Dessert

Lemon Cream Cheese Crumb Muffins with Lemon Curd is for Dessert.

Lemon Cream Cheese Crumb Muffins with Lemon Curd takes 30 minutes to prepare.

Lemon Cream Cheese Crumb Muffins with Lemon Curd takes 18 minutes to cook.

Lemon Cream Cheese Crumb Muffins with Lemon Curd makes 12 servings.

The ingredients for Lemon Cream Cheese Crumb Muffins with Lemon Curd are:

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 butter
2T whole milk
2T light sour cream
1/4 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, melted

LEMON GLAZE:
3 tablespoons fresh lemon juice
1/2 cup powdered sugar2 tbsp Trader Joe's Lemon Curd (by PUZZLEDBYWEIGHT)

Here is how you make Lemon Cream Cheese Crumb Muffins with Lemon Curd:

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

The nutritional information for Lemon Cream Cheese Crumb Muffins with Lemon Curd is:

• Servings Per Recipe: 12
• 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