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Export 12 ingredients for grocery delivery
Preheat the oven to 425 F, line 12 count cupcake pan with paper liners ad set aside.
To make the crumb topping, stir together flour, sugar, brown sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
To make the lemon muffins mixture whisk dry ingredients (flour, baking soda, baking powder and salt) and set aside.
In a large bowl mix softened butter and sugar for about 2 minutes at high speed. Add eggs, lemon zest, vanilla, and lemon extract and mix for 2 more minutes. Add Greek yogurt and lemon juice and mix just to combine. Running your mixer on low, mix in dry ingredients.
To make the cream cheese filling, mix softened cream cheese, sugar, and vanilla just to combine.
To assemble the muffins add 1 heaping Tablespoon of muffin mixture in each cup. Drop 1 Tablespoon of cream cheese mixture in the center of each muffin. Cover cream cheese filling with muffin mixture, filling each cup about 2/3 to ¾ full.
Generously top each muffin with streusel crumbs.
Place in preheated oven and reduce the temperature to 350 F. Bake 22-25 minutes, or until the tops are golden brown and the center has set.
Cool 5-10 minutes in the pan, then transfer the muffins on a rack to cool completely.
Meanwhile, prepare the glaze. Stir powdered sugar with lemon juice. Start with 1 teaspoon of the juice and gradually add more until desired consistency has reached. Drizzle over muffins and serve.