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Orange Crumble Cream Cheese Muffins

Moist Orange Crumble Cream Cheese Muffins to Brighten Your Day

Delight in these Orange Crumble Cream Cheese Muffins, a perfect blend of moist texture and zesty flavor!
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can substitute with whole wheat or gluten-free flour.
  • 1 cup Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 1 tbsp Baking Powder Check freshness for best results.
  • 1 tsp Baking Soda Ensure it's fresh for optimal performance.
  • 1/2 tsp Salt Omit if watching sodium intake.
  • 1 large Egg A flax egg can be a vegan alternative.
  • 1 cup Whole Milk Non-dairy milk or yogurt can also be used.
  • 1/3 cup Vegetable Oil Melted coconut oil is a healthier choice.
  • 2 tbsp Fresh Orange Zest Lemon zest can be an alternative.
  • 1/2 cup Fresh Orange Juice Fresh juice is best for flavor.
  • 1/2 cup Orange Preserves Can swap with apricot preserves.
For the Crumble Topping
  • 1/2 cup All-Purpose Flour Gives structure to the topping.
  • 1/4 cup Granulated Sugar Balances sweetness.
  • 1/4 cup Cold Unsalted Butter Margarine can be substituted.
For the Cream Cheese Glaze
  • 4 oz Cream Cheese Vegan cream cheese for dairy-free.
  • 1 cup Powdered Sugar Sugar-free versions can be used.
  • 2 tbsp Milk or Cream Non-dairy milk works well.
For the Orange Drizzle
  • 1 cup Powdered Sugar Sweetens the drizzle.
  • 2 tbsp Fresh Orange Juice Fresh is best for flavor.

Equipment

  • Oven
  • muffin tin
  • Mixing bowls
  • whisk
  • spatula
  • pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a medium bowl, combine flour and sugar for the crumble topping; cut in cold butter until crumbly.
  3. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until combined.
  4. In another bowl, whisk the egg, then add milk, oil, zest, and juice, mixing until well incorporated.
  5. Pour the wet mixture into dry and fold delicately until just combined with small lumps remaining.
  6. Scoop batter into muffin cups halfway; add orange preserves, then top with more batter to about 3/4 full.
  7. Sprinkle the crumble topping evenly on each muffin cup.
  8. Bake for 18-22 minutes until tops are golden and a toothpick comes out clean.
  9. Cool muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Use fresh orange zest and juice for best flavor. Avoid overmixing to keep muffins tender. Experiment with different fillings for variety.

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