Orange and Cardamom Bakery-Style Streusel Muffins With Cream Cheese

The Black Cat Kitchen
by The Black Cat Kitchen
12 muffins
45 min

Nothing is better than fresh citrus fruit in the winter time! I love finding new ways to incorporate citrus into baked goods. Lately, I have been craving giant, bakery-style muffins. You know the ones...that are more cupcake than muffin, covered in crumbly streusel topping, bursting with fresh fruit flavors. So, I decided to make my own. I wanted citrus to star and thought that ground cardamom complemented the flavors really well, especially when paired with a sweetened cream cheese frosting after the bake. Feel free to change up the type of citrus in these. My recipe intended to use oranges, but I had clementines on hand, so that's the zest I used in this particular bake. Be creative and enjoy! Also, there is no such thing as too much streusel topping...!

Orange and Cardamom Bakery-Style Streusel Muffins With Cream Cheese
Recipe details
  • 12  muffins
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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  • 1 1/2 C AP flour
  • 2/3 C brown sugar or regular is fine if you don't have brown
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 1 tsp fresh ground cardamom
  • 1/2 C whole milk
  • 1/4 C fresh squeezed orange juice or other citrus juice
  • 4 Tbsp melted unsalted butter
  • 1 tsp vanilla extract
  • 2 eggs
  • 2/3 C sugar
  • 1/2 C unsalted butter at room temp
  • large pinch salt
  • 1 1/2 C AP flour
  • 2 Tbsp orange zest (I used clementines)
  • 1 tsp vanilla extract
Cream Cheese
  • 8 oz cream cheese
  • 3 C powdered sugar
  • 1 tsp vanilla extract
Preheat oven to 375, line 12-c muffin tin with liners and spray. Or, you can cut parchment paper to get that official "bakery" look and line your tray that way.
Mix streusel ingredients together and set aside.
Combine dry ingredients in large bowl (flour, soda, powder, salt, sugar, cardamom). Set aside.
Combine wet ingredients. (Melted butter, milk, orange juice, vanilla, eggs). Set aside.
Pour wet ingredients into dry and stir until just combined. Don't overmix!
Fill each muffin space 2/3 of the way up. You will have a LOT of streusel topping so don't hesitate to top the batter with a lot of it.
Bake for 10 minutes on center rack. Lower heat to 350 and bake another 7-10 minutes.
While they cool, make the cream cheese frosting by blending ingredients with electric mixer. I piped into the center by simply filling a ziplock bag with the corner cut off. You can be creative if you don't have piping bags.
  • Use whatever citrus fruit sounds good to you. Meyer lemons and blood oranges would both be great.
  • Read the instructions entirely before starting!
The Black Cat Kitchen
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