Lemon Cream Cheese Muffins

Yield: 12 muffins Active time: 20 minutes Total time: 35 minutes May 3, 2017

These tart-sweet lemon muffins, topped with a brown sugar crumble and lemon glaze are deliciously moist, since the cream cheese is mixed right into the batter.

Recipe from Mel’s Kitchen Cafe.


  • 1 cup (5 oz.) all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 4 oz. cream cheese, light or regular, at room temperature
  • 2 Tbs. butter, at room temperature
  • 3/4 cup (5.5 oz.) granulated sugar
  • Zest of 2 large lemons (about 2 Tbs.)
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 1/4 cup buttermilk*
  • 1/4 cup fresh lemon juice (from 1 to 2 large lemons)

Crumb Topping

  • 3/4 cup (3.75 oz.) all-purpose flour
  • 2 Tbs. granulated sugar
  • 2 Tbs. brown sugar
  • 4 Tbs. butter, melted

Lemon Glaze

  • 3 Tbs. fresh lemon juice
  • 1/2 cup (2 oz.) powdered sugar, more or less

* If you don't have buttermilk, you can substitute 2 Tbs. sour cream combined with 2 Tbs. milk.


Preheat the oven to 350º (or 325º for a convection oven). Line a 12-cup standard muffin tin with paper liners. Spray each liner with cooking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In another bowl with an electric handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, granulated sugar, and lemon zest together until light and fluffy, 1 to 2 minutes.

Add the egg, vanilla, buttermilk, and lemon juice. Mix until well-combined, scraping down the sides of the bowl as needed.

Add the dry ingredients to the muffin batter and mix by hand with a wooden spoon or spatula until just combined. Don’t overmix. It’s ok if the batter is slightly lumpy.

Divide the batter evenly among the muffin cups, filling about 2/3 full.

For the crumb topping, in the same bowl that held the dry ingredients for the muffin batter (no need to wash), whisk together the flour, granulated sugar, and brown sugar. Add the melted butter and stir with a fork until the mixture looks evenly moistened and forms tiny clumps.

Top each muffin evenly with the crumb topping.

Bake the muffins for 15 to 18 minutes until a toothpick inserted in the center comes out clean.

Let the muffins cool in the tin for 2 to 3 minutes, then gently move to a cooling rack to cool completely.

For the glaze, add the lemon juice to a small bowl or liquid measuring cup and gradually add powdered sugar, whisking constantly, until the desired consistency is reached. Drizzle over the muffins.

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