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Lemon Cream Cheese Muffins

Lemon Cream Cheese Muffins that Brighten Your Morning!

These Lemon Cream Cheese Muffins are a moist and zesty treat perfect for breakfast or snacking.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-purpose flour Can substitute with gluten-free flour if needed.
  • 1/2 cup Light brown sugar Granulated sugar works as a great substitute.
  • 1/2 cup Granulated sugar Can replace with sugar substitutes if preferred.
  • 1 teaspoon Salt Enhances overall flavor.
  • 1/2 cup Unsalted butter Coconut oil is a suitable dairy-free alternative.
  • 2 large Eggs Flax eggs work for a vegan version.
  • 2 tablespoons Lemon zest Fresh lemons deliver the best results.
  • 1 teaspoon Vanilla extract Optional but improves flavor.
  • 1 teaspoon Lemon extract Can be omitted or adjusted.
  • 1 cup Greek yogurt Sour cream is a good substitute.
  • 1/4 cup Lemon juice Opt for fresh juice for maximum taste.
For the Cream Cheese Filling
  • 8 ounces Cream cheese Ensure it's at room temperature.
  • 1/4 cup Powdered sugar Can adjust for glaze consistency.
For the Streusel Topping
  • 1/2 cup Additional butter for streusel Adds richness and crunch.
  • 1/2 cup All-purpose flour
  • 1/4 cup Light brown sugar
  • 1 pinch Salt

Equipment

  • Muffin pan
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a muffin pan with paper liners.
  2. In a mixing bowl, combine flour, light brown sugar, and a pinch of salt for the streusel topping.
  3. Whisk together all-purpose flour, baking powder, baking soda, and a touch of salt for dry ingredients.
  4. Beat softened unsalted butter with granulated sugar and light brown sugar until light and fluffy.
  5. Gently fold Greek yogurt and fresh lemon juice into the butter mixture, then incorporate dry ingredients.
  6. In a separate bowl, blend cream cheese with powdered sugar until smooth for the cream cheese filling.
  7. Spoon muffin batter into each cup, add cream cheese filling, then top with more batter and streusel.
  8. Bake at 350°F (175°C) for 22-25 minutes until golden brown and a toothpick comes out clean.
  9. Cool the muffins in the pan for 5-10 minutes before transferring to a wire rack.
  10. Mix powdered sugar with lemon juice for a glaze once muffins are cooled.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Check ingredient temperatures to ensure butter and cream cheese are at room temperature for seamless mixing.

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