Lemon Cream Cheese Muffins are an easy recipe for moist lemon-infused muffins made with Greek yogurt and a crunchy streusel crumb topping, filled with cream cheese. Soft and crunchy at the same time, these lemon muffins are a win-win combo. If you like lemon and cream cheese combo, try this Lemon Coffee Cake filled with cream cheese and lemon curd, too.
Lemon Cream Cheese Muffins
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 treats. 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.
Lemon Cream Cheese Muffins are simple and easy to make. Using just a few basic ingredients makes awesome, homemade muffins, better than the one from the bakery. Moist and flavorful muffins bursting with bright citrus flavor, and sweet and tangy cream cheese filling makes them irresistible.
Whether you make them for breakfast to brighten up your day, or for dessert or snack to satisfy your sweet tooth, these Lemon Cream Cheese Muffins are always a good idea.
To tell the truth, I prefer to make them in the morning on weekends. A mug of freshly brewed coffee and a warm lemon muffin is my favorite way to start a day. It’s an outrageous breakfast if you asked me.
However, I love good homemade muffins. I shared many muffin recipes so far. If you are a muffin lover as I am, check my Lemon Blueberry Muffins, Cranberry Orange Muffins, Apple Pie Muffins, Blueberry Muffins with Streusel Topping, Carrot Cake Muffins with Cheesecake Filling or Lemon Poppy Seeds Muffins, too.
If you love lemon, I suggest you start with this quick and easy muffin recipe with Greek yogurt. Don’t worry, if you don’t like Greek yogurt, you won’t taste it in the muffins. But it will keep your muffins very moist.
Enjoy!
Craving for more delicious crumbly muffins? Then check these amazing muffin recipes on my blog!
This Blueberry Muffins recipe will become your favorite breakfast to make! You can stop your search for the best breakfast muffin because these are made with fresh blueberries and cinnamon crumble!
Apple Pie Muffins with Streusel Crumbs are easy and delicious fall dessert, snack or breakfast treat.
Lemon Cream Cheese Muffins
Prep Time: 15 minutes- Cook Time: 25 minutes
- Total Time: 40 minutes
Yield: 12 1x
Category: breakfast/dessert
Method: Bake
Cuisine: American
Print Recipe
Pin RecipeIngredients
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
- Preheat the oven to 425 F, line 12 count cupcake pan with paper liners ad set aside.
- To make the crumb topping, stir together flour, sugar, brown sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
- To make the lemon muffins mixture whisk dry ingredients (flour, baking soda, baking powder and salt) and set aside.
- In a large bowl mix softened butter and sugar for about 2 minutes at high speed. Add eggs, lemon zest, vanilla, and lemon extract and mix for 2 more minutes. Add Greek yogurt and lemon juice and mix just to combine. Running your mixer on low, mix in dry ingredients.
- To make the cream cheese filling, mix softened cream cheese, sugar, and vanilla just to combine.
- To assemble the muffins add 1 heaping Tablespoon of muffin mixture in each cup. Drop 1 Tablespoon of cream cheese mixture in the center of each muffin. Cover cream cheese filling with muffin mixture, filling each cup about 2/3 to ¾ full.
- Generously top each muffin with streusel crumbs.
- Place in preheated oven and reduce the temperature to 350 F. Bake 22-25 minutes, or until the tops are golden brown and the center has set.
- Cool 5-10 minutes in the pan, then transfer the muffins on a rack to cool completely.
- Meanwhile, prepare the glaze. Stir powdered sugar with lemon juice. Start with 1 teaspoon of the juice and gradually add more until desired consistency has reached. Drizzle over muffins and serve.
28 comments
Can I substitute the Greek yogurt? Like with sour cream?
Yes, you can use sour cream.
They look incredible! We are huge fans of streusel anything and I love that cream cheese filling…a nice contrast to the crunch buttery topping.
I just put these into the oven. My one qualm (for now) is that thee is too little batter for the muffin and too much streusal topping. I think the muffin should be adjusted – maybe 1.5X and the streusal decreased by 1.5X.
Anyways…either way I am sure they will taste great.
What could be the substitute for eggs in this recipe I don’t eat eggs..
★★★★★
I wondered that too because I am deathly allergic to eggs
Make a flax “egg”
Can you make them sugar free?
I just made some! They are absolutely delicious. The recipe worked perfectly for me in terms of proportions, I only had maybe a little bit of streusal leftover
★★★★★
These are great thank you for sharing I’m just wondering do these need to be refrigerated ..
★★★★★
That was my question as well, if they need to be stored in the fridge because of the cream cheese.
Make the lemon muffins they are absolutely delicious
★★★★★
Do you use plain Greek yogurt or vanilla flavoured?
We love all things lemon and these look delicious. I will be baking these soon and am pretty sure they will be a family favorite. Thank you for sharing this recipe, can’t wait to bake them.
Can I make a cake instead of muffins? I would just dollop the cream cheese mixture and swirl it into the cake batter
Hi Jenelle, you cold try it.. Let me know how it turned out. Happy baking!
I would like to make a larger muffin would I double the recipe? And how would I tell when there done?
could you use cottage cheese instead of greek yogurt?
You can use sour cream instead of yogurt. I’m not sure about the cottage cheese.
I made these but the cream cheese filling wasn’t like it shows in the picture. The muffins absorbed it..just wondering what I did wrong..thank you!
Hi! I am wondering about how to best store these.
Your Lemon muffins are just HEAVEN!. thank you for sharing this recipe I will try it next weekend. My friends would love it for sure though not all of them are fans of lemons but I’m sure they’ll love it once they taste this. Thanks again!
The taste was great but mine came out hollow in the middle. The cream cheese was in there but it was mostly hollow. What did I do wrong?
I made these muffins and they turned out wonderful. I substituted all sugars with sugar substitutes including the brown sugar as well as the powdered sugar. They were delicious!!! I used Stevia for the granulated sugar, Truvia for the brown sugar and Swerve for the powdered sugar!
Just amazing
★★★★★
I would love it to make these but first I would like to see your response to those Who asked a question about why they’re filling seem to absorb into the muffin and really was nonexistent. I would like to correct whatever may have gone wrong for them so it doesn’t go wrong for me.
★★
How many lemons do I need to get 2 tbsp zest
You’ll need about 2 lemons…