In a large bowl (you can also use a hand mixer or stand mixer)mix your wet ingredients, add your eggs, white sugar, vanilla, butter, lemon zest, lemon juice, pinch of salt , sourdough discard and milk. Stir together using a wire whisk.

Next, add your dry ingredients, the flour and baking powder. Mix this together until just combined. I like to fold it in until just combined. Make sure to scrape downs the sides of bowl to incorporate all ingredients.

Set this aside the muffin mixture while you make your cream cheese filling.

For the cream cheese filling add the cream cheese, lemon juice, sugar and vanilla to a bowl and mix until completely combined. Set aside.

For the crumble topping, add the flour, sugar, lemon zest and melted butter in a small bowl and mix with a fork until combined. Set aside.

Prep your muffin tin by adding paper liners or spray the pan with nonstick spray.

Add a small amount of batter to the bottoms of the tins. I would say about 2 tablespoons. Then spoon about 1-2 tablespoons of cream cheese filling on top. Last, add another 2-3 tablespoons of muffin batter to the top. You want the batter and cream cheese filling to fill about ⅔ to ¾ of the tins.

Next, sprinkle the crumble topping to the muffins. I would add about 1-2 teaspoons. If you add too much it will sink into the muffin.

Last, bake in a preheated oven at 375 degrees F for approximately 22 minutes..

When they are golden brown on top remove them and let them cool for about 10 minutes on a wire rack. The cooled muffins can be enjoyed!

Store muffins in an. airtight container in the fridge.