Lemon Cream Cheese Crumb Muffins with Lemon Curd
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
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 1/3 less fat cream cheese, 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 butter2T whole milk2T light sour cream1/4 cup fresh lemon juice (from 1-2 large lemons)6t lemon curd (for muffin filling, 1/2t per muffin)CRUMB TOPPING: 3/4 cup (3.75 ounces) all-purpose flour 2 tablespoons granulated sugar 2 tablespoons brown sugar 4 tablespoons butter, meltedLEMON GLAZE: 3 tablespoons fresh lemon juice 1/2 cup powdered sugar2 tbsp Trader Joe's Lemon Curd (by PUZZLEDBYWEIGHT)
Preheat the oven to 350 degrees F (or 325 degrees F for convection bake). Line a 12-cup standard muffin tin with paper liners.
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, mlk, sour cream, 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.
Put about 2T of batter in each tin. Dollop 1/2t of lemon curd in the center of each muffin. Divide the remaining batter evenly among the muffin cups.
For the crumb topping, in the same bowl that held the dry ingredients for the muffin batter (no need to wash), whisk together the flour, granulated sugar, and brown sugar. Add the melted butter and stir/mash with a fork until the mixture looks evenly moistened and forms tiny clumps.
Top each muffin evenly with the crumb topping (use it all up!).
Bake the muffins for 15-18 minutes until a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for 2-3 minutes then gently move to a cooling rack to cool completely.
For the glaze, add the lemon juice to a small bowl or liquid measuring cup and gradually add powdered sugar, whisking constantly, until the desired consistency is reached (I like it thick but pourable).
Serving Size: makes 12 muffins, serving size 1 muffin
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, mlk, sour cream, 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.
Put about 2T of batter in each tin. Dollop 1/2t of lemon curd in the center of each muffin. Divide the remaining batter evenly among the muffin cups.
For the crumb topping, in the same bowl that held the dry ingredients for the muffin batter (no need to wash), whisk together the flour, granulated sugar, and brown sugar. Add the melted butter and stir/mash with a fork until the mixture looks evenly moistened and forms tiny clumps.
Top each muffin evenly with the crumb topping (use it all up!).
Bake the muffins for 15-18 minutes until a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for 2-3 minutes then gently move to a cooling rack to cool completely.
For the glaze, add the lemon juice to a small bowl or liquid measuring cup and gradually add powdered sugar, whisking constantly, until the desired consistency is reached (I like it thick but pourable).
Serving Size: makes 12 muffins, serving size 1 muffin
Nutritional Info Amount Per Serving
- Calories: 237.9
- Total Fat: 9.0 g
- Cholesterol: 43.9 mg
- Sodium: 210.5 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 0.6 g
- Protein: 3.4 g
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