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Lemon Cream Cheese Muffins with Streusel Topping

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These lemon cream cheese muffins are soft, bright, and full of fresh lemon flavor, with a creamy cheesecake-style center, buttery streusel topping, and sweet lemon glaze. They make a delicious breakfast treat or dessert.

  • Total Time: 40 minutes
  • Yield: 12 muffins

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 muffin pan with paper liners and set aside.
  2. Make the streusel topping: Stir together the flour, granulated sugar, brown sugar, and salt. Add the melted butter and mix with a fork until coarse crumbs form. Set aside.
  3. Combine the dry ingredients: Whisk together the flour, baking soda, baking powder, and salt for the lemon muffins. Set aside.
  4. Make the muffin batter: In a large bowl, beat the softened butter and sugar for about 2 minutes at high speed. Add the eggs, lemon zest, vanilla, and lemon extract, and mix for 2 more minutes. Add the Greek yogurt and lemon juice and mix just until combined. With the mixer on low, mix in the dry ingredients.
  5. Make the cream cheese filling: Mix the softened cream cheese, sugar, and vanilla just until combined.
  6. Assemble the muffins: Add 1 heaping Tablespoon of muffin batter to each lined cup. Place 1 Tablespoon of cream cheese filling in the center of each muffin. Cover the filling with more muffin batter, filling each cup about 2/3 to 3/4 full.
  7. Generously sprinkle each muffin with the streusel crumbs.
  8. Place the muffins in the preheated oven and immediately reduce the temperature to 350°F. Bake for 22–25 minutes, or until the tops are golden brown and the centers have set.
  9. Cool the muffins in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely.
  10. Make the glaze: Stir the powdered sugar with 1 teaspoon of lemon juice. Gradually add more lemon juice until the desired consistency is reached.
  11. Drizzle the glaze over the cooled muffins and serve.

Notes

  • Line the 12-cup muffin pan with paper liners before preparing the batter.
  • Mix the cream cheese filling just until combined; it does not need to be whipped.
  • Begin the glaze with 1 teaspoon of lemon juice, then add more gradually to reach your preferred consistency.
  • Let the muffins cool completely before drizzling with glaze.
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert
  • Method: Bake
  • Cuisine: American

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