Lemon Cream Cheese Muffins that Brighten Your Morning

Delight your mornings with these Lemon Cream Cheese Muffins, perfectly combining tangy lemon and creamy filling.

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Prep Time 15

Cook Time 25

Cooling Time 10

Total Time 50

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffin Batter

2 1/2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
1/2 cup Light Brown Sugar Replace with coconut sugar if desired.
1 cup Granulated Sugar Consider a sugar alternative.
1/2 teaspoon Salt Kosher salt is a great alternative.
1/2 teaspoon Baking Powder Ensure it's fresh for best results.
1/4 teaspoon Baking Soda Works with acidic ingredients like yogurt.
6 tablespoons Unsalted Butter Substitute for a dairy-free option.
2 large Eggs Flax eggs can work for a vegan alternative.
2 tablespoons Lemon Zest Always use fresh lemons.
1 teaspoon Vanilla Extract Opt for pure vanilla for the best taste.
1 teaspoon Lemon Extract Feel free to omit if desired.
2/3 cup Greek Yogurt Substitute with sour cream if you wish.
2 tablespoons Lemon Juice Freshly squeezed is highly recommended.

For the Cream Cheese Filling

8 ounces Cream Cheese Consider a dairy-free alternative for a vegan version.
1/4 cup Powdered Sugar Can be substituted with a sugar-free alternative.

For the Streusel Topping

1/2 cup All-Purpose Flour (for streusel) Acts as the base for the crumb topping.
1/4 cup Granulated Sugar (for streusel) Sweetens the topping.
6 tablespoons Melted Butter (for streusel) Binds the dry ingredients.

Equipment

Oven
muffin pan
mixing bowls
Whisk
electric mixer
piping bag

Method

Step‑by‑Step Instructions for Lemon Cream Cheese Muffins

Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners.
Combine 1/2 cup of all-purpose flour, 1/4 cup light brown sugar, and 1/4 cup granulated sugar with a pinch of salt in a bowl. Add 6 tablespoons of melted unsalted butter and mix until coarse crumbs form.
Beat together 6 tablespoons of softened unsalted butter and 1 cup of granulated sugar at high speed for about 2 minutes until fluffy. Mix in 2 large eggs, 2 tablespoons of lemon zest, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon extract.
In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this to the batter, alternating with 2/3 cup of Greek yogurt mixed with 2 tablespoons of fresh lemon juice.
Blend 8 ounces of cream cheese with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract until smooth.
Spoon the muffin batter into each prepared cup, adding 1 tablespoon of cream cheese filling in the center, then cover with more batter until 2/3 to 3/4 full. Sprinkle the streusel topping generously on each muffin.
Bake for 22-25 minutes at 350°F (175°C) until golden brown and a toothpick comes out clean.
Allow to cool in the pan for 5-10 minutes before transferring to a wire rack. Whisk together 3/4 cup of powdered sugar with lemon juice for a glaze and drizzle over the cooled muffins.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 100mgSugar: 16gVitamin A: 5IUVitamin C: 5mgCalcium: 2mgIron: 5mg

Notes

Ensure your baking powder and baking soda are fresh for optimal rising. Store muffins in the refrigerator due to the cream cheese filling.

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