Lemon Cream Cheese Muffins

 These Lemon Cream Cheese Muffins are a delightful combination of tangy lemon and creamy cheesecake filling, all wrapped up in a soft, moist muffin. They’re perfect for breakfast, brunch, or a sweet snack. Here’s how to make them:

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Table of Contents

• Lemon Cream Cheese Muffins
  • Ingredients
  • Instructions
• Tips

Lemon Cream Cheese Muffins

Ingredients

• For the cream cheese filling:
  • 4 oz (115g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp lemon zest
• For the muffin batter:
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (240ml) buttermilk (or regular milk with 1 tbsp lemon juice)
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tbsp lemon zest
• For the glaze (optional):
  • 1/2 cup (60g) powdered sugar
  • 1-2 tbsp fresh lemon juice

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Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
2. Make the cream cheese filling:
   • In a small bowl, mix the softened cream cheese, sugar, and lemon zest until smooth. Set aside.
3. Prepare the muffin batter:
   • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
   • In a separate bowl, whisk together the buttermilk, vegetable oil, egg, lemon juice, and lemon zest.
   • Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Assemble the muffins:
   • Fill each muffin cup about halfway with the batter.
   • Add a small spoonful of the cream cheese filling to the center of each muffin.
   • Top with more batter, covering the cream cheese filling completely.
5. Bake:
   • Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin part (not the filling) comes out clean.
6. Make the glaze (optional):
   • In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled muffins.
7. Serve:
   • Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

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Tips

• Storage: Store the muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
• Add-ins: Fold in fresh blueberries or raspberries for a fruity twist.
• Make ahead: Prepare the cream cheese filling and muffin batter the night before, then assemble and bake in the morning.

These Lemon Cream Cheese Muffins are a bright, tangy, and creamy treat that’s sure to brighten your day. Enjoy! 🍋🧁✨