Lemon Cheesecake Muffins with Streusel Topping

1. Preheat the Oven

Begin by adjusting your oven rack to the middle position and preheating your oven to 375°F. Line a muffin pan with 12 paper liners to get it ready for the batter.

2. Prepare the Muffin Batter

In a large bowl, cream together the softened butter, granulated sugar, salt, and lemon zest until the mixture is light and fluffy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and milk until well combined. Gradually add the flour and baking powder to the mixture, whisking until just combined. Spoon the batter evenly into the prepared muffin cups, filling each about halfway.

3. Make the Cheese Filling

Using the same large bowl, stir together the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Whisk in the lemon juice, vanilla extract, and egg yolk until fully incorporated. Drop a tablespoon-sized portion of the cheese filling into the center of each muffin cup over the batter.

4. Make the Streusel

In the same bowl, combine the all-purpose flour, packed light brown sugar, and salt. Add the softened butter and toss the mixture until moist crumbs form. Press the streusel mixture gently onto the top of each muffin, ensuring it adheres well.

5. Bake the Muffins

Place the muffin pan in the preheated oven and bake for 18 to 21 minutes, or until the muffins are golden brown and the centers are set. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

6. Serve and Store

These lemon cheesecake muffins are best enjoyed warm or at room temperature. If you have any leftovers, store them in an airtight container in the refrigerator to keep them fresh.