Lemon Cream Cheese Muffins

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Lemon Cream Cheese Muffins

There’s just something about lemon that brightens up everything—especially on those mornings when everyone’s dragging their feet and breakfast feels like another chore. That’s exactly why I started baking these Lemon Cream Cheese Muffins. I wanted a quick, cheerful treat to bring a little sunshine to the table without spending hours in the kitchen. What I didn’t expect was how obsessed my whole family would become! My husband couldn’t believe how moist they were, and the kids? They basically inhaled them before I had time to pour myself a coffee.

I love how the creamy, tangy center contrasts perfectly with the sweet, buttery crumble topping. It’s like a bakery-style muffin with a surprise cheesecake filling—soft, zesty, and rich all at once. And let’s be honest: finding a recipe that hits all those notes while still being simple enough to whip up on a Sunday morning is a rare gem.

The first time I made them, I was experimenting with leftover lemons and cream cheese. The result was so delicious that it instantly became part of our regular rotation. Now, these muffins are my go-to for brunches, bake sales, or just because it’s been a long week and we need something sweet to look forward to. Whether you’re baking for a crowd or just your own hungry crew, I promise these muffins deliver that just-right blend of comfort and wow-factor. Get ready to fall in love—lemon lovers, this one’s for you.

Questions I Often Get Asked About This Recipe

Can I use bottled lemon juice instead of fresh lemons?
Fresh lemon juice really makes a difference in flavor, but bottled will work in a pinch. Just know the brightness might be slightly muted.

Can I freeze these muffins?
Yes! Just let them cool completely, then wrap individually and freeze. They reheat beautifully in the microwave or oven.

Do I have to use a muffin liner?
It’s highly recommended. The cream cheese center can stick to the tin if not lined. If you skip liners, grease the pan generously.

What can I use instead of sour cream?
Greek yogurt is a great substitute and still keeps the muffins moist and tender.

How long do they stay fresh?
Stored in an airtight container in the fridge, they’ll stay fresh for up to 4 days.

What You Need to Make Lemon Cream Cheese Muffins

For the Muffin Batter:

1 ½ cups all-purpose flour

½ cup granulated sugar

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, melted

2 large eggs

½ cup sour cream (or Greek yogurt)

2 tbsp fresh lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened

¼ cup granulated sugar

1 egg yolk

½ tsp vanilla extract

For the Crumb Topping:

½ cup all-purpose flour

⅓ cup brown sugar

¼ cup cold butter, cubed

For the Glaze (Optional):

½ cup powdered sugar

1–2 tbsp lemon juice

Special Tools:

Standard muffin tin

Muffin liners

Electric mixer (for cream cheese filling)

Zester or microplane

How to Make Lemon Cream Cheese Muffins

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and set aside.

Make the cream cheese filling: In a small bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.

Prepare the crumb topping: In another bowl, mix flour and brown sugar, then cut in the cold butter until crumbly. Chill until ready to use.

Mix the muffin batter: In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the melted butter, eggs, sour cream, lemon juice, zest, and vanilla. Combine wet and dry ingredients until just blended.

Assemble the muffins: Spoon a tablespoon of batter into each muffin liner. Add about 1 heaping teaspoon of the cream cheese filling in the center, then top with more batter to cover the filling. Sprinkle the crumb topping over each muffin.

Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the edge (not the center filling) comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack.

Drizzle with lemon glaze once completely cool, and top with a small lemon wedge for garnish if desired.

Tips for Making the Best Lemon Cream Cheese Muffins

Don’t overmix the batter. A few lumps are fine—overmixing leads to dense muffins.

Room-temperature cream cheese is a must. It blends smoother and avoids lumps in the filling.

Use a cookie scoop to portion the batter evenly and keep things neat.

Chill the crumb topping while you prep the muffins. This helps it stay crumbly and bake into perfect little golden nuggets.

Try flavor variations! Swap lemon with orange or lime zest for a fun twist.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These were an absolute hit at our church brunch. Everyone kept asking for the recipe!” —Marie L.

⭐️⭐️⭐️⭐️ “I loved the flavor, but next time I might double the cream cheese filling—it’s so good!” —Tracy M.

⭐️⭐️⭐️⭐️⭐️ “My kids ate these for breakfast three days in a row. Definitely keeping this in our baking rotation.” —Heather S.

⭐️⭐️⭐️⭐️ “Great recipe, but I wish the crumb topping was a bit crunchier. Might add chopped nuts next time.” —Dani B.

⭐️⭐️⭐️⭐️⭐️ “These muffins were bakery-quality. The glaze really takes them over the top!” —Rachel T.

Printable Recipe

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