Lemon Cream Cheese Muffins

I love anything that’s lemon – pie, cake, sorbet, and now muffins! These cream cheese filled lemon muffins have a buttery crumb topping and a lemon glaze. Perfect with a cup of coffee in the morning or as a snack.

Crumb Topping

• 1/2 cup flour
• 2 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• pinch of kosher salt
• 3 tablespoons melted butter

Muffins

• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/3 cup butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tablespoons lemon zest
• 1 teaspoon vanilla
• 7 oz. container of Greek yogurt
• 2 tablespoons lemon juice

Cream Cheese Filling

• 8 oz. cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla

Glaze

• 1/4 cup + 2 tablespoons confectioners sugar
• 1 1/2 teaspoons lemon juice

1. Make the crumb topping – combine all ingredients in a small bowl and mix using a fork until crumbly. Set aside.
2. For the muffin batter – whisk the flour, salt, baking powder, and baking soda in a small bowl. In a large bowl cream butter and sugar until light and fluffy. Mix in eggs, then add the zest, vanilla, Greek yogurt, and lemon juice. Add the flour mixture until just combined.
3. In a medium bowl beat cream cheese with sugar and vanilla until smooth.
4. Preheat oven to 425º. Line a muffin tin with 12 paper liners. Drop 1 heaping tablespoon of batter in each cup, followed by a heaping tablespoon of the cream cheese mixture, followed by more of the batter. Sprinkle them with the crumb topping.
5. Reduce oven temperature to 350º and bake for 22 to 25 minutes. Let cool on a wire rack. Mix up the glaze and drizzle on top of cooled muffins