Lemon cream cheese muffins

@lovevivvLemon crumble muffins with a cream cheese and lemon curd filling🧁🍋 Ingredients: - 1 1/2 cups all-purpose flour - 1 tsp baking powder - 1/2 tsp salt - 2 tsps lemon zest - 1 cup granulated sugar - 2 large eggs, room temp - 1/2 cup unsalted butter, softened - 2 tbsps vegetable oil - 2 tbsps lemon juice - 1/2 cup buttermilk Cream cheese filling - 4 oz cream cheese, softened - 2 tbsps granulated sugar - 1/2 tbsp all purpose flour - 1/4 tsp vanilla extract - 1/2 tsp lemon juice - Optional: Lemon curd Crumble topping: - 1/2 cup all-purpose flour - 1/4 cup brown sugar - 1/4 cup granulated sugar - 4-6 tbsps unsalted butter, cubed and cold Directions: - Preheat oven to 400 F, and line a 12-count muffin tray with liners. Set aside. - To prepare the crumble: mix together the flour and sugars then add in the butter with your hands until it’s crumbly. Set in the fridge until ready to use. - To prepare the cream cheese filling: using a hand mixer, combine all of the cream cheese filling ingredients (not the lemon curd) until smooth and combined. Set in the freezer until ready to use. - In a medium bowl, whisk and sift together the flour, baking powder and salt. Set aside. - In a large bowl, mix the granulated sugar and lemon zest with your hands until you see that the lemon zest has infused its oil with the sugar. - Using a hand mixer, cream together the butter and lemon-infused sugar for about 3-5 minutes. - Add the vegetable oil and lemon juice, and mix until combined well. - Add in the eggs one at a time. Make sure to mix well until smooth. - Fold in the dry ingredients until almost combined. - Add in the buttermilk and fold it in until combined. Do not over mix. - Divide the batter evenly among the muffins liners. - Swirl in a little bit of the cream cheese filling. Do the same with the lemon curd if you’re adding it. The more filling you add in the muffin, the more likely it is to flatten out on the top. It will still taste good, it just won’t have that bakery style muffin top! - Spoon the crumble topping on top of each muffin tin. - Bake at 400 F for 6 minutes, then reduce the oven temp to 350 F. Do NOT open the oven at this time. Bake for another 18-22 minutes, or until an inserted toothpick comes out clean. - Let it cool in the pan for at least 5 minutes before transferring to a wire rack.

Tiktok failed to load.

Enable 3rd party cookies or use another browser

Ingredients:

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp salt

• 2 tsps lemon zest

• 1 cup granulated sugar

• 2 large eggs, room temp

• 1/2 cup unsalted butter, softened

• 2 tbsps vegetable oil

• 2 tbsps lemon juice

• 1/2 cup buttermilk

Cream cheese filling

• 4 oz cream cheese, softened

• 2 tbsps granulated sugar

• 1/2 tbsp all purpose flour

• 1/4 tsp vanilla extract

• 1/2 tsp lemon juice

• Optional: Lemon curd

Crumble topping:

• 1/2 cup all-purpose flour

• 1/4 cup brown sugar

• 1/4 cup granulated sugar

• 4-6 tbsps unsalted butter, cubed and cold

Directions:

• Preheat oven to 400 F, and line a 12-count muffin tray with liners. Set aside.

• To prepare the crumble: mix together the flour and sugars then add in the butter with your hands until it’s crumbly. Set in the fridge until ready to use.

• To prepare the cream cheese filling: using a hand mixer, combine all of the cream cheese filling ingredients (not the lemon curd) until smooth and combined. Set in the freezer until ready to use.

• In a medium bowl, whisk and sift together the flour, baking powder and salt. Set aside.

• In a large bowl, mix the granulated sugar and lemon zest with your hands until you see that the lemon zest has infused its oil with the sugar.

• Using a hand mixer, cream together the butter and lemon-infused sugar for about 3-5 minutes.

• Add the vegetable oil and lemon juice, and mix until combined well.

• Add in the eggs one at a time. Make sure to mix well until smooth.

• Fold in the dry ingredients until almost combined.

• Add in the buttermilk and fold it in until combined. Do not over mix.

• Divide the batter evenly among the muffins liners.

• Swirl in a little bit of the cream cheese filling. Do the same with the lemon curd if you’re adding it. The more filling you add in the muffin, the more likely it is to flatten out on the top. It will still taste good, it just won’t have that bakery style muffin top!

• Spoon the crumble topping on top of each muffin tin.

• Bake at 400 F for 6 minutes, then reduce the oven temp to 350 F. Do NOT open the oven at this time. Bake for another 18-22 minutes, or until an inserted toothpick comes out clean.

• Let it cool in the pan for at least 5 minutes before transferring to a wire rack.