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.