Lemon Cream Cheese Muffins

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

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 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
Glaze:

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


Directions:

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

Tips:

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.

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