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Lemon Cream Cheese Muffins with Streusel Crumb Topping

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Lemon Cream Cheese Muffins are soft, bright, and flavorful muffins filled with a creamy sweet cream cheese center, topped with buttery streusel crumbs and finished with a lemon glaze.

Ingredients

Scale
  • Streusel Crumb Topping:
  • 1 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 6 Tablespoons unsalted butter, melted
  • Lemon Muffins:
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup unsalted butter, softened
  • 3/4 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
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • Glaze:
  • 3/4 cup powdered sugar
  • 1 1/2–2 1/2 teaspoons lemon juice

Instructions

  1. Preheat the oven to 425°F. Line a 12-count cupcake pan with paper liners and 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 muffin 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 the 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 to 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 the desired consistency is reached.
  11. Drizzle the glaze over the muffins and serve.

Notes

  • Reduce the oven temperature from 425°F to 350°F immediately after placing the muffins in the oven.
  • Start the glaze with 1 teaspoon of lemon juice and gradually add more until the desired consistency is reached.

Find it online: https://us.cookingtastes.com/lemon-cream-cheese-muffins-with-streusel-crumb-topping/