Private Chef Kim Napo has shared with Mzansi Life the mouth-watering strawberry and lime cream cheese muffins recipe.
Preheat the oven to 190 degree Celsius and grease a standard 12 cup muffin pan or use paper muffin cups.
For the Muffin Batter:
1 cup buttermilk
1/4 canola oil
2 cups cake flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
Grated rind of one medium sized lime
2 cups strawberries cut into small pieces
For the Cream Cheese Filling:
100 grams cream cheese
1/3 cup icing sugar
1/2 egg (about 2 Tbsp. beaten)
1/4 teaspoon vanilla extract
For the Streusel Topping:
1/4 cup cake flour
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold unsalted butter
First prepare the cream cheese filling by combining the cream cheese, sugar, egg, grated lime rind and vanilla in a small bowl and mix until smooth, set aside.
Next prepare the streusel topping by combining the flour, sugar and cinnamon in a small bowl, cut in the butter until the mixture looks like coarse crumbs, set aside. I’ve discovered that if you put the streusel in the fridges for a few minutes, it crumbles a lot better.
In a medium bowl make the muffin batter by whisking together the buttermilk, oil, egg and sugar. Sift together the flour, baking powder and salt and stir into the buttermilk mixture. Be careful not to over mix, the batter will be slightly lumpy.
To assemble, I use the word “assemble” because to put these together resembles an assembly-line. Start by spooning half a tablespoon of muffin batter into each cup, then add a sprinkle of the strawberry pieces, a tablespoon of the cream cheese filling, another half a tablespoon of the muffin batter followed by another sprinkle of the strawberry pieces and on top a final sprinkle of the streusel topping.
Bake for 24-25 minutes, let cool in the pan for about 5 minutes and serve slightly warm or cold.