Lemon Cream Cheese Muffins would be the perfect, bright, and sunny breakfast on a cold winter day and a great way to welcome the spring.
These homemade muffins are equally delicious dessert, snack, or breakfast treat. Make a batch of these yummy muffins, loaded with sweet cream cheese filling, topped with irresistibly, crumbly streusel topping, and you’ll have an easy grab-and-go breakfast on a busy morning. Moreover, you can pack a few in a lunchbox and you’ll have a delicious snack at work or your kids at school.
Ingredients
Streusel Crumb Topping:
- 1 cup all-purpose flour
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 6 Tablespoons unsalted butter-melted
Lemon Muffins:
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1/3 cup unsalted butter-softened
- ¾ cup granulated sugar
- 2 eggs
- 2 Tablespoons lemon zest
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 2/3 cup Greek yogurt
- 2 Tablespoons lemon juice
Cream Cheese Filling:
- 8 oz. cream cheese-room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla
Glaze:
- ¾ cup powdered sugar
- 1 ½ –2 ½ teaspoons lemon juice
Instructions
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