Lemon Cheese Muffins (Print Version)
# Ingredients:
01 -
1/4 cup granulated sugar (goes in the streusel).
02 -
1/4 cup light brown sugar.
03 -
6 tablespoons melted butter (used for streusel).
04 -
1 cup plain flour (for streusel topping).
05 -
1/4 teaspoon salt (add to streusel mix).
06 -
3/4 cup granulated sugar.
07 -
2 tablespoons freshly grated lemon zest.
08 -
1 teaspoon vanilla extract.
09 -
1/2 teaspoon baking powder.
10 -
1/4 teaspoon baking soda.
11 -
1/3 cup softened, unsalted butter.
12 -
1/4 teaspoon salt.
13 -
1 teaspoon lemon-flavored extract.
14 -
1 1/2 cups standard all-purpose flour (used for muffins).
15 -
2 eggs.
16 -
2/3 cup Greek-style yogurt.
17 -
2 tablespoons lemon juice.
18 -
1 teaspoon plain vanilla (used in the filling).
19 -
8 ounces room-temperature cream cheese.
20 -
1/4 cup sugar (mix into the filling).
21 -
1 1/2 - 2 1/2 teaspoons of lemon juice (used for the glaze).
22 -
3/4 cup powdered sugar.
# Instructions:
01 -
Heat oven to 425°F and line your muffin tray with papers.
02 -
Combine flour, sugars, and salt; stir in the melted butter until crumbs form.
03 -
Start with the dry ingredients. Beat butter with sugar, then mix in eggs, lemon zest, extracts, yogurt, and juice. Add your dry mixture at the end.
04 -
Blend cream cheese, sugar, and vanilla until it turns smooth.
05 -
Layer the liners with batter, some cream cheese filling, more batter, and a topping of streusel.
06 -
Lower oven temperature to 350°F and bake for 22–25 minutes. Let them cool before glazing.
# Notes:
01 -
Swap regular flour with gluten-free mix if needed.
02 -
Baking hotter at the start helps muffins get higher tops.