If you’re a fan of vibrant citrus flavors and creamy textures, these lemon cream cheese muffins are going to steal your heart! Packed with the zesty freshness of lemon and a rich cream cheese filling, these muffins are an indulgent treat for breakfast, brunch, or dessert. Their moist, fluffy texture and tangy-sweet taste make them irresistible. Whether you’re serving them for a special occasion or simply enjoying them with your morning coffee, this recipe is sure to impress.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Optional Topping:
- Powdered sugar or a lemon glaze
Equipment
- Mixing bowls
- Whisk
- Muffin tin
- Muffin liners
- Spoon or piping bag
Instructions
- Preheat and Prepare:
Preheat your oven to 375°F (190°C) and line a muffin tin with muffin liners. - Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. - Combine Wet Ingredients:
In another bowl, whisk together the melted butter, eggs, milk, lemon juice, and lemon zest until well combined. - Prepare the Batter:
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are fine. - Make the Cream Cheese Filling:
In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Transfer the filling to a piping bag or set aside with a spoon for assembly. - Assemble the Muffins:
Spoon a layer of muffin batter into each liner, filling it about halfway. Add a dollop (or pipe) of cream cheese filling in the center, then top with more batter to cover the filling. - Bake:
Bake the muffins for 18–22 minutes, or until the tops are golden and a toothpick inserted near the edge comes out clean. - Cool and Serve:
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Dust with powdered sugar or drizzle with lemon glaze if desired.
Tips
- For an extra lemony flavor, add a teaspoon of lemon extract to the batter.
- Use room-temperature ingredients to ensure a smooth batter and filling.
- These muffins store well in an airtight container for up to 3 days or can be frozen for longer storage.
These luscious lemon cream cheese muffins are a perfect harmony of zesty lemon and creamy richness. Easy to make and even easier to devour, they’re bound to become a family favorite. Whether paired with a hot cup of tea or enjoyed as a standalone treat, they’re a sunny burst of flavor in every bite. Treat yourself to these irresistible muffins today!
Irresistible Luscious Lemon Cream Cheese Muffins
These lemon cream cheese muffins are the perfect balance of tangy and sweet! Soft, fluffy, and bursting with citrus flavor, they’re a must-try for any lemon lover.
Equipment
- Mixing bowls
- Whisk
- Muffin tin
- Muffin liners
- Spoon or piping bag
Ingredients
- For the Muffins:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter melted and cooled
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- For the Cream Cheese Filling:
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Optional Topping:
- Powdered sugar or a lemon glaze
Instructions
- Preheat and Prepare:
- Preheat your oven to 375°F (190°C) and line a muffin tin with muffin liners.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Combine Wet Ingredients:
- In another bowl, whisk together the melted butter, eggs, milk, lemon juice, and lemon zest until well combined.
- Prepare the Batter:
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are fine.
- Make the Cream Cheese Filling:
- In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Transfer the filling to a piping bag or set aside with a spoon for assembly.
- Assemble the Muffins:
- Spoon a layer of muffin batter into each liner, filling it about halfway. Add a dollop (or pipe) of cream cheese filling in the center, then top with more batter to cover the filling.
- Bake:
- Bake the muffins for 18–22 minutes, or until the tops are golden and a toothpick inserted near the edge comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Dust with powdered sugar or drizzle with lemon glaze if desired.
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