Lemon Cream Cheese (Print Version)
# Ingredients:
01 -
1/4 cup light brown sugar.
02 -
6 tablespoons melted unsalted butter (for streusel).
03 -
1/4 teaspoon salt for the streusel.
04 -
1/4 cup white sugar for the streusel.
05 -
1 cup plain flour for streusel.
06 -
1/3 cup softened unsalted butter.
07 -
1/2 teaspoon baking powder.
08 -
1/4 teaspoon baking soda.
09 -
1 1/2 cups all-purpose flour for batter.
10 -
1/4 teaspoon salt.
11 -
2 eggs.
12 -
3/4 cup white sugar.
13 -
1 teaspoon vanilla extract.
14 -
1/3 cup Greek yogurt.
15 -
2 tablespoons lemon zest.
16 -
1 teaspoon lemon flavoring.
17 -
2 tablespoons lemon juice.
18 -
1 teaspoon vanilla for filling.
19 -
8 ounces cream cheese at room temperature.
20 -
1/4 cup white sugar for filling.
21 -
3/4 cup powdered sugar.
22 -
1 1/2–2 1/2 teaspoons lemon juice for the glaze.
# Instructions:
01 -
Set oven to 425°F and line your muffin tin with paper wrappers.
02 -
Combine the flour, white sugar, brown sugar, and salt, then pour in the melted butter and stir until it crumbles.
03 -
In one bowl, mix the dry ingredients. In another, blend butter with sugar, then stir in eggs, zest, yogurt, extracts, and lemon juice. Gently fold in the dry mix.
04 -
Whip cream cheese with white sugar and vanilla till it's creamy.
05 -
Spoon batter into liners, add a cream cheese layer, some more batter, and sprinkle streusel on top.
06 -
Turn the oven down to 350°F and bake 22–25 minutes. Once cool, drizzle glaze over the tops.
# Notes:
01 -
Swap the flour for a gluten-free mix, if needed.
02 -
Starting with a hotter oven makes puffier muffin tops.