Lemon Cream Cheese Muffins

Lemon Cream Cheese Muffins: A Deliciously Tangy Treat

Muffins are a beloved breakfast food for many people, and for good reason. They are quick, easy, and versatile, making them the perfect go-to option for a busy morning. If you’re a fan of lemon, then you’ll love this recipe for Lemon Cream Cheese Muffins. With a tangy, citrus flavor and a soft, moist texture, these muffins are sure to become a new favorite.

➔ 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

Streusel Crumb Topping:

• 1 cup all-purpose flour
• ¼ cup light brown sugar
• ¼ cup granulated sugar
• ¼ teaspoon salt
• 6 Tablespoons unsalted butter-melted

Lemon Muffins:

• 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

Cream Cheese Filling:

• 8 oz. cream cheese-room temperature
• ¼ cup granulated sugar
• 1 teaspoon vanilla

Glaze:

• ¾ cup powdered sugar
• 1 ½ –2 ½ teaspoons lemon juice

➔ 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:

Preheat the oven to 425 F, line 12 count cupcake pan with paper liners ad set aside.

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.

To make the lemon muffins mixture whisk dry ingredients (flour, baking soda, baking powder and salt) and set aside.

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.

To make the cream cheese filling, mix softened cream cheese, sugar, and vanilla just to combine.

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.

Generously top each muffin with streusel crumbs.

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.

Cool 5-10 minutes in the pan, then transfer the muffins on a rack to cool completely.

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.

➔ Recipe Notes:

• Make sure your butter and cream cheese are both softened to room temperature before beginning the recipe. This will make it easier to mix everything together smoothly.

• Don’t overmix the batter. Overmixing can cause your muffins to become tough and dry.

• If you don’t have fresh lemons on hand, you can use bottled lemon juice and store-bought lemon zest instead.

• For a fun twist, you can try adding blueberries or raspberries to the batter before baking.

• Store any leftover muffins in an airtight container at room temperature for up to three days. You can also freeze them for longer storage.

In conclusion, these Lemon Cream Cheese Muffins are a delicious way to start your day or enjoy as a snack. They’re easy to make and bursting with tangy lemon flavor that is sure to brighten up any morning. Give this recipe a try and you won’t be disappointed.

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