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OMG Chocolate Desserts

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BreakfastDessertsMuffins

Lemon Cream Cheese Muffins

written by Vera Z. January 29, 2021
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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 Muffin topped with sugar icing , streusel crumbs and lemon on the top.

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 Muffin on parchment paper.

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.

Couple of images of step-b-step preparation of Lemon Muffins.

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!

Two different images of Lemon Muffins and title text between the images.

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.

Print

Lemon Cream Cheese Muffins


★★★★★ 4.4 from 8 reviews
  • Author: Vera Z.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: breakfast/dessert
  • Method: Bake
  • Cuisine: American
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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

  1. Preheat the oven to 425 F, line 12 count cupcake pan with paper liners ad set aside.
  2. 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.
  3. To make the lemon muffins mixture whisk dry ingredients (flour, baking soda, baking powder and salt) and set aside.
  4. 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.
  5. To make the cream cheese filling, mix softened cream cheese, sugar, and vanilla just to combine.
  6. 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.
  7. Generously top each muffin with streusel crumbs.
  8. 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.
  9. Cool 5-10 minutes in the pan, then transfer the muffins on a rack to cool completely.
  10. 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.
cream cheeselemon
40 comments
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Vera Z.

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Vanilla Magic Custard Cupcakes

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40 comments

Rachel Goldstein January 30, 2021 - 5:45 pm

Can I substitute the Greek yogurt? Like with sour cream?

Reply
Vera Z. January 31, 2021 - 5:51 pm

Yes, you can use sour cream.

Reply
angiesrecipes February 1, 2021 - 3:53 pm

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.

Reply
monika February 1, 2021 - 9:23 pm

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.

Reply
Ellen Hays February 20, 2022 - 3:55 pm

Can I substitute no sugar products…such as a trivia product?

Reply
Anjali Sevlani February 2, 2021 - 12:55 pm

What could be the substitute for eggs in this recipe I don’t eat eggs..

★★★★★

Reply
Csb February 8, 2021 - 10:21 pm

I wondered that too because I am deathly allergic to eggs

Reply
Maryann February 14, 2021 - 4:50 am

Make a flax “egg”

Reply
Eve Styles January 6, 2022 - 3:43 pm

Using Just egg would be a great substitute. You may need to bake it a few mins more but it’s a plant based egg substitute that tastes and acts like real egg. I’m allergic as well and that’s what I use for all of my egg based recipes

Reply
Kathy Herder February 2, 2021 - 8:23 pm

Can you make them sugar free?

Reply
Kristina February 5, 2021 - 1:17 am

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

★★★★★

Reply
Ellen February 10, 2022 - 4:05 pm

Can you freeze them after you bake them?

Reply
March james February 6, 2021 - 6:21 pm

These are great thank you for sharing I’m just wondering do these need to be refrigerated ..

★★★★★

Reply
Megan September 22, 2021 - 1:44 pm

That was my question as well, if they need to be stored in the fridge because of the cream cheese.

Reply
Cathy Fleming February 6, 2021 - 10:57 pm

Make the lemon muffins they are absolutely delicious

★★★★★

Reply
Stephanie Blackwood February 10, 2021 - 12:18 am

Do you use plain Greek yogurt or vanilla flavoured?

Reply
Nancy February 21, 2021 - 5:03 pm

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.

Reply
Jenelle Saccucci March 12, 2021 - 8:31 am

Can I make a cake instead of muffins? I would just dollop the cream cheese mixture and swirl it into the cake batter

Reply
Vera Z. March 12, 2021 - 10:32 am

Hi Jenelle, you cold try it.. Let me know how it turned out. Happy baking!

Reply
Joyce March 13, 2021 - 7:48 pm

I would like to make a larger muffin would I double the recipe? And how would I tell when there done?

Reply
deidra cox March 19, 2021 - 6:27 am

could you use cottage cheese instead of greek yogurt?

Reply
Vera Z. March 19, 2021 - 7:28 am

You can use sour cream instead of yogurt. I’m not sure about the cottage cheese.

Reply
Emily Boisvenue March 27, 2021 - 4:41 pm

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!

Reply
Taylor Whitehair March 28, 2021 - 6:13 pm

Hi! I am wondering about how to best store these.

Reply
Hannah Jones April 5, 2021 - 3:36 am

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!

Reply
Ann April 3, 2022 - 10:52 pm

I got 14 from mine. They are very good. I’m going to store them in refrigerator. I going to try freezing some to see how theyare. I can let you know in a few weeks if they come out the freezerOr nit.

Reply
Bonnie April 17, 2021 - 2:35 pm

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?

Reply
Judy Craig May 18, 2021 - 5:26 am

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!

Reply
Brenda Montgomery June 5, 2021 - 11:56 am

Just amazing

★★★★★

Reply
Jenn September 20, 2021 - 12:39 am

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.

★★

Reply
Sammy Dela Cruz September 22, 2021 - 11:49 pm

How many lemons do I need to get 2 tbsp zest

Reply
Vera Z. October 1, 2021 - 2:32 pm

You’ll need about 2 lemons…

Reply
Velma H January 7, 2022 - 1:13 am

Read it said something about having lemon curd in it but nowhere on recipe do I see that used.

Reply
sue January 7, 2022 - 5:29 pm

At the top of the recipe, you say 425 degrees, then later in the recipe you say bake at 350…..which is it?

Reply
Vera Z. January 9, 2022 - 8:02 pm

Preheat the oven to 425 F, when place muffins in preheated oven reduce the temperature to 350 F

Reply
Carol S. January 8, 2022 - 3:59 pm

Two different posts asked about storing. I keep hoping you will answer before I try these. Don’t want to make my husband’s office staff sick.

Reply
Kristin Wise January 14, 2022 - 7:41 pm

Made these last night. They turned out well, and are crazy tasty! I had batter and filling to make an additional 2 cupcakes 😋 I have one question regarding the lemon extract? I use the Watkins brand for most of my extracts. This brand is on the entense side, and can be overpowering. Is it possible to use just the real lemon juice for flavoring, or is it not strong enough? Love this recipe 😋 thank you so much for sharing😊

★★★★★

Reply
Tara Carnahan February 21, 2022 - 1:44 pm

Do you have nutritional content on these? Thank you!

Reply
Stacie February 23, 2022 - 5:24 pm

Great recipe but I bought a Betty Crocker lemon poppy seed muffin box instead of making my own and they turned out wonderful with a lot less work. I will definitely be making these again!!

Reply
Cynthia June 5, 2022 - 7:36 pm

Disappointed the filling disappeared after baking & mine don’t look anything like the photo. I followed the recipe to a “T” but they came out dry & the filling absorbed into the muffin. Not at all what I expected. Maybe I’ll try this with cupcake batter in the future & see what that does.

★★★

Reply

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Hello and welcome to my kitchen!!! Thanks for stopping by! I’m so happy you’re here! Let me introduce myself. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts.

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