• Preheat oven to 325°F. Line a muffin tin with muffin liners.

Cream Cheese Swirl

• In a small bowl, mix the cream cheese, confectioners' sugar, and lemon juice. Set aside while you prepare the muffin batter.

Muffins

• In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter and mix until smooth.
• Gradually add sugar and beat until light and fluffy, about 3 minutes.
• Add eggs one at a time, beating well with each addition, stopping to scrape the sides of the bowl as needed. Add the lemon juice, lemon zest, and vanilla. Mix until incorporated.
• Add the flour and salt to the wet mixture. Mix until just combined.
• With the mixer on low, add buttermilk. Mix until just incorporated. Set aside.

Crumb Topping

• To a medium bowl, add the cold butter, flour, and confectioners' sugar. Using a fork, break the butter down until it is no larger than a pea.

Assembly

• Fill each cup halfway with the muffin batter.
• Add 2-3 teaspoons of cream cheese swirl to each muffin cup, followed by muffin batter, filling each cup to the top of the liner.
• Using a toothpick, carefully swirl the batter and the cream cheese of each muffin together.
• Top each muffin with about 2 tablespoons of the crumb topping.
• Bake for 30-35 minutes, or until the top of the muffin springs back when gently touched.
• Remove the muffins from the oven and let them cool for about 10 minutes in the muffin tin before placing them on a wire rack to continue to cool.