Lemon Cream Cheese Muffins – Indulge in the delightful tang of our Lemon Cream Cheese Muffins Recipe. A perfect blend of zesty lemon. And creamy goodness. These muffins are not only ideal for breakfast. But also make a delectable dessert. Featuring a crumbly streusel topping. And a creamy filling. These muffins are sure. To brighten up your day.
The first time I baked these Lemon Cream Cheese Muffins. My kitchen was filled. With the invigorating aroma of fresh lemons. My husband. Who loves all things lemon. Couldn’t wait to try them. When my child took a bite. And their eyes lit up with joy. I knew I had created something special. These muffins quickly became a family favorite. Requested at every weekend brunch.
What makes this Lemon Cream Cheese Muffins truly stand out?
These Lemon Cream Cheese Muffins stand out. With their perfect blend of tangy lemon. And creamy cheese filling. Offering a delightful balance of flavors. In every bite. The crunchy streusel topping. Adds a satisfying texture contrast. While the luscious lemon glaze. Provides a sweet. And tangy finish. With their moist, tender crumb. And vibrant citrus aroma. These muffins are not just visually appealing. But also irresistibly delicious. Making them an ideal choice for both breakfasts. And dessert. Whether you’re impressing guests. Or indulging in a morning treat. These muffins. Are sure to become a favorite.
What You Need To Make This Lemon Cream Cheese Muffins Recipe?
All-purpose flour: The foundation of our muffins and streusel. Make sure to measure it correctly. By spooning and leveling for the best texture.
Light brown sugar and granulated sugar: These sugars add a delightful sweetness. And help create a tender crumb.
Unsalted butter: Adds rich flavor. And moisture. Keep it cold for the streusel. And softened for the batter.
Lemon zest and extract: Bursts of fresh citrus. That makes these muffins shine.
Greek yogurt: Keeps the muffins moist. And adds a slight tang.
Cream cheese: The heart of our muffins. Make sure it’s at room temperature. For easy mixing.
Powdered sugar and lemon juice: Combine to make a tangy glaze. That perfectly complements the lemon muffins.
Steps To Make Lemon Cream Cheese Muffins:
Step 1: Preheat & Prep: Preheat your oven to 425°F. Line a 12-count muffin pan with paper liners and set it aside. Trust me, the aroma that’s about to fill your kitchen will be worth it!
Step 2: Streusel Topping: In a bowl, mix flour, both sugars and a pinch of salt. Pour in melted butter and stir with a fork until you get those perfect, crumbly bits. Set aside.
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Step 3: Muffin Batter: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, beat softened butter and sugar until fluffy and light, about 2 minutes. Add eggs, lemon zest, vanilla, and lemon extract, and beat for another 2 minutes. Stir in Greek yogurt and lemon juice until just combined. Gently fold in the dry ingredients until you have a smooth batter.
Step 4: Cream Cheese Filling: Beat together softened cream cheese, sugar, and vanilla until smooth and creamy.
Step 5: Assemble Muffins: Spoon a generous tablespoon of muffin batter into each liner. Add a tablespoon of cream cheese filling to the center. Cover with more muffin batter, filling each cup about 2/3 to ¾ full. Top with a hefty sprinkle of streusel crumbs.
Step 6: Bake: Pop the muffins in the oven and immediately lower the temperature to 350°F. Bake for 22-25 minutes until the tops are golden and a toothpick comes out clean.
Step 7: Cool & Glaze: Let the muffins cool in the pan for 5-10 minutes, then transfer to a wire rack. For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled muffins.
Tip:
When it comes to these Lemon Cream Cheese Muffins. The key to their irresistible texture. Is the temperature of your ingredients. Make sure your butter is cold. For the streusel topping. This ensures it forms the perfect crumbly texture. That will give your muffins. A delightful crunch. For the batter, however, softened butter. And room-temperature ingredients. Mix more smoothly. And create a lighter, fluffier muffin. Also, don’t skip the step of refrigerating your grated cheese. While you prepare the batter. It helps in achieving that gooey, melty surprise. In every bite. Finally, for the glaze. Start with less lemon juice. And add gradually. Until you reach your desired consistency. This way, you have control over the thickness. And tanginess of your glaze. Making it a perfect finishing touch. Happy baking!
Frequently Asked Questions:
Can I use a different type of flour?
Yes. You can use whole wheat flour for a heartier texture. But the muffins will be denser.
How do I store these muffins?
Store them in an airtight container. At room temperature for up to 3 days. Or in the refrigerator for up to a week.
Can I freeze the muffins?
Yes. You can freeze them. Let the muffins cool completely. Then store them in a freezer-safe bag. For up to 3 months. Thaw at room temperature before serving.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Lemon Cream Cheese Muffins Recipe
Ingredients
Streusel Crumb Topping:
- 1 c all-purpose flour
- ¼ c light brown sugar
- ¼ c granulated sugar
- ¼ tsp salt
- 6 tbsp unsalted butter melted
Lemon Muffins:
- 1 ½ c all-purpose flour
- ¼ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 1/3 c unsalted butter softened
- ¾ c granulated sugar
- 2 eggs
- 2 tbsp lemon zest
- 1 tsp vanilla
- 1 tsp lemon extract
- 2/3 c Greek yogurt
- 2 tbsp lemon juice
Cream Cheese Filling:
- 8 ounces cream cheese room temperature
- ¼ c granulated sugar
- 1 tsp vanilla
Glaze:
- ¾ c powdered sugar
- 1 ½ – 2 ½ tsp lemon juice
Instructions
- Prep: Preheat oven to 425°F. Line a muffin pan with paper liners.
- Streusel: Mix flour, sugars, and salt. Stir in melted butter until crumbly.
- Muffin Batter: Whisk dry ingredients. Beat butter and sugar, add eggs, lemon zest, vanilla, lemon extract, yogurt, and lemon juice. Mix in dry ingredients.
- Cream Cheese Filling: Beat cream cheese, sugar, and vanilla.
- Assemble: Fill muffin liners with batter, add cream cheese filling, cover with more batter, and top with streusel.
- Bake: Reduce oven to 350°F. Bake for 22-25 minutes. Cool and glaze.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
