Prep Time: 30 minutes

Cooking Time: 25 minutes 

Serves: 12

Ingredients:

Crumble Topping:

• 50g Brown Sugar 
• 65g Plain Flour 
• 60g Butter

Muffin Batter: 

• 115g Butter 
• 100g Caster Sugar 
• 50g Brown Sugar 
• 2 Eggs  
• 120g Plain Yoghurt
• 2 tsp Vanilla Bean Paste 
• 220g Self-Raising Flour 
• Pinch Salt 
  
• 250g Strawberries roughly cut into quarters or halves for smaller berries
  
  

Cheesecake Filling:

• 1 Egg Yolk
• 170g Cream Cheese
• 1 Orange Zest
• 3 tbsp Icing Sugar

Method:

1. Preheat your oven to 220°C. 
   
   
2. Prepare your muffin tins by lining them with squares of greaseproof paper. You'll need 14 muffins in total. Set the tins aside. 
   
   
3. In a small bowl, combine the brown sugar and flour for the crumble top. Add small pieces of butter and rub them together until they form breadcrumbs-like texture. In a larger bowl, cream together the butter and golden caster sugar for the muffin mixture.
     
   
4. Beat the mixture well until it becomes pale and creamy. Incorporate the brown sugar and continue beating. Once the brown sugar is mixed in, add the eggs and beat until the mixture becomes even paler, creamier, and increases in volume.  
   
   
5. Add yoghurt and vanilla to the mixture and beat for an additional minute. Gently fold the flour into the wet muffin mixture until it's almost incorporated. Avoid overmixing; a few dry patches of flour are okay.  
   
   
6. Fold in the strawberries until they are evenly distributed. Set the bowl aside. In a separate small bowl, combine the cream cheese, egg yolk, orange zest, and icing sugar for the cheesecake filling.  
   
   
7. Mix thoroughly to achieve a smooth and creamy consistency. Spoon the muffin mixture into each muffin case, using about 1 tablespoon at a time.  
   
   
8. Spoon approximately 1 tablespoon of the cheesecake mixture over the muffin mixture. Repeat until the muffin cases are filled to the top. 
   
   
9.  Once all the cases are filled, press the crumble topping into the surface of each muffin. Place the muffins in the preheated oven for 5 minutes, then reduce the temperature to 180°C bake for an additional 20 minutes or until the muffins turn golden and springy.
    
   
10.  Allow the muffins to cool on a cooling rack. Enjoy the muffins while they are still warm.  
    

Note: These muffins are wonderfully moist and are best enjoyed warm. Store them in the fridge and consume within 5 days. They can also be frozen successfully. Ensure thorough thawing before consuming. You can reheat them in the microwave or oven to warm them up before eating.