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Lemon Cream Cheese Muffins

Lemon Cream Cheese Muffins That Melt in Your Mouth!

These Lemon Cream Cheese Muffins are moist and zesty, featuring a gooey filling and crunchy topping, perfect for breakfast or dessert.
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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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1.5 cups All-Purpose Flour Provides structure
  • 0.5 cups Light Brown Sugar Adds sweetness and moisture
  • 0.5 cups Granulated Sugar Sweetness enhancer
  • 0.25 teaspoons Salt Essential for flavor balance
  • 0.5 cups Unsalted Butter Should be softened
  • 2 teaspoons Baking Powder Leavening agent
  • 0.5 teaspoons Baking Soda Leavening agent
  • 2 large Eggs Adds structure and richness
  • 1 teaspoons Lemon Zest Provides fresh aroma
  • 1 teaspoons Vanilla Extract Adds depth
  • 1 cups Greek Yogurt Ensures moistness
  • 0.25 cups Lemon Juice Boosts lemon flavor
For the Cream Cheese Filling
  • 8 oz Cream Cheese At room temperature
  • 0.25 cups Powdered Sugar Adjust for glaze consistency
For the Streusel Topping
  • 1 cups All-Purpose Flour Create crumbly texture
  • 0.5 cups Light Brown Sugar Offers caramel notes
  • 0.25 teaspoons Salt Enhances sweetness
  • 0.25 cups Unsalted Butter Should be melted

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C). Line a muffin pan with paper liners or grease it.
  2. In a medium bowl, combine 1 cup of all-purpose flour, 1/2 cup of light brown sugar, and a pinch of salt. Melt 1/4 cup of unsalted butter, then mix it into the dry ingredients until crumbly.
  3. In a large bowl, whisk together 1.5 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. In another bowl, beat 1/2 cup of softened butter with 1/2 cup of granulated sugar until fluffy. Mix in 2 eggs, lemon zest, vanilla extract, Greek yogurt, and lemon juice.
  4. In a small mixing bowl, beat 8 oz of cream cheese with 1/4 cup of powdered sugar and 1/2 teaspoon of vanilla extract until smooth.
  5. Spoon muffin batter into muffin cups, then add cream cheese filling and top with more batter. Sprinkle streusel topping over each muffin.
  6. Bake muffins at 350°F (175°C) for 22-25 minutes until golden brown.
  7. Allow muffins to cool in the pan for 5-10 minutes, then transfer to a wire rack. Prepare a glaze with powdered sugar and lemon juice, then drizzle over muffins.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Watch the muffins closely while baking to avoid overbaking.

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