Name: Lemon Cream Cheese Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour (for streusel).; 1/4 cup light brown sugar.; 1/4 cup granulated sugar (for streusel).; 1/4 teaspoon salt (for streusel).; 6 tablespoons unsalted butter, melted (for streusel).; 1 1/2 cups all-purpose flour (for muffins).; 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.; 8 ounces cream cheese, room temperature.; 1/4 cup granulated sugar (for filling).; 1 teaspoon vanilla (for filling).; 3/4 cup powdered sugar.; 1 1/2 - 2 1/2 teaspoons lemon juice (for glaze).

A lemon cupcake with a piece of lemon on top and a creamy filling is displayed on a plate. | tastyblom.com

Let me tell you about my Lemon Cream Cheese Muffins that bring a little sunshine to any morning. These beauties combine bright citrus with a creamy surprise inside and a buttery streusel on top. I love baking these on lazy weekend mornings - the kitchen fills with the most incredible lemon aroma and somehow everyone magically appears just as they're coming out of the oven.

Why You'll Love These

These aren't your ordinary muffins. Every bite starts with a crunchy streusel, then leads to tender lemony cake and the best part - that creamy cheese filling in the middle. The fresh citrus keeps them from being too sweet while the cream cheese adds this amazing richness. I've brought these to countless brunches and always come home with an empty basket and recipe requests.

What You'll Need

Flour: Just regular all-purpose creates the perfect tender crumb
Both Sugars: Brown and white for the best flavor balance
Good Butter: Cold for streusel, soft for batter - it matters!
Fresh Lemons: Don't skip the zest it's where all the flavor lives
Greek Yogurt: My secret for keeping everything moist
Cream Cheese: Let it soften completely for the smoothest filling
Glaze Ingredients: Just powdered sugar and fresh lemon juice

Let's Bake

First Steps:: Get your oven nice and hot at 425°F and line your muffin tin.
Make That Streusel:: Mix your dry ingredients with cold butter until crumbly - I use my fingers.
The Batter Magic:: Cream butter and sugar until fluffy, add your eggs and lemon zest - it smells amazing already.
Filling Time:: Beat that cream cheese until it's silky smooth.
Layer It Up:: Batter, filling, more batter, then crown with streusel.
Into the Oven:: Watch for golden tops and your kitchen filling with lemony goodness.

My Best Tips

Temperature really matters here. Keep that streusel butter cold for perfect crumbs, but let your other ingredients come to room temperature. I always zest my lemons before juicing and sometimes add extra zest because who doesn't love more lemon flavor?

A close-up of a lemon cupcake topped with frosting, crumbled topping, and a slice of lemon, with a portion missing to reveal its fluffy interior. | tastyblom.com

Flour Options

While I usually stick to all-purpose flour, whole wheat works too - just expect a heartier texture. Sometimes I mix them half and half for the best of both worlds.

Keeping Them Fresh

These stay perfect at room temperature for three days (if they last that long!). Pop them in the fridge to keep longer, and give them a quick warm-up in the microwave before serving - it makes that cream cheese center extra dreamy.

Make Ahead Magic

These freeze beautifully! I always make a double batch and freeze half for surprise visitors. Just thaw them overnight and they taste freshly baked.

Mix It Up

Sometimes I toss in fresh blueberries or add poppy seeds. That's the fun part about baking - making each batch your own. The base recipe is so good it can handle any creative twists you throw at it.

Plan Ahead

Need these for morning brunch? Mix up your batter the night before. Store it covered in the fridge, then just assemble and bake fresh in the morning. Your guests will think you got up at dawn to bake.

A lemon cupcake topped with crumbly topping and a slice of lemon, revealing a creamy filling inside. | tastyblom.com

Perfect Partners

These muffins love a good cup of coffee or tea. On weekends, I'll serve them with fresh fruit and maybe some yogurt for a complete breakfast that feels special.

Dress Them Up

A dollop of whipped cream or a drizzle of honey makes these even more special. For fancy brunches, I'll add a tiny lemon wedge on top - it's those little touches that make people smile.

Share the Love

These make the sweetest gifts! I love packaging them up in pretty boxes for friends and neighbors. There's something so special about gifting something homemade.

Everyone's Favorite

From my picky toddler to my foodie friends, everyone loves these muffins. The lemon keeps them fresh and interesting while the cream cheese makes them feel indulgent.

Why They're Special

It's the perfect balance that makes these muffins irresistible - tender cake, creamy filling, crunchy top and that bright lemon flavor threading through it all. Once you try them, you'll understand why they've become such a staple in my kitchen.

A close-up of a lemon cupcake topped with crumbled topping and a slice of lemon. | tastyblom.com

Frequently Asked Questions

→ Can I make these gluten-free?: Yes, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Verify all other ingredients are certified gluten-free.
→ How should I store these muffins?: Store in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. Let come to room temperature before serving.
→ Can I freeze these muffins?: Yes, freeze unfrosted muffins for up to 3 months. Thaw overnight in the refrigerator and add glaze before serving.
→ Why start at a higher temperature?: Starting at 425°F helps create tall, domed muffin tops. Reducing the temperature ensures the centers cook through without burning.
→ Can I use regular yogurt instead of Greek?: Greek yogurt is preferred for its thickness, but regular yogurt can work. The batter might be slightly thinner but will still bake up well.

Lemon Cream Cheese Muffins