Muffins with crumbles and cream cheese center

Ingredients for 12 servings:

• 300 g flour
• 160 g sugar, plus 3 tbsp extra
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 80 g butter (soft)
• 235 ml buttermilk
• 3 tbsp orange juice
• 1 tbsp orange peel, grated
• 1 large egg(s)
• 227 g cream cheese (Philadelphia cut into 12 cubes)
• 50 g flour
• 3 tbsp sugar
• 1 tbsp orange juice
• 30 g butter
• Butter, for greasing the muffin tins

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

IMPORTANT: do not use paper baking cups, otherwise all the batter will stick to them. Preheat the oven to 200°C, grease the muffin tin with butter. Mix the flour with the sugar, baking powder and baking soda. Add the butter in flakes and press it into the flour mixture with a fork until it is crumbly. Mix the buttermilk with the eggs, orange juice and orange zest. Then add it to the flour mixture and mix until everything is well combined. Fill the muffin tins 2/3 full with the batter. Put the extra 3 tablespoons of sugar in a small bowl, cut the cream cheese into 12 cubes and roll them in the sugar. Now put a cube in the middle of each muffin and press it down lightly. For the crumb topping, knead the flour, sugar, orange juice and butter until you have crumbs. Sprinkle these over the muffins and place in the preheated oven. Bake for about 15 – 20 minutes until they are lightly browned. Let cool in the pan for about 10 minutes, then remove and place on a wire rack. They taste best warm, when the cream cheese in the center is nice and creamy. They’re also delicious cold, and any leftovers should be refrigerated.