Lemon Cream Cheese Filled Muffins

Streusel topping:

1 c. plain flour

1/4 c. light brown sugar

1/4 c. sugar

1/4 t. salt

6 T. butter, melted

Muffins:

1 1/2 c. SR flour

1/3 c. butter, softened (5 1/3 T.)

3/4 c. sugar

2 eggs

2 T. lemon zest (I used 1 t. true lemon-crystalized lemon: 1/2 t. = 1 T.) found in the spice section

1 t. vanilla 

1 t. lemon extract

2/3 c. Greek yogurt (5.3 oz)

2 T. lemon juice

Cream cheese filling:

8 oz. cream cheese, softened

1/4 c. sugar

1 t. vanilla

Glaze: (optional)

3/4 c. powdered sugar

1 1/2-2 1/2 t. lemon juice

Preheat oven to 425. Line muffin tins with paper cups. In a medium bowl, stir together all streusel ingredients with a fork until coarse crumbs form. Set aside. In a large bowl, combine sugar and softened butter with mixer for 2 minutes on high speed. Add eggs, lemon zest, vanilla and lemon extracts, and mix for 2 more minutes. Add Greek yogurt and lemon juice. Mix just to combine. Running mixer on low, add flour. Make cream cheese filling by combining cream cheese, sugar, and vanilla. Place 1 heaping T. muffin mixture in bottom of muffin cups. Add 1 T. cream cheese mixture. Cover with remaining muffin mixture, filling each cup 2/3-3/4 full/ Top each with streusel crumbs. Place in oven and reduce temperature to 350. Bake 22-25 minutes, until tops are golden brown and centers are set. Cool 5-10 minutes. Prepare glaze by stirring both ingredients together, adding lemon juice a little at a time until the desired consistency is found. Drizzle over muffins and serve. (I didn't add the glaze to mine.)

1st picture: muffins right out of the oven. 2nd picture: inside of muffin