Lemon Cream Cheese Muffins

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Lemon Cream Cheese Muffins are a basic and straightforward recipe. You can make delicious homemade muffins that rival those from the bakery with just a few simple ingredients. Muffins are moist and savoury, with a sweet and tangy cream cheese filling that makes them appealing.

These Lemon Cream Cheese Muffins are always a nice idea, whether you prepare them for breakfast to brighten up your day or as a dessert or snack to fulfil your sweet craving.

I like to cook them on weekends in the morning. My favourite way to start the day is with a mug of freshly made coffee and a warm lemon muffin. It’s an absurd breakfast.


Crumb Streusel Topping:

1 cup flour (all-purpose)
a quarter cup of light brown sugar
¼ cup sugar, granulated
a quarter teaspoon of salt
melted 6 tablespoons unsalted butter

Muffins with Lemon Juice:

¼ teaspoon salt ½ cup all-purpose flour
½ teaspoon powdered baking soda
a quarter teaspoon of baking soda
¾ cup granulated sugar 1/3 cup unsalted butter, softened
two eggs
1 teaspoon vanilla 1 teaspoon lemon zest
1 teaspoon lemon essential oil
a third cup of Greek yoghurt
2 tsp. lemon juice

Filling: Cream Cheese

8 oz. room temperature cream cheese
¼ cup sugar, granulated
¾ cup powdered sugar 1 teaspoon vanilla glaze
lemon juice, ½–2 tablespoons


Preheat the oven to 425 degrees F and line a ½-cupcake pan with paper liners.
To prepare the crumb topping, combine flour, sugar, brown sugar, and salt in a mixing bowl. Whisk in the melted butter with a fork until coarse crumbs form. Remove from the equation.
Set aside the dry ingredients (flour, baking soda, baking powder, and salt) for the lemon muffins.
Mix softened butter and sugar for roughly 2 minutes on high speed in a large mixing basin. Mix the eggs, lemon zest, vanilla, and lemon essence for another 2 minutes. Combine the Greek yoghurt and lemon juice in a small mixing bowl. Mix in the dry ingredients at low speed with your mixer.
To prepare the cream cheese filling, whisk together softened cream cheese, sugar, and vanilla extract until smooth.
To make the muffins, put 1 heaping Tablespoon of muffin batter into each muffin cup. In the centre of each muffin, place 1 tablespoon of the cream cheese mixture. Cover cream cheese filling with muffin batter, approximately 2/3 to 34% full in each cup.
Streusel crumbs should be generously sprinkled on top of each muffin.
Reduce the temperature to 350 F in a prepared oven. Bake for 22-25 minutes, or until golden brown on top and firm in the centre.
Cool in the pan for 5-10 minutes before transferring to a cooling rack to cool fully.
Prepare the glaze in the meantime. Combine powdered sugar and lemon juice in a mixing bowl. Start with 1 teaspoon of liquid and progressively add more until you get the appropriate consistency. Drizzle the glaze over the muffins and serve.

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