Lemon Cream Cheese Muffins
Ingredients
- 1 cup all-purpose flour
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 6 Tablespoons unsalted butter-melted
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1/3 cup unsalted butter-softened
- ¾ cup granulated sugar
- 2 eggs
- 2 Tablespoons lemon zest
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 2/3 cup Greek yogurt
- 2 Tablespoons lemon juice
- 8 oz. cream cheese-room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- ¾ cup powdered sugar
- 1 ½ -2 ½ teaspoons lemon juice
Directions
- 1
Preheat the oven to 425 F, line 12 count cupcake pan with paper liners ad set aside.
- 2
To make the crumb topping, stir together flour, sugar, brown sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
- 3
To make the lemon muffins mixture whisk dry ingredients (flour, baking soda, baking powder and salt) and set aside.
- 4
In a large bowl mix softened butter and sugar for about 2 minutes at high speed. Add eggs, lemon zest, vanilla, and lemon extract and mix for 2 more minutes. Add Greek yogurt and lemon juice and mix just to combine. Running your mixer on low, mix in dry ingredients.
- 5
To make the cream cheese filling, mix softened cream cheese, sugar, and vanilla just to combine.
- 6
To assemble the muffins add 1 heaping Tablespoon of muffin mixture in each cup. Drop 1 Tablespoon of cream cheese mixture in the center of each muffin. Cover cream cheese filling with muffin mixture, filling each cup about 2/3 to ¾ full.
- 7
Generously top each muffin with streusel crumbs.
- 8
Place in preheated oven and reduce the temperature to 350 F. Bake 22-25 minutes, or until the tops are golden brown and the center has set.
- 9
Cool 5-10 minutes in the pan, then transfer the muffins on a rack to cool completely.
- 10
Meanwhile, prepare the glaze. Stir powdered sugar with lemon juice. Start with 1 teaspoon of the juice and gradually add more until desired consistency has reached. Drizzle over muffins and serve.
Lemon Cream Cheese Muffins
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Ratings & Reviews
Based on 11 ratings
Rating Breakdown
About this Recipe
Dreaming of a breakfast treat that's bright, sweet, and utterly indulgent? These Lemon Cream Cheese Muffins deliver a burst of sunny citrus and creamy richness in every bite, offering a delightful escape from the everyday.
What makes these muffins truly special is the thoughtful layering of flavors and textures. You get a tender, moist lemon-infused muffin base, a luscious, tangy cream cheese filling, and a delightful crunch from the buttery streusel crumb topping. It’s a sophisticated twist on a classic muffin, elevated by contrasting elements that truly sing.
Prepare for a symphony of sensations. You'll find a soft, airy muffin base, fragrant with both fresh lemon zest and a hint of lemon extract for concentrated citrus punch. Nestled within is a sweet, tangy cream cheese core, perfectly balanced by the bright lemon. The golden-brown streusel on top adds an irresistible crispness, creating a satisfying texture against the tender crumb. This treat is designed to be a moment of pure enjoyment, easy enough for a relaxed morning but special enough to impress.
Customization & Variations
While delicious as is, these Lemon Cream Cheese Muffins are also adaptable. For instance, if you prefer a less intense lemon flavor, you can reduce or omit the lemon extract, relying solely on the fresh lemon zest and juice. If Greek yogurt isn't on hand, full-fat sour cream can be used for a similar tender crumb and subtle tang. To add another layer of texture to the streusel, consider mixing in a tablespoon or two of finely chopped almonds or pecans.
These muffins are perfect for a special breakfast, an elegant brunch centerpiece, or a comforting afternoon pick-me-up. Serve them warm with a cup of coffee or hot tea for a truly satisfying experience.