LEMON CREAM CHEESE CRUMB MUFFINS

In these ultra-soft and tender lemon cream cheese crumb muffins, cream cheese is mixed right into the batter making the tastiest lemon muffin ever. And that crumb topping? Divine!

LEMON CREAM CHEESE CRUMB MUFFINS

INGREDIENTS
MUFFIN BATTER:
  1.  1 cup (5 ounces) all-purpose flour
  2.  1 teaspoon baking powder
  3.  1/4 teaspoon baking soda
  4.  1/4 teaspoon salt
  5.  4 ounces cream cheese, light or regular, softened to room temperature
  6.  2 tablespoons butter, softened to room temperature
  7.  3/4 cup (5.5 ounces) granulated sugar
  8.  Zest of 2 large lemons (about 2 tablespoons)
  9.  1 large egg
  10.  1/2 teaspoon vanilla extract
  11.  1/4 cup buttermilk (see note)
  12.  1/4 cup fresh lemon juice (from 1-2 large lemons)

CRUMB TOPPING:
  1.  3/4 cup (3.75 ounces) all-purpose flour
  2.  2 tablespoons granulated sugar
  3.  2 tablespoons brown sugar
  4.  4 tablespoons butter, melted

LEMON GLAZE:
  1.  3 tablespoons fresh lemon juice
  2.  1/2 cup (2 ounces) powdered sugar, more or less

INSTRUCTIONS
  • Preheat the oven to 350 degrees F (or 325 degrees F for convection bake). Line a 12-cup standard muffin tin with paper liners (see note above about making smaller muffins).
  • For the muffin batter, 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, 1-2 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 (see note above).