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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- 150 g unsalted butter, softened
- 250 g caster sugar
- 1 large egg, lightly beaten
- 300 g plain flour
- 1 1/2 tsp. baking powder
- 200 ml milk
- 200 g strawberries, hulled and quartered
For the crumble
- 50 g unsalted butter, chilled and chopped
- 75 g plain flour
- 50 g caster sugar
For the filling
- 125 g full-fat cream cheese
- 100 g strawberry jam
- 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.
Per serving:
- Calories: 408
- Protein: 5g
- Total fat: 18g
- Saturates: 11g
- Carbs: 57g
- Total sugars: 33g
- Fibre: 2g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
