ats
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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!
It might surprise you to know I was not planning on sharing lemon cream cheese crumb muffins with you today.
No, no. I had another post entirely planned.
And if you didn’t know, planning is kind of my middle name.
I plan. I plan all the time. I plan my life. And I’ll even plan your life if you want me to (nothing better than telling someone else how to map out their life!).
I love it. Planning and scheduling.
It calms me and makes me happy, even if most my time is spent planning, instead of, you know, actually doing.
My sister makes fun of me every time she can, because I still use an old school paper planner to chart out our family’s schedule and my never-ending to-do lists.
Don’t mock it, man.
Lemon Cream Cheese Crumb Muffins
INGREDIENTS:
MUFFIN BATTER:
1 cup (5 ounces) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces cream cheese, light or regular, softened to room temperature
2 tablespoons butter, softened to room temperature
3/4 cup (5.5 ounces) granulated sugar
Zest of 2 large lemons (about 2 tablespoons)
1 large egg
1/2 teaspoon vanilla extract
1/4 cup buttermilk (see note)
1/4 cup fresh lemon juice (from 1-2 large lemons)
CRUMB TOPPING:
3/4 cup (3.75 ounces) all-purpose flour
2 tablespoons granulated sugar
2 tablespoons brown sugar
4 tablespoons butter, melted
LEMON GLAZE:
3 tablespoons fresh lemon juice
1/2 cup (2 ounces) powdered sugar, more or less
DIRECTIONS:
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It might surprise you to know I was not planning on sharing lemon cream cheese crumb muffins with you today.
No, no. I had another post entirely planned.
And if you didn’t know, planning is kind of my middle name.
I plan. I plan all the time. I plan my life. And I’ll even plan your life if you want me to (nothing better than telling someone else how to map out their life!).
I love it. Planning and scheduling.
It calms me and makes me happy, even if most my time is spent planning, instead of, you know, actually doing.
My sister makes fun of me every time she can, because I still use an old school paper planner to chart out our family’s schedule and my never-ending to-do lists.
Don’t mock it, man.
Lemon Cream Cheese Crumb Muffins
MUFFIN BATTER:
1 cup (5 ounces) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces cream cheese, light or regular, softened to room temperature
2 tablespoons butter, softened to room temperature
3/4 cup (5.5 ounces) granulated sugar
Zest of 2 large lemons (about 2 tablespoons)
1 large egg
1/2 teaspoon vanilla extract
1/4 cup buttermilk (see note)
1/4 cup fresh lemon juice (from 1-2 large lemons)
CRUMB TOPPING:
3/4 cup (3.75 ounces) all-purpose flour
2 tablespoons granulated sugar
2 tablespoons brown sugar
4 tablespoons butter, melted
LEMON GLAZE:
3 tablespoons fresh lemon juice
1/2 cup (2 ounces) powdered sugar, more or less
DIRECTIONS:
- 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.