Soft, moist muffins with a creamy center and a crumbly top.
These Lemon Cream Cheese Coffee Cake Muffins bring together the bright zest of lemon with a creamy cheesecake center and a buttery crumb topping. Perfect for breakfast or an afternoon treat, these muffins are a delightful twist on classic coffee cake.
Why you'll want it now, The tangy lemon and creamy cheese center make these muffins a craveable treat.
Why this recipe works
The combination of lemon zest and juice in the batter provides a fresh, tangy flavor that complements the rich cream cheese filling. A buttery crumb topping adds texture and sweetness, making these muffins irresistible.
Equipment
Muffin tin
Paper liners
Mixing bowls
Whisk
Spatula
Zester
Measuring cups and spoons
How to make it
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, combine the melted butter, milk, eggs, vanilla extract, lemon zest, and lemon juice. Stir the wet ingredients into the dry ingredients until just combined.
For the cream cheese filling, beat together the cream cheese, sugar, egg yolk, and lemon zest until smooth.
For the crumb topping, mix together the flour, brown sugar, and melted butter until crumbly.
Scoop half of the muffin batter into the prepared muffin tin, filling each cup about a third full. Add a spoonful of cream cheese filling to each, then top with the remaining muffin batter. Sprinkle the crumb topping over each muffin.
Bake for 25 minutes or until the muffins are golden and a toothpick inserted into the muffin part comes out clean.
Enjoy these Lemon Cream Cheese Coffee Cake Muffins with a cup of coffee or tea for a delightful start to your day.
How you'll know it's ready
The muffins are ready when they are golden on top and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F (160°C) and check the muffins a few minutes early, as they may bake faster. For standard ovens, the temperature listed is perfect.
Troubleshooting
If the muffins are too dense, ensure that the baking powder is fresh.
For a creamier center, make sure the cream cheese is fully softened before mixing.
To prevent the crumb topping from sinking, gently press it onto the batter before baking.
If muffins are sticking to the liners, let them cool completely before removing.
Storage
Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze for longer storage, up to 3 months.
Make ahead
Prepare the muffin batter and cream cheese filling in advance and refrigerate separately for up to 24 hours. Assemble and bake when ready.
Variations
Add 1/2 cup of blueberries to the batter for a fruity twist.
Swap lemon for orange zest and juice for a different citrus flavor.
Add a teaspoon of poppy seeds to the batter for a lemon poppy seed version.
Frequently asked questions
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese will provide a richer, creamier texture.
How do I prevent the muffins from being too dense?
Ensure not to overmix the batter, and check that your baking powder is fresh.
Can I make these muffins without the crumb topping?
Yes, the muffins will still be delicious, but the crumb adds a nice texture contrast.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
Nutrition Facts
Per serving: 1 muffin (90 g)
Calories260
Total Fat15 g
Saturated Fat9 g
Cholesterol70 mg
Sodium180 mg
Total Carbohydrate28 g
Dietary Fiber1 g
Total Sugars15 g
Protein4 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
