Strawberry Cinnamon Roll Muffins
Strawberry Cinnamon Roll Muffins are everything you love about a fruity, sweet cinnamon roll, but in a fraction of the time
Ingredients:
FOR THE MUFFINS:
2 cups all purpose flour
3 teaspoons baking powder
½ teaspoon salt
1/3 cup sugar
1 teaspoon cinnamon
3 tablespoons melted butter, cooled slightly
1 egg
¾ cup milk (plus more as needed)
Juice of half a lemon
1 teaspoon lemon zest
1 ¼ cups fresh strawberries, hulled and chopped
FOR THE STREUSEL TOPPING:
½ cup brown sugar
½ cup all purpose flour
1 teaspoon ground cinnamon
4 tablespoons cold butter
6 to 8 drops lemon oil, or to taste
FOR THE FROSTING:
2 ounces cream cheese, softened
1 cup powdered sugar
1 tablespoon milk
dash of vanilla
Directions:
1 Preheat oven to 400°F. Generously grease a standard 12 cup muffin tin.
2 In a large bowl, sift together the dry ingredients. In a separate bowl, whisk together the wet ingredients until well combined. Make a well in the center of the flour mixture and add the egg mixture, stirring only until just combined. Gently fold in the strawberries.
3 Combine all the topping/filling ingredients. Use your hands to work the mixture into a coarse crumble.
4 Spoon the muffin batter, about ¼ cup, into each muffin tin. Top with streusel, pressing it gently down into the top of the muffin batter in each cup. Bake at 400 degrees for 12 to 15 minutes, or until muffins spring back when pressed lightly. Remove from oven. Cool slightly, then transfer carefully to a wire rack.
5 Whisk together all of the frosting ingredients. Drizzle over the top of the muffins and enjoy every single delicious bite.
