Lemon Cream Cheese Muffins


🍋🧁 Lemon Cream Cheese Muffins 🍋🧁
Perfectly tangy and creamy muffins to brighten up your morning!


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 extract
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 extract

¾ cup powdered sugar
1 ½ – 2 ½ teaspoons lemon juice


Preheat the oven to 425°F and line a 12-count cupcake pan with paper liners.
Streusel Crumb Topping: Mix flour, sugars, and salt. Add melted butter and mix until coarse crumbs form. Set aside.
Muffins: In a bowl, whisk flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat softened butter and sugar for 2 minutes. Add eggs, lemon zest, vanilla, and lemon extract. Mix for 2 more minutes.
Add Greek yogurt and lemon juice, mixing until combined. Gradually add dry ingredients on low speed.
Cream Cheese Filling: Mix cream cheese, sugar, and vanilla until combined.
Assemble: Add 1 heaping tablespoon of muffin batter to each cup. Drop 1 tablespoon of cream cheese filling in the center. Cover with more muffin batter, filling each cup 2/3 to ¾ full. Top with streusel crumbs.
Reduce oven temperature to 350°F. Bake for 22-25 minutes until golden brown. Cool for 5-10 minutes in the pan, then transfer to a rack to cool completely.
Glaze: Mix powdered sugar with lemon juice to desired consistency. Drizzle over cooled muffins.
Prep Time: 15 mins
Kcal: Approximately 250 per muffin


Ensure butter and cream cheese are at room temperature for smoother mixing.
Avoid overmixing the batter to keep muffins light and fluffy.
Substitute bottled lemon juice and store-bought lemon zest if needed.
Add blueberries or raspberries for a fruity twist.
Store muffins in an airtight container for up to three days or freeze for longer storage.