Preheat your oven to 425°F (220°C) and prepare a standard 12-cup cupcake pan with paper liners.

In a medium bowl, combine 1 cup of all-purpose flour, 1/4 cup light brown sugar, and a pinch of salt. Mix in 6 tablespoons of melted unsalted butter until crumbly.

In a large bowl, whisk together 1.5 cups of flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and salt.

Beat together 1/3 cup softened butter and 3/4 cup granulated sugar until light and fluffy. Add 2 eggs, 2 tablespoons of lemon zest, 1 teaspoon vanilla extract, and 1 teaspoon lemon extract; mix until smooth.

Mix in 2/3 cup Greek yogurt and 2 tablespoons of lemon juice, then gently fold in the dry ingredients until just combined.

In a medium bowl, beat 8 ounces of softened cream cheese with 1/4 cup sugar and 1 teaspoon vanilla extract until smooth.

Spoon muffin batter into prepared cups, fill halfway, add cream cheese filling, and top with more batter until two-thirds full.

Sprinkle the streusel topping over each muffin cup.

Bake for 22-25 minutes, reducing to 350°F (175°C) after 5 minutes. Check for doneness with a toothpick.

Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.

Make the glaze by mixing 3/4 cup powdered sugar with 2 tablespoons lemon juice until smooth.

Drizzle glaze over cooled muffins and serve.