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Lemon Cream Cheese Crumb Muffins Recipe

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This recipe for Lemon Cream Cheese Crumb Muffins is from Recipes From My Childhood, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. flour, 1 tsp. baking powder, 1/4 tsp. each of baking soda and salt, 4 oz. cream cheese, room temp. 2 T. butter, room temp. 3/4 c. sugar, 2 T. lemon zest, 1 large egg, 1/2 tsp. vanilla, 1/4 c. buttermilk, 1/4 c. fresh lemon juice.

Crumb topping: 3/4 c. flour, 2 T. each brown and white sugar, 4 T. melted butter

Lemon glaze: 3 T. fresh lemon juice, 1/2 c. powdered sugar, more or less
Directions:
Directions:
Preheat oven to 350º. Line 12 muffin cups with liners. Whisk together dry, in another bowl beat cream cheese, butter, sugar, and lemon zest until light and fluffy. Add the egg, vanilla, buttermilk and lemon juice until well combined. Add dry to wet and mix by hand. Don't over mix, it is ok if batter is slightly lumpy. Divide evenly into muffin pan. In the same bowl you mixed the batter in, mix crumb ingredients, should look evenly moist with tiny clumps. Top each muffin evenly with crumb topping. Bake for 15-18 minutes until a toothpick comes clean. Cool for 2-3 minutes in pan and then remove and cool completely. Top with glaze.

 

 

 

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