Bakery Style Lemon Muffins moist and velvety

By Savor Easy · 60 min

Ingredients

Instructions

1. Preheat the oven to 220°C (420°F).
2. Rub the sugar and lemon zest together in a mixing bowl to release the oil from the zest.
3. Beat in the eggs until light and fluffy.
4. Mix in the melted butter well.
5. Add the milk, fresh lemon juice, yogurt and vanilla and mix well.
6. Sift in the flour, baking powder and salt. Mix just until no flour streaks remain; small lumps are fine.
7. Set the batter aside while you make the streusel, or cover and refrigerate overnight and bake the next day.
8. For the streusel, mix the flour, sugar and melted butter until crumbly.
9. Spoon about 1/4 cup of batter into each lined muffin cup. Add a cube of cream cheese, then divide the remaining batter among the cups.
10. Bake for 5 minutes at 220°C (420°F), then reduce the oven to 180°C (350°F) and bake for 18 to 22 minutes, until a toothpick inserted comes out clean.

Summarized from Savor Easy's video. Watch it for the details.

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