Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Luscious Lemon Cream Cheese Muffins

Moist and tender lemon muffins filled with a creamy lemon-flavored cream cheese center and topped with a crunchy streusel crumb and a lemon glaze.

  • Total Time: 40 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1/2 cup Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for cream cheese filling)
  • 1/2 teaspoon vanilla extract (for cream cheese filling)
  • For streusel topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • For lemon glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 425°F. Line a 12-cup muffin pan with paper liners.
  2. Make streusel topping: In a bowl, mix flour, granulated sugar, brown sugar, and salt. Add melted butter and stir with a fork until crumbly. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2 minutes.
  5. Add eggs one at a time, then add lemon zest, vanilla extract, and lemon extract; beat for another 2 minutes.
  6. Stir in Greek yogurt and lemon juice until just combined.
  7. Gently fold in dry ingredients until smooth batter forms.
  8. For cream cheese filling: Beat cream cheese, sugar, and vanilla extract until smooth and creamy.
  9. Spoon about 1 tablespoon of muffin batter into each liner. Add 1 tablespoon of cream cheese filling in the center of each.
  10. Cover cream cheese with more muffin batter, filling each cup about 2/3 to 3/4 full.
  11. Top each muffin with a generous sprinkle of streusel topping.
  12. Immediately reduce oven temperature to 350°F and bake for 22-25 minutes until golden and a toothpick inserted comes out clean.
  13. Cool muffins in pan for 5-10 minutes, then transfer to a wire rack.
  14. For glaze: Mix powdered sugar and lemon juice until smooth. Drizzle over cooled muffins.

Notes

These muffins are best served slightly warm with the lemon glaze drizzled on top. The cream cheese filling adds a rich, tangy surprise inside each muffin. For extra zest, use fresh lemon zest and juice. Store leftovers in an airtight container for up to 3 days.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Breakfast, Snack, Dessert
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 22g
  • Sodium: 220mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 55mg