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!
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
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).
Full Reading: https://www.melskitchencafe.com/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
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).
Full Reading: https://www.melskitchencafe.com/lemon-cream-cheese-crumb-muffins/
