These muffins are filled with a strawberry cream cheese filling and fresh strawberries and then topped with a crunchy crumble topping. They can also be frozen so you can have a sweet treat to hand at all times!
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Yields:
12
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
408
Ingredients
150g
unsalted butter, softened
250g
caster sugar
1
large egg, lightly beaten
300g
plain flour
11/2tsp.
baking powder
200ml
milk
200g
strawberries, hulled and quartered
For the crumble
50g
unsalted butter, chilled and chopped
75g
plain flour
50g
caster sugar
For the filling
125g
full-fat cream cheese
100g
strawberry jam
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole muffin tin with muffin cases. Put all the crumble ingredients in the small bowl of a food processor and pulse to coarse breadcrumbs. Alternatively rub butter into flour with your fingertips, then stir in the sugar.
Step 2Make the filling. In a small bowl mix the cream cheese and jam until combined.
Step 3For the muffin, with a handheld electric whisk beat butter and sugar together until pale and fluffy. Add the egg, a little at a time, beating well after each addition.
Step 4Add flour and baking powder and mix in with a large metal spoon, followed by the milk, until smooth. Gently fold in the strawberries.
Step 5Half-fill the cases with the cake mixture, then divide the cream cheese filling between them. Top with remaining cake mixture, followed by the crumble, and bake for 40min until risen and golden. Remove from the tin and cool completely on a wire rack before serving.
Freeze ahead:
Once cooled, wrap individual muffins in several layers of cling film or stack between sheets of baking parchment in an airtight container and freeze for up to 3 months. Reheat from frozen in an oven preheated to 180°C (160°C fan) mark 4, for 20min. Cool completely on a wire rack.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
