These Lemon Cream Cheese Muffins are the perfect balance of tangy lemon freshness and rich, creamy cheesecake-like filling. Topped with a buttery streusel and finished with a bright lemon glaze, these muffins are an irresistible treat for breakfast, brunch, or a sweet snack.
Why You’ll Love This Recipe
- Bright & Fresh Flavor – A delicious burst of lemon in every bite.
- Creamy Filling – A luscious cream cheese center for extra richness.
- Buttery Streusel Topping – Adds a slight crunch and extra sweetness.
- Perfect for Any Occasion – Enjoy for breakfast, brunch, or dessert.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Muffins:
- 2½ cups flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons lemon zest
- 1 cup granulated sugar
- 2 eggs
- ⅔ cup Greek yogurt
- ½ cup unsalted butter, melted
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 3 tablespoons unsalted butter, melted
- ¼ cup flour
- ¼ cup granulated sugar
For the Lemon Glaze:
- ¾ cup powdered sugar
- ½ tablespoon lemon juice
- ½ teaspoon vanilla extract
Directions
Step 1: Make the Muffin Batter
- Preheat the Oven – Set your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
- Mix Wet Ingredients – In a separate bowl, beat sugar, eggs, Greek yogurt, melted butter, lemon extract, vanilla extract, and lemon juice.
- Combine – Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
Step 2: Make the Cream Cheese Filling
- In a small bowl, mix softened cream cheese, brown sugar, and vanilla extract until smooth.
Step 3: Make the Streusel Topping
- Combine melted butter, flour, and sugar in a bowl, mixing until crumbly.
Step 4: Assemble the Muffins
- Fill each muffin liner halfway with batter.
- Add 1 teaspoon of cream cheese filling to the center.
- Top with more batter until ¾ full.
- Sprinkle streusel topping evenly over each muffin.
Step 5: Bake
- Bake for 18-22 minutes or until golden brown and a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
Step 6: Make the Lemon Glaze
- Whisk together powdered sugar, lemon juice, and vanilla extract until smooth.
- Drizzle over cooled muffins before serving.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 40 minutes
Variations
- Extra Lemon Flavor – Increase lemon zest or add a bit of lemon extract to the glaze.
- Berry Twist – Add blueberries or raspberries to the batter for a fruity twist.
- Nutty Crunch – Mix chopped almonds or pecans into the streusel topping.
- Gluten-Free Option – Use a 1:1 gluten-free flour blend.
Storage/Reheating
- Refrigeration – Store in an airtight container in the fridge for up to 5 days.
- Freezing – Freeze in a sealed bag for up to 2 months. Thaw in the fridge before serving.
- Reheating – Microwave for 10-15 seconds to soften.
FAQs
Can I use sour cream instead of Greek yogurt?
Yes! Sour cream works as a perfect substitute for Greek yogurt.
How do I prevent my muffins from becoming dry?
Avoid overmixing the batter and be sure to measure ingredients accurately.
Can I skip the streusel topping?
Yes, but the streusel adds extra sweetness and texture.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice provides the best flavor, but bottled can be used in a pinch.
Do these muffins need to be refrigerated?
Yes, because of the cream cheese filling, they should be stored in the fridge.
Can I make mini muffins?
Yes! Adjust the baking time to 12-15 minutes for mini muffins.
How do I make the glaze thicker?
Add more powdered sugar until you reach your desired consistency.
What kind of flour works best?
All-purpose flour is best, but whole wheat can be used for a heartier texture.
Can I use dairy-free substitutes?
Yes! Use dairy-free yogurt, butter, and cream cheese alternatives.
What pairs well with these muffins?
Enjoy with coffee, tea, or a glass of milk for the perfect treat.
Conclusion
These Lemon Cream Cheese Muffins are bursting with bright citrus flavor and creamy goodness. With a tender crumb, a rich cream cheese center, and a buttery streusel topping, they’re sure to be a favorite. Whether for breakfast, brunch, or an afternoon snack, this recipe is a must-try for lemon lovers!
Print
Lemon Cream Cheese Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These Lemon Cream Cheese Muffins are a delightful, gluten-free treat bursting with zesty lemon flavor and a rich, cheesecake-like filling. Topped with a buttery streusel crumb and finished with a tangy lemon glaze, these muffins are the perfect balance of sweetness and citrusy freshness. Whether for breakfast, dessert, or a midday snack, these soft and moist muffins bring sunshine to any day!
Ingredients
Muffins
- 2 1/2 cups gluten-free flour blend
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2/3 cup Greek yogurt
- 5 1/3 tbsp unsalted butter, melted
- 1 tbsp lemon zest
- 1 tbsp lemon juice
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp lemon extract
Streusel Topping
- 6 tbsp unsalted butter, melted
- 1/2 cup gluten-free flour blend
- 1/2 cup granulated sugar
- 1 tbsp lemon zest
Lemon Glaze
- 3/4 cup powdered sugar
- 1 1/2 tbsp lemon juice
Instructions
- Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with liners or grease with nonstick spray.
- Make the Muffin Batter
- In a large bowl, whisk together gluten-free flour, baking powder, baking soda, salt, brown sugar, and granulated sugar.
- In another bowl, whisk eggs, vanilla, Greek yogurt, melted butter, lemon zest, and lemon juice.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Prepare the Cream Cheese Filling
- In a separate bowl, beat cream cheese, sugar, and lemon extract until smooth.
- Assemble the Muffins
- Fill each muffin cup halfway with batter.
- Add a spoonful of cream cheese filling to the center.
- Top with remaining batter to cover the filling.
- Make the Streusel Topping
- In a small bowl, mix melted butter, flour, sugar, and lemon zest until crumbly.
- Sprinkle over muffins.
- Bake
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
- Prepare the Lemon Glaze
- Whisk powdered sugar and lemon juice until smooth.
- Drizzle over cooled muffins.
Notes
- Use a high-quality gluten-free flour blend for the best texture.
- For extra lemon flavor, add an additional teaspoon of lemon zest to the batter.
- Store muffins in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American