Bright, tender muffins filled with tangy cream cheese and crowned with a crunchy lemon streusel. These lemon cream cheese muffins marry citrus, creamy centers, and a crumbly top for a breakfast or snack that feels special but is easy to make.
What sets these lemon cream cheese muffins apart
Simple pantry ingredients create a bakery-style muffin at home. Greek yogurt keeps crumbs moist without a yogurt taste. The cream cheese core adds a silky contrast. A buttery streusel brings texture. Together they form a balanced bite.
Ingredients for lemon muffins, filling, streusel and glaze
Lemon muffin batter
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 2/3 cup Greek yogurt
- 2 tbsp lemon juice
Cream cheese filling
- 8 oz cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 tsp vanilla
Streusel crumb topping
- 1 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 6 tbsp unsalted butter, melted
Lemon glaze
- 3/4 cup powdered sugar
- 1 1/2–2 1/2 tsp lemon juice
Step-by-step baking method for perfect muffins
- Preheat oven to 425°F and line a 12-cup muffin tin with paper liners.
- Make the streusel: combine flour, brown and granulated sugar, and salt. Add melted butter and toss with a fork until coarse crumbs form. Set aside.
- Whisk dry batter ingredients: flour, baking powder, baking soda, and salt; set aside.
- Cream butter and sugar at medium-high speed until pale, about 2 minutes. Beat in eggs, lemon zest, vanilla, and lemon extract until combined.
- Stir in Greek yogurt and lemon juice. Mix in dry ingredients on low speed until just incorporated. Do not overmix.
- Prepare the filling: blend cream cheese, sugar, and vanilla until smooth.
- Fill each muffin cup with about 1 heaping tablespoon of batter. Drop 1 tablespoon of cream cheese filling into the center.
- Cover the filling with more batter so cups are 2/3 to 3/4 full. Top generously with streusel crumbs.
- Place the pan in the oven and immediately reduce the heat to 350°F. Bake 22–25 minutes, until tops are golden and centers are set.
- Cool in the pan 5–10 minutes, then transfer muffins to a wire rack to finish cooling.
- Whisk powdered sugar with lemon juice until smooth. Start with 1 1/2 tsp and add more for thinner glaze. Drizzle over cooled muffins.
Baker’s tips, ingredient swaps and serving ideas
- Greek yogurt keeps muffins very moist. Use full-fat for richer texture.
- Swap the lemon extract for extra lemon zest if you prefer a fresher citrus aroma.
- To make mini muffins, reduce baking time by 8–10 minutes and watch closely.
- Streusel can be mixed with cold butter for chunkier crumbs instead of melted butter.
- Make-ahead: bake, cool, then freeze in a single layer. Thaw at room temperature or warm briefly.
- These work as breakfast, afternoon snack, or a light dessert. Pair with coffee or a citrusy tea.
Quick facts: time, yield, and serving categories
- Prep time: about 15 minutes
- Cook time: 22–25 minutes (plus cool time)
- Total time: roughly 40 minutes
- Yield: twelve standard muffins
- Categories: breakfast, dessert, snack
- Method: baked; Cuisine: American-style
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.