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Sooo, I’m in the middle of painting the entire exterior of my house right now.
WHY did I think this was a good idea two weeks ago when I first brought it up to my husband? GAH!
And of course we picked navy blue to go over top of the original beige….can you guess what this means? YUP. Two coats of paint.
Someone just kill me now.
Not only does my husband deserve a big fat gold star for working sun up to sun down, but I think I deserve something big and shiny for all the stuff I have to deal with while I’m painting the house. Like keeping the inside of the house livable. Or actually making dinner. Or still finding time to exercise. Or planning a little birthday party for my now 1-year old. Or picking up immunization records for my almost Kindergartner. Or doing the ‘work’ side of the blog. {Gross paperwork and taxes}
Yeah. Someone give me a medal…cough cough Gordon.
Usually he would read this post and see that last phrase, but odds are he’s still outside painting the house.
Sooooo yeah. Mother’s Day is coming up…maybe I’ll aim for that. MAYBE THE HOUSE WILL BE PAINTED BY THEN.
Someone stop the insanity that is my life.
ANYWAYS. Speaking of Mother’s Day, I’ve partnered with Fair Trade USA to celebrate both Moms and the delicious products we get from these sustainable farms from far away lands. {Learn more here.} For this recipe, I used light muscovado sugar {like brown sugar sort of} and coconut oil.
This recipe is pretty straight forward but has a lot of steps like make the muffin batter, make the cream cheese filling, make the crumble topping. Ok, three steps. That’s basically it.
Not gonna lie, I love me a good crumb muffin. Particularly one that happens to be filled with cream cheese.
Like so:
HELLLLLLLO LOVAH!!!! If you like sweet, soft, creamy, crumbly muffins, then these are your ticket 🙂 Everyone who has a Mom, take note! Make these for mother’s day!
I made these as part of a Moms Make a World of Difference Fair Trade brunch with some other bloggers. I’m actually going to be competing with them in a contest soon, so be on the lookout for that! I’ll need your wonderful votes to launch me to the top! Lol!
But in the mean time, here’s the printable recipe.
Cream Cheese Muffins with Streusel Topping
Ingredients
For the muffin:
- 1 1/4 cup cake flour
- 1/2 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoon coconut oil or butter
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup sour cream
For the cream cheese filling:
- 6 oz cream cheese softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla
For the crumb topping:
- 2 1/2 tablespoons granulated sugar
- 2 1/2 tablespoons light brown sugar or muscovado sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 5 tablespoon coconut oil melted or butter
- 2/3 cup all purpose flour
- powdered sugar for garnish, optional
Instructions
- Preheat oven to 325 degrees. Line 12 muffin cups with paper liners and set aside.
- For the crumb topping: whisk together sugars, cinnamon, and salt. Pour the coconut oil over top and using a wooden spoon, mix until incorporated. Then add the flour and mix until combined. Set aside.
- For the muffin batter: in the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer at low speed, add coconut oil one tablespoon at a time; continue beating until mixture resembles moist crumbs, with no visible lumps of coconut oil, 1 to 2 minutes. Stir the egg, egg yolk, vanilla extract and sour cream and mix until all has been incorporated and batter is light and fluffy.
- For the cream cheese filling: whip all ingredients together until smooth.
- To make the muffins: scoop about 2 tablespoons of muffin batter into each prepared muffin tin. Divide cream cheese filling between each muffin cup and top with more muffin batter. Crumble the topping over each muffin as well. These should look really full!
- Bake 20-22 minutes or until toothpick comes out clean once inserted. Dust with powdered sugar. Serve warm or cool to room temperature.
The recipe states 14 cups of flour. Is that a typo?
Thanks!
yes, I corrected it! It’s 1 1/4 cups flour.