Summary

Ingredients

For the dough:

• 300 grams flour
• 160 g suar, plus 3 tablespoons extra
• 1 ½ teaspoon baking powder
• 0.5 teaspoon ½ baking soda
• 80 g butter, (soft)
• 235 ml buttermilk
• 3 tablespoon orange juice
• 1 tablespoon orange peel, grated
• 1 large egg (s)
• 227 g cream cheese, (Philadelphia cut into 12 cubes)

For the sprinkles:

• 50 grams flour
• 3 tablespoon sugar
• 1 tablespoon orange juice
• 30 g butter
• Butter, for greasing the muffin tins

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Instructions

1. IMPORTANT: do not use paper liners, otherwise the whole dough will stick in them.
2. Preheat the oven to 200 degrees, brush the muffin tray with butter.
3. Mix the flour with the sugar, baking powder and baking soda. Add the butter in flakes and press into the flour mixture with a fork until everything is crumbly. Mix the buttermilk with the eggs, orange juice and orange zest. Then add to the flour mixture and stir together until everything is well mixed. Pour the batter 2/3 full into the muffin tins.
4. Put the extra 3 tablespoons of sugar in a bowl, cut the cream cheese into 12 cubes and toss in the sugar. Now put a cube in the middle of each muffin and press down lightly.
5. For the crumble, knead the flour, sugar, orange juice and butter until you have crumble. Sprinkle these over the muffins and place in the preheated oven. Bake for about 15-20 minutes until they are light colored. Let cool in the tin for approx. 10 minutes, remove and place on a wire rack.
6. They taste best warm when the cream cheese is nice and creamy and soft in the middle. But they are also very fine when cold and what is left should be stored in the refrigerator.