Lemon Cream Cheese Muffins
Lemon Cream Cheese Muffins are simple to make, tasty muffins with a lemony flavor. They’re made with Greek yogurt and have a crunchy crumb topping. Inside, there’s a delicious cream cheese filling that makes them soft and crunchy at the same time. These muffins are a great combination of flavors.
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 12
Ingredients
Streusel Crumb Topping:
- 1 cup all-purpose flour
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ¼ tsp salt
- 6 tbsp unsalted butter-melted
Lemon Muffins:
- 1 ½ cups all-purpose flour
- ¼ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 1/3 cup unsalted butter-softened
- ¾ cup granulated sugar
- 2 eggs
- 2 tbsp lemon zest
- 1 tsp vanilla
- 1 tsp lemon extract
- 2/3 cup Greek yogurt
- 2 tbsp lemon juice
Cream Cheese Filling:
- 8 oz. cream cheese-room temperature
- ¼ cup granulated sugar
- 1 tsp vanilla
Glaze:
- ¾ cup powdered sugar
- 1 ½ –2 ½ tsp lemon juice
Instructions
- Heat your oven to 425 degrees Fahrenheit. Place paper liners in a 12-count cupcake pan and set it aside.
- For the crumb topping, mix flour, sugar, brown sugar, and salt. Add melted butter and stir with a fork until you have coarse crumbs. Set this aside.
- To make the lemon muffins, whisk together the dry ingredients (flour, baking soda, baking powder, and salt) and set them aside.
- In a big bowl, blend softened butter and sugar for about 2 minutes at high speed. Then, add eggs, lemon zest, vanilla, and lemon extract, and mix for another 2 minutes. Add Greek yogurt and lemon juice, and mix just until combined. With your mixer on low, mix in the dry ingredients.
- To prepare the creamy filling, blend softened cream cheese, sugar, and vanilla until well mixed.
- Now, for the assembled muffins, spoon 1 heaping tbsp of the muffin batter into each cup. Put 1 tbsp of the cream cheese mix in the middle of each muffin. Cover the cream cheese with more muffin batter, filling each cup about two-thirds to three-quarters full.
- Finally, generously sprinkle streusel crumbs on top of each muffin.
- Place the muffins in the preheated oven and lower the temperature to 350°F. Bake for 25 minutes or until the tops turn golden brown and the center is set.
- Let the muffins cool for 5-10 minutes in the pan, then transfer them to a rack to cool completely.
- While the muffins are cooling, make the glaze. Mix powdered sugar with lemon juice. Begin with 1 tsp of juice and add more gradually until you achieve the desired thickness. Drizzle the glaze over the muffins and serve.
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