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Lemon Cream Cheese Muffins | Easy Breakfast Ideas With Lemon

Bright Lemon Cream Cheese Muffins styled as a sunny breakfast treat, perfect for Breakfast Ideas With Lemon.
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These Lemon Cream Cheese Muffins are soft, moist, and full of bright citrus flavor, with a creamy center and a buttery streusel topping. Finished with a simple lemon glaze, they make a perfect breakfast, snack, or sweet treat any time of day.

Ingredients

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Streusel Crumb Topping

  • 1 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted

Lemon Muffins

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup unsalted butter, softened
  • 3/4 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
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Glaze

  • 3/4 cup powdered sugar
  • 1 1/2 to 2 1/2 teaspoons lemon juice

Instructions

  1. Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners and set it aside.
  2. Make the streusel topping first. In a medium bowl, combine the flour, light brown sugar, granulated sugar, and salt. Pour in the melted butter and use a fork to mix everything together until the mixture forms coarse crumbs. Set the bowl aside.
  3. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda for the muffin batter. Set that mixture aside as well.
  4. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for about 2 minutes on high speed until the mixture looks fluffy and lighter in color.
  5. Add the eggs, lemon zest, vanilla extract, and lemon extract. Mix for another 2 minutes until everything is fully combined and fragrant.
  6. Add the Greek yogurt and lemon juice. Mix just until incorporated.
  7. With the mixer on low speed, add the dry ingredients to the wet mixture and mix only until the flour disappears. Stop as soon as the batter comes together so the muffins stay tender.
  8. To make the cream cheese filling, stir the softened cream cheese, granulated sugar, and vanilla in a separate bowl until smooth and evenly blended.
  9. Assemble the muffins by spooning a heaping tablespoon of muffin batter into each lined cup. Add 1 tablespoon of the cream cheese filling to the center of each muffin. Top the filling with more muffin batter, filling each cup about two-thirds to three-quarters full.
  10. Sprinkle a generous amount of streusel crumbs over the top of each muffin.
  11. Place the pan in the preheated oven and immediately reduce the temperature to 350°F. Bake for 22 to 25 minutes, or until the tops look golden brown and the centers are set.
  12. Let the muffins cool in the pan for 5 to 10 minutes. Then transfer them to a wire rack and allow them to cool completely.
  13. While the muffins cool, prepare the glaze. Stir the powdered sugar with 1 1/2 teaspoons of lemon juice to start. Add more lemon juice a few drops at a time until the glaze reaches a smooth drizzling consistency.
  14. Drizzle the glaze over the cooled muffins and serve.

Notes

  • For the best rise, make sure your oven is fully preheated before baking.
  • Room-temperature cream cheese blends much more smoothly.
  • The muffins taste great fresh, but they also store well in the refrigerator.
  • Add extra lemon zest if you want a stronger citrus flavor.

Find it online: https://irmacooks.com/lemon-cream-cheese-muffins/