Lemon Cream Cheese Muffins (Print Version)
# Ingredients:
01 -
1 cup all-purpose flour (for streusel).
02 -
1/4 cup light brown sugar.
03 -
1/4 cup granulated sugar (for streusel).
04 -
1/4 teaspoon salt (for streusel).
05 -
6 tablespoons unsalted butter, melted (for streusel).
06 -
1 1/2 cups all-purpose flour (for muffins).
07 -
1/4 teaspoon salt.
08 -
1/2 teaspoon baking powder.
09 -
1/4 teaspoon baking soda.
10 -
1/3 cup unsalted butter, softened.
11 -
3/4 cup granulated sugar.
12 -
2 eggs.
13 -
2 tablespoons lemon zest.
14 -
1 teaspoon vanilla extract.
15 -
1 teaspoon lemon extract.
16 -
2/3 cup Greek yogurt.
17 -
2 tablespoons lemon juice.
18 -
8 ounces cream cheese, room temperature.
19 -
1/4 cup granulated sugar (for filling).
20 -
1 teaspoon vanilla (for filling).
21 -
3/4 cup powdered sugar.
22 -
1 1/2 - 2 1/2 teaspoons lemon juice (for glaze).
# Instructions:
01 -
Preheat oven to 425°F. Line muffin pan with paper liners.
02 -
Mix flour, sugars, salt and stir in melted butter until crumbly.
03 -
Whisk dry ingredients. Beat butter and sugar, then mix in eggs, zest, extracts, yogurt and lemon juice. Stir in dry ingredients.
04 -
Beat cream cheese, sugar and vanilla until smooth.
05 -
Layer batter, cream cheese filling, more batter and streusel in liners.
06 -
Reduce oven to 350°F, bake 22-25 minutes. Cool and add glaze.
# Notes:
01 -
Can be made gluten-free with proper flour blend.
02 -
Start at higher temperature for domed tops.