Tender muffin dough made using freshly squeezed orange juice is topped with an abundant amount of orange-scented streusel topping that is baked to golden brown perfection. The cooled muffins are filled and piped to the brim with vanilla bean-flecked cream. These muffins are so lovely with simple, clean flavors.

  • Medium
  • 45 mins
  • 12 servings

For the streusel

  • ⅔ cup granulated sugar
  • ¼ tsp kosher salt
  • ½ cup salted butter, room temperature
  • 1 ½ cup all-purpose flour
  • 1 tbsp orange zest
  • 2 tsp Rodelle Vanilla Paste

For the muffins

  • 1 ½ cup all-purpose flour
  • ⅔ cup brown sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • ½ cup whole milk
  • ¼ cup freshly squeezed orange juice
  • 4 tbsp butter, melted
  • 1 tbsp vanilla paste
  • 2 large eggs

For the vanilla cream

  • 6 oz cream cheese
  • 1 tbsp Rodelle Vanilla Paste
  • 2 ½ cup powdered sugar
  1. Preheat an oven to 375 F and line a muffin tin with liners. Combine all the ingredients for the streusel topping in a medium bowl. Use a fork or your hands to fully incorporate the butter into the flour. There should be no residual dry flour at the bottom of the bowl. Set mixture aside.
  2. Combine all the dry ingredients, by combining brown sugar, baking powder, baking soda, and kosher salt together. Whisk it to combine.
  3. Combine all the wet ingredients, by whisking together whole milk, orange juice, melted butter, vanilla paste, and the eggs until combined.
  4. Pour the wet ingredients into the dry ingredients, then fold the ingredients together using a rubber spatula, stopping when the mixture has just combined. Do not overmix.
  5. Use an ice cream scoop, to fill each liner 3/4 full with batter. Top each with streusel (it will be a lot of delicious streusel topping). Bake the muffins for 10 minutes and then lower the oven temperature to 350 F and bake for another 8 minutes. Allow the muffins to cool completely while you make the cream filling.
  6. To make the cream filling, beat room temperature cream cheese, powdered sugar, and vanilla paste in the bowl of a stand mixer fitted with a paddle attachment, about 2-3 minutes. Fill a piping bag fitted with a long, round piping tip with the filling.
  7. Press the piping tip into the center of each muffin, squeeze a generous amount of cream filling into each muffin. You can wipe the piping tip with a paper towel in between each muffin as necessary.


  • Using perfectly room temperature cream cheese will result in the most luscious vanilla cream filling.
  • To make muffin liners with parchment paper, cut 4” x 4” squares and press them into the muffin pan using a small tin can or cup. Fill each liner as you normally would.

Note: this recipe was developed and photographed for Rodelle by Amanda of From Me to Vuu