Lemon Cream Cheese Crumb Muffins
User Reviews
4.7
Lemon Cream Cheese Crumb Muffins
Description
Lemon Cream Cheese Crumb Muffins begin with a batter featuring cream cheese and butter beaten together with sugar and lemon zest, providing a rich and tangy base. The combination of buttermilk and fresh lemon juice adds moisture and brightness. The dry ingredients are folded in gently to maintain a tender texture, and the batter is portioned into muffin cups about two-thirds full. A crumb topping made of flour, sugars, and melted butter is sprinkled on top before baking, giving the muffins a buttery, crisp crust. Once baked, a lemon glaze of powdered sugar and lemon juice is drizzled over the muffins, complementing their creamy interior with a sweet and tart finish.
The muffins balance the smoothness of cream cheese with the crumbly topping, making each bite multi-textured. Ideal for mornings or teatime, they hold up well to slicing and spreading if preferred, or can be enjoyed plain with coffee or tea.
If you don’t have buttermilk, an equal mix of sour cream and milk works as a substitute without changing the flavor much. The recipe notes suggest that batter yields 12 standard muffins, though adjusting to make smaller muffins is possible with additional pans. The crumb topping is generous but can be modulated depending on preference.
Ingredients
Muffin Batter:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 ounces cream cheese light or regular, softened to room temperature
- 2 tablespoons butter softened to room temperature, salted
- ¾ cup granulated sugar
- lemon about 2 tablespoons, zest of 2 large lemons
- 1 egg large
- ½ teaspoon vanilla extract
- ¼ cup buttermilk see note
- ¼ cup lemon juice from 1-2 large lemons, fresh
Crumb Topping:
- ¾ cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 4 tablespoons butter melted, salted
Lemon Glaze:
- 3 tablespoons lemon juice fresh
- ½ cup 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).
- For the crumb topping, in the same bowl that held the dry ingredients for the muffin batter (no need to wash), whisk together the flour, granulated sugar, and brown sugar. Add the melted butter and stir/mash with a fork until the mixture looks evenly moistened and forms tiny clumps.
- Top each muffin evenly with the crumb topping (use it all up!).
- Bake the muffins for 15-18 minutes until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 2-3 minutes then gently move to a cooling rack to cool completely.
- For the glaze, add the lemon juice to a small bowl or liquid measuring cup and gradually add powdered sugar, whisking constantly, until the desired consistency is reached (I like it thick but pourable). Drizzle glaze over the top of each cooled muffin.
Notes
- If you don't have buttermilk, mix equal parts sour cream and milk as a substitute.
- This recipe yields 12 standard muffins; for smaller muffins, make 14-15 and consider using additional pans or baking in batches.
- The crumb topping is substantial; reduce the amount if you prefer less topping on your muffins.
- The muffin batter itself works well without crumb topping and glaze—consider adding poppy seeds for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins (makes 12-16)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 243kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 40mg | 13% |
| Sodium | 199mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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