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Lemon Cream Cheese Muffins

Lemon Cream Cheese Muffins That Melt in Your Mouth

Delightful Lemon Cream Cheese Muffins made with Greek yogurt, a crunchy topping, and zesty flavors, perfect for breakfast or a sweet snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Provides structure for muffins and streusel; no substitutes recommended for best texture.
  • 1/2 cup Light brown sugar Adds moisture and a deep flavor; can be substituted with coconut sugar.
  • 1 cup Granulated sugar Sweetens muffins and crumb topping; can use a sugar alternative.
  • 1/2 teaspoon Salt Enhances flavors; does not have a direct substitution.
  • 1/2 cup Unsalted butter Provides richness and moisture; can substitute with coconut oil.
  • 1 teaspoon Baking powder Leavens muffins; no substitutes are recommended.
  • 1/4 teaspoon Baking soda Helps muffins rise; can be substituted with baking powder.
  • 2 tablespoons Lemon zest Infuses lemon flavor without acidity.
  • 2 teaspoons Vanilla extract Adds warm flavor notes; can be substituted with almond extract.
  • 2 tablespoons Lemon juice Adds brightness and acidity; freshly squeezed juice is preferred.
  • 2/3 cup Greek yogurt Maintains muffin moistness and adds protein; can substitute sour cream.
  • 8 ounces Cream cheese Provides a rich, creamy filling; can substitute with ricotta.
For the Streusel Topping
  • 1/2 cup All-purpose flour Used to create that delightful crunchy topping.
  • 1/4 cup Powdered sugar For glaze, adds sweetness.

Equipment

  • Cupcake pan
  • mixing bowls
  • Whisk
  • Fork
  • measuring cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together 1/2 cup of all-purpose flour, 1/4 cup of light brown sugar, and a pinch of salt. Pour in 4 tablespoons of melted unsalted butter and mix until it forms coarse crumbs. Set aside.
  3. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of salt. In another bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. Add in 2 eggs, 2 tablespoons of lemon zest, and 2 teaspoons of vanilla extract, mixing until fully incorporated.
  4. Gently fold 2/3 cup of Greek yogurt and 2 tablespoons of fresh lemon juice into the butter mixture until smooth. Add the dry ingredients and stir just until combined.
  5. In a small bowl, mix together 8 ounces of softened cream cheese, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth.
  6. Spoon muffin batter into each lined cup, fill about 1/3 full, add a dollop of cream cheese filling, and top with more batter and streusel.
  7. Bake for 22 to 25 minutes, or until golden and a toothpick comes out clean. Allow to cool in the pan for about 5 minutes before transferring to a wire rack.
  8. Prepare the glaze by whisking together 3/4 cup of powdered sugar and 2 tablespoons of lemon juice until smooth and drizzle over cooled muffins.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure the cream cheese is at room temperature and avoid overmixing for fluffy muffins.

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