Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly. This prevents the muffins from sticking.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This ensures even distribution of the leavening agents.

In another bowl, beat the softened cream cheese and butter together until smooth and creamy. This step is crucial for a fluffy texture.

Add the eggs, buttermilk, lemon zest, lemon juice, and vanilla extract to the cream cheese mixture. Mix until just combined.

Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula. Be careful not to overmix, as this can lead to dense muffins.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This ensures the muffins are fully cooked.

Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a cooling rack.

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the lemon juice for desired glaze consistency.

Drizzle the glaze over the cooled muffins for a sweet and tangy finish.