Luscious Lemon Cream Cheese Muffins

Bakery-style lemon cream cheese muffins with a creamy center, zesty lemon flavor, and a sweet crumb topping. Easy to make and perfect for breakfast or snack!

Prep time

15 minutes

Cook time

25 minutes

Total time

40 minutes

Yield

12 muffins

Ingredients

Streusel Crumb Topping:

1 cup all-purpose flour

¼ cup light brown sugar

¼ cup granulated sugar

¼ teaspoon salt

6 Tablespoons unsalted butter, melted

Lemon Muffins:

1 ½ cups all-purpose flour

¼ teaspoon salt

½ teaspoon baking powder

¼ teaspoon baking soda

1/3 cup unsalted butter, softened

¾ 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

¼ cup granulated sugar

1 teaspoon vanilla

Glaze:

¾ cup powdered sugar

1 ½ to 2 ½ teaspoons lemon juice

Instructions

1. Preheat the oven to 425°F. Line a 12-count cupcake pan with paper liners.
2. To make the crumb topping: Combine flour, sugars, and salt. Stir in melted butter until coarse crumbs form. Set aside.
3. For the muffins: In one bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, beat softened butter and sugar on high for 2 minutes. Add eggs, lemon zest, vanilla, and lemon extract. Beat 2 more minutes.
5. Add Greek yogurt and lemon juice; mix just to combine.
6. On low, blend in the dry mixture until just incorporated.
7. Make cream cheese filling: Beat softened cream cheese, sugar, and vanilla until smooth.
8. To assemble: Spoon a heaping tablespoon of muffin batter into each cup. Drop 1 tablespoon of cream cheese filling in the center. Cover with more batter, filling each cup 2/3 to 3/4 full.
9. Generously top each muffin with crumb topping.
10. Place in oven and immediately reduce temperature to 350°F. Bake 22–25 minutes, until golden and centers set.
11. Cool in the pan for 5–10 minutes, then move to a rack.
12. Mix powdered sugar and lemon juice for glaze. Drizzle over cooled muffins. Serve and enjoy!

Notes

For best results, use fresh lemon zest and juice.

Store muffins in an airtight container for up to two days at room temperature, or refrigerate for up to five days.

Muffins can be frozen (without glaze) for up to three months. Thaw before glazing and serving.