Ingredients

The following ingredients have 12 Servings
  • 50 g light brown sugar
  • 65 g plain flour
  • 60 g butter
  • 115 g butter
  • 100 g caster sugar
  • 50 g light brown sugar
  • 2 eggs eggs
  • 120 g yogurt (low fat is fine)
  • 2 tsp vanilla bean paste
  • 220 g self raising flour
  • Pinch salt
  • 250 g strawberries (roughly cut into quarters or halves for smaller berries)
  • 170 g cream cheese
  • 1 egg yolk
  • 1 orange (zest only)
  • 3 tbsp icing sugar

Instruction

  • Preheat the oven to 220C / gas mark 8.
  • Using squares of grease proof paper, line your muffin tins (14 muffins total) and place to one side.
  • In a small bowl, mix together the brown sugar and flour for the crumble top. Add the butter small pieces and rub together until you've formed breadcrumbs.
  • In a larger bowl, cream together the butter and golden caster sugar for the muffin mix.
  • Beat well until pale and creamy.
  • Add in the brown sugar and continue to beat.
  • Once the brown sugar is incorporated add the eggs and beat until the mix gets even paler and more creamy. It should also increase in volume.
  • Next add the yogurt and vanilla and beat for another minute.
  • Pour the flour into the wet muffin mix and fold gently until just about incorporated - be careful not to over mix, some dry patches of flour is fine.
  • Add in the strawberries and fold again until evenly distributed then place the bowl to one side.
  • In a separate small bowl, mix together the cream cheese, egg yolk, orange zest and icing sugar for the cheesecake filling.
  • Mix well to ensure its smooth and creamy.
  • Begin spooning the muffin mix into each muffin case, 1 tablespoon at a time.
  • Next spoon over a tablespoon of the cheesecake mix and repeat until the muffin cases are full to the top.
  • Once all of the cases are filled press the crumble top into the surface of each muffin.
  • Bake in the hot oven for five minutes before turning the temperate down 180C / gas mark 4 and bake for a further 20 minutes or until golden and springy.
  • Allow the muffins to cool on a cooling rack.
  • Enjoy while still warm.