It has been a crazy month for me. I packed my bags and moved all the way across the country to Boston! But before I did that, I had my friend over for a farewell brunch. These cheesecake-stuffed strusel-ized fig muffins were definitely the star of the meal.
8 oz cream cheese
2 tablespoons honey
1 teaspoon freshly grated lemon zest
1 1/4 teaspoons vanilla extract, divided
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 large egg white
3/4 cup packed dark or light brown sugar
1 cup buttermilk
1/3 cup extra-virgin olive oil
1 1/4 cups chopped figs (dried or frozen)
1 cup all-purpose flour
1/2 cup brown sugar, packed
1 stick butter
1 tsp ground cinnamon
- Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.
- Thoroughly combine cream cheese, honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
- Whisk flour (see Measuring Tip), baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs and chunks of cream cheese mixture.
- Combine flour, brown sugar, butter, and cinnamon in a bowl using a fork. (Because is a muffin really a muffin without streusel?)
- Scoop batter into muffin tins and sprinkle streusel over the top.
- Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.