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Lemon Cream Cheese Muffins

Lemon Cream Cheese Muffins That Make Mornings Shine Bright

Delight in these Lemon Cream Cheese Muffins, a perfect blend of zesty lemon and creamy goodness, ideal for breakfast or a sweet treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour Consider using gluten-free flour for a gluten-free version.
  • 1 cup granulated sugar Adjust according to taste.
  • 1/2 cup light brown sugar Adds moisture and slight caramel flavor.
  • 1 teaspoon salt Balances sweetness.
  • 2 teaspoons baking powder Helps muffins rise.
  • 1 teaspoon baking soda Ensures perfect leavening.
  • 6 tablespoons unsalted butter Ensure it's softened.
  • 2 tablespoons lemon zest About 2 lemons yield this amount.
  • 2 large eggs Use flax eggs for egg-free option.
  • 2/3 cup Greek yogurt Substitute with sour cream if needed.
  • 2 tablespoons lemon juice Brightens flavor.
For the Cream Cheese Filling
  • 8 oz cream cheese Ensure it's at room temperature.
  • 3/4 cup powdered sugar Sweetens the filling.
  • 2 teaspoons vanilla extract
For the Streusel Topping
  • 1/3 cup all-purpose flour Mix well with other ingredients.
  • 1/4 cup granulated sugar Adjust according to taste.
  • 1/4 cup unsalted butter Mix in melted until crumbly.

Equipment

  • muffin pan
  • Mixing bowls
  • Electric mixer
  • measuring cups and spoons

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C) and prepare a muffin pan with paper liners.
  2. In a medium bowl, combine 1/3 cup flour, 1/4 cup light brown sugar, and a pinch of salt. Pour in melted unsalted butter and mix until coarse crumbs form.
  3. In a large bowl, cream together 6 tablespoons softened unsalted butter and 1 cup each of granulated and brown sugars until light and fluffy. Add 2 eggs, 2 tablespoons lemon zest, and 2 teaspoons vanilla extract; mix well.
  4. Fold in 2/3 cup Greek yogurt and 2 tablespoons lemon juice before incorporating dry ingredients until just combined.
  5. Blend 8 oz cream cheese with 3/4 cup powdered sugar and 2 teaspoons vanilla extract until smooth.
  6. Spoon a heaping tablespoon of muffin batter into each muffin liner, add cream cheese filling, then cover with more muffin batter.
  7. Sprinkle streusel topping over each muffin and bake for 22-25 minutes, or until golden brown.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle with glaze made of powdered sugar and lemon juice.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients, especially butter and cream cheese, are at the right temperature for best results.

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