IMPORTANT : do not use paper cups, otherwise all the dough will get stuck inside. Preheat the oven to 200° C, butter the muffin tray. Mix the flour with the sugar, baking powder and baking soda. Add the butter in flakes and press it into the flour mixture with a fork until everything is crumbly.
Mix the buttermilk with the eggs, orange juice and orange zest.
Then add to the flour mixture and mix together until everything is well blended. Pour the batter 2/3 full into the muffin cups.
In a small bowl put the extra 3 tablespoons of sugar, cut the cream cheese into 12 cubes and roll in the sugar. Now put one cube in the center of each muffin, press down lightly. For the crumble, knead the flour, sugar, orange juice and butter until you have crumbles. Sprinkle these over the muffins and place in the preheated oven. Bake for about 15 – 20 min until they have a light color.
Let cool in the pan for about 10 min, remove and transfer to a cooling rack. They taste best warm when the cream cheese in the center is nice and creamy and soft.
But cold they are also very fine and what is left should then be stored in the refrigerator.