Ingredients
Streusel
Wet
Muffin
Directions
- 1
Preheat the oven to 180c. Line 8 muffin tins with parchment paper. (Coat with baking spray)
- 2
To make crumb topping, combine all the streusel ingredients and whisk until coarse crumbs form. Set aside
- 3
In a bowl add sifted flour and baking powder. Set aside
- 4
In a mixing bowl, whisk together sugar and butter until combined. Add egg, buttermilk, vanilla extract, salt & greek yogurt.
- 5
Whisk until well combined and mixture should be pale and light yellow)
- 6
Add sifted flour, baking powder and frozen strawberries. Mix just until combined, do not over mix.
- 7
Add 1 scoop of muffin mixture in each cup, add few pieces of cream cheese cube. Cover with another 1 scoop of muffin batter.
- 8
Generously top the muffin with streusel, and few frozen strawberries pieces. Add few more cream cheese cubes if you like. (Optional)
- 9
Bake for about 20-25 minutes or until the top are golden brown and the centre are set.
- 10
Let cool for 5-10 minutes before serving.
Notes
Cut the cream cheese into smaller pieces. Allow the cubed cream cheese to sit at room temperature for 20 minutes before adding to the batter. Reserve handful of strawberries to top the muffin. The flour might be different from the other brand, so adjust with flour or milk if the batter is too wet or too dry. Adjust 1 tablespoon at a time to achieve the perfect consistency.
