached. The buttery crumble topping should be beautifully golden brown and crispy.
Notes
- For a professional look, always use parchment bakery-style muffin liners such as lotus or tulip liners.
- To promote even baking and a beautiful domed top, bake your muffins in alternate holes of your muffin tin, giving them ample space to expand.
- Don’t be shy with the crumble! A generous topping ensures a satisfying crunch that complements the soft muffin beautifully.
- For larger, impressive bakery-style muffins, make sure to fill your liners generously with batter.