Lemon Cream Cheese Muffins
Preparation: Preheat the oven to 425°F and line a 12-cup muffin tin with liners.
Streusel Topping: In a bowl, combine flour, both sugars, and salt. Mix in the melted butter until coarse crumbs form. Set aside.
Muffin Batter: Sift together flour, salt, baking powder, and baking soda. In another bowl, cream together butter and sugar. Add eggs, lemon zest, vanilla, and lemon extract. Mix in Greek yogurt and lemon juice. Gently fold in the flour mixture.
Cream Cheese Filling: Whip cream cheese with sugar and vanilla until creamy.
Assembly: Spoon a layer of muffin batter into each liner, add a dollop of cream cheese filling, then cover with more batter. Sprinkle streusel topping over each muffin.
Baking: Reduce oven temperature to 350°F and bake for 22-25 minutes. Allow to cool before drizzling with glaze made from powdered sugar and lemon juice.
Storage Instructions:
Store any leftover Lemon Cream Cheese Muffins in an airtight container in the refrigerator for up to 3 days.
Recipe Variations:
Try adding blueberries or poppy seeds to the muffin batter for extra flavor and texture variations.
Tips for Serving:
Serve these muffins warm with a cup of tea or coffee for a delightful breakfast or snack option.
These muffins also make a great addition to brunch spreads or potluck gatherings.
Make-Ahead Option:
You can prepare the muffin batter and cream cheese filling ahead of time and store them separately in the refrigerator. Assemble and bake the muffins when ready to serve for a fresh-baked taste.
Recipe Notes:
Be careful not to overmix the muffin batter to ensure a tender texture. Mix until just combined for the best results.
Presentation Ideas:
Dust the cooled muffins with powdered sugar or additional lemon zest for a decorative touch before serving.
Happy Cooking !
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