Tender muffin dough made using freshly squeezed orange juice is topped with an abundant amount of orange-scented streusel topping that is baked to golden brown perfection. The cooled muffins are filled and piped to the brim with vanilla bean-flecked cream. These muffins are so lovely with simple, clean flavors. Enhance the orange and vanilla flavors with a bit of Rodelle Pure Fiori Di Sicilia Flavor!
- Medium
- 45 mins
- 12 servings
Ingredients
For the streusel
- ⅔ cup granulated sugar
- ¼ tsp kosher salt
- ½ cup salted butter, room temperature
- 1 ½ cup all-purpose flour
- 1 tbsp orange zest
- 2 tsp Rodelle Vanilla Paste
- Optional: 1 tsp Rodelle Fiori di Sicilia
For the muffins
- 1 ½ cup all-purpose flour
- ⅔ cup brown sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- ½ cup whole milk
- ¼ cup freshly squeezed orange juice
- 4 tbsp butter, melted
- 1 tbsp vanilla paste
- 2 large eggs
- Optional: 2 tsp Rodelle Fiori Di Sicilia
For the vanilla cream
- 6 oz cream cheese
- 1 tbsp Rodelle Vanilla Paste
- 2 ½ cup powdered sugar
Uses
Occasions
Directions
- Preheat an oven to 375 F and line a muffin tin with liners. Combine all the ingredients for the streusel topping in a medium bowl. Use a fork or your hands to fully incorporate the butter into the flour. There should be no residual dry flour at the bottom of the bowl. Set mixture aside.
- Combine all the dry ingredients, by combining brown sugar, baking powder, baking soda, and kosher salt together. Whisk it to combine.
- Combine all the wet ingredients, by whisking together whole milk, orange juice, melted butter, vanilla paste, fiori di sicilia (if using), and the eggs until combined.
- Pour the wet ingredients into the dry ingredients, then fold the ingredients together using a rubber spatula, stopping when the mixture has just combined. Do not overmix.
- Use an ice cream scoop, to fill each liner ½ full with batter. Top each with streusel (it will be a lot of delicious streusel topping). Bake the muffins for 10 minutes and then lower the oven temperature to 350 F and bake for another 8 minutes. Allow the muffins to cool completely while you make the cream filling.
- To make the cream filling, beat room temperature cream cheese, powdered sugar, and vanilla paste in the bowl of a stand mixer fitted with a paddle attachment, about 2-3 minutes. Fill a piping bag fitted with a long, round piping tip with the filling.
- Press the piping tip into the center of each muffin, squeeze a generous amount of cream filling into each muffin. You can wipe the piping tip with a paper towel in between each muffin as necessary.
Tips
- Using perfectly room temperature cream cheese will result in the most luscious vanilla cream filling.
- To make muffin liners with parchment paper, cut 4” x 4” squares and press them into the muffin pan using a small tin can or cup. Fill each liner as you normally would.
Note: this recipe was developed and photographed for Rodelle by Amanda of From Me to Vuu