How to Make Lemon Cream Cheese Stuffed Muffins

 I usually don’t bake, but couldn’t resist these Lemon Cream Cheese Stuffed Muffins. These can be great with your cup of coffee in the morning, partner with a salad for lunch or as a replacement for bread or tortillas at dinner. I know that baking can get kinda messy and you have to unearth your entire kitchen to make something….but these are worth it. Makes 12 muffins Total Time: 45 minutes unless you have to do two batches then a little over an hour. Why two batches? I only had a 6 count cupcake/muffin pan, not 12. Yes, I could of cut the recipe in half, but I’m glad I didn’t. 

Need: 

2 medium size bowls

2 small size bowls

12 count cupcake/muffin pan and 12 paper cupcake liners

Measuring cups and spoons

Microplane 

Hand juicer

Hand mixer

Whisk

Ingredients: 

Streusel Crumb Topping:

1 cup flour

1/4 cup brown sugar 

1/4 cup sugar

1/4 teaspoon salt (unless you are using salted butter)

6 tablespoons melted unsalted butter 

Lemon Muffins: 

1.5 cups flour 

1/4 teaspoon salt (again not if you are using salted butter)

1/2 teaspoon baking powder 

1/4 teaspoon baking soda

1/3 cup softened unsalted butter 

3/4 cup sugar 

2 eggs

2 tablespoons lemon zest (1 used 2 large lemons for zest, using microplane)

1 teaspoon vanilla extract 

1 teaspoon lemon extract 

2/3 cup plain yogurt (I only had honey yogurt which is fine)

2 tablespoons lemon juice (I used just 1 of the lemons to juice with hand juicer)

Cream Cheese Filling: 

8 oz. Softened cream cheese (I put it in the microwave for 20 seconds)

1/4 cup sugar 

1 teaspoon vanilla extract 

 Glaze: 

 3/4 cup powdered sugar 

Left over lemon juice, add to preferred texture 

Directions:

Preheat oven to 350. Line pan with liners, set aside. In a small bowl add the crumb topping ingredients and combine until coarse crumbs form, set aside. 

In a large bowl add the dry ingredients then the butter, mix until butter is combined with dry ingredients. Then add the rest of the lemon muffin ingredients, using your hand mixer start out slow until combined, then faster to create a smooth texture with no lumps. 

In another medium bowl softened the cream cheese then mix it with the sugar and vanilla extract using your whisk, again for a smooth texture and no lumps.

To assemble muffins add enough lemon muffin mixture to fill at least 2/3rds of paper liner. Add a dollop of the cream cheese filling in the center of the muffin. Top each muffin with the streusel crumbs. Bake 22-25 minutes in your preheated oven until topping is golden brown and center is set. 

While baking make your glaze in a small bowl. Add in the left over lemon juice until you get the texture you desire.

When muffins are done I took them out of the pan and let them cool for 10 minutes before I drizzled on the glaze. Enjoy!