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Lemon Curd Cheesecake Streusel Muffins | Bake to the roots

Lemon Curd Cheesecake Streusel Muffins

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:22
  • Total Time: 01:00
  • Yield: 12 1x
  • Category: Muffins
  • Cuisine: America


Delicious muffins with lemon curd and cream cheese filling topped with crunchy streusel. Awesome combination!



For the Streusel:
1/2 cup (60g) all-purpose flour
1 oz. (30g) sugar (or xylitol)
1 oz. (30g) butter, melted

For the batter:
3/4 cup (150g) sugar (or xylitol)
2 1/2 cups (350g) all-purpose flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup (240g) Greek yogurt
1/2 cup (120ml) vegetable oil
1/4 cup (60ml) lemon juice
zest of 1 organic lemon
2 large eggs
1 tsp. vanilla extract

3 oz. (80g) lemon curd
2 oz. (60g) cream cheese


1. Preheat the oven to 375°F (190°C). Line a muffin tin with 12 tulip paper liners* and set aside. Mix the flour and sugar for the streusel in a small bowl, add the melted butter and mix with a fork until streusel form. Set aside.

2. For the batter add the sugar, flour, baking powder, baking soda, and salt in a large bowl and mix to combine. In a second bowl mix the yogurt with oil, lemon juice, lemon zest, eggs, and vanilla extract until well combined. Pour the wet ingredients into the bowl with the dry ingredients and mix with a spatula until just combined. Fill each paper liner halfway full, add about 1 tsp. lemon curd and top with some more of the batter. Add about 1 tsp. of cream cheese to each paper liner and sprinkle with the streusel. Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Take out of the oven and let cool down on a wire rack.


Enjoy baking!