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Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease each cup lightly.
In a large mixing bowl, whisk together the flour, 1 cup sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the melted butter, buttermilk, eggs, vanilla, lemon zest, and lemon juice until smooth and blended.
Pour the wet ingredients into the dry ingredients and mix just until combined—don’t overmix, or the muffins may turn out dense.
For the filling: In a small bowl, combine the softened cream cheese, ¼ cup sugar, and 1 teaspoon vanilla extract. Mix until creamy and smooth.
Add a spoonful of muffin batter to each muffin cup, filling about ⅓ of the way.
Add 1 heaping teaspoon of the cream cheese filling to the center of each.
Cover the cream cheese mixture with more muffin batter, filling the cups just below the rim.
Bake in the preheated oven for 18-22 minutes, or until the tops are lightly golden and a toothpick inserted into the muffin (avoiding the very center) comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to finish cooling.
For the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until thick but pourable. Drizzle over cooled muffins before serving.