Lemon Cream Cheese Muffins (Print Version)
# Ingredients:
→ For the Muffins
01 -
1 ¾ cups all-purpose flour
02 -
¾ cup granulated sugar
03 -
2 teaspoons baking powder
04 -
½ teaspoon baking soda
05 -
½ teaspoon salt
06 -
Zest of 2 lemons
07 -
¾ cup buttermilk (or milk + 1 tbsp lemon juice)
08 -
½ cup unsalted butter, melted (or vegetable oil)
09 -
2 large eggs
10 -
1 teaspoon vanilla extract
11 -
¼ cup fresh lemon juice
→ For the Cream Cheese Filling
12 -
4 oz cream cheese, softened
13 -
¼ cup powdered sugar
14 -
½ teaspoon vanilla extract
→ For the Lemon Glaze (Optional)
15 -
½ cup powdered sugar
16 -
1–2 tablespoons fresh lemon juice
# Instructions:
01 -
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly
02 -
In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Set aside
03 -
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest
04 -
In another bowl, whisk buttermilk, melted butter, eggs, vanilla, and fresh lemon juice
05 -
Gently stir the wet mixture into the dry ingredients until just combined. Do not overmix
06 -
Fill each muffin cup halfway with batter. Add 1 teaspoon of cream cheese filling to the center. Cover with more batter until cups are about ¾ full
07 -
Bake for 18-22 minutes, or until a toothpick inserted around the edge comes out clean (avoid the cream cheese center)
08 -
Let muffins cool for 5 minutes, then drizzle with lemon glaze if using
# Notes:
01 -
For extra lemony flavor, add ½ teaspoon lemon extract
02 -
Greek yogurt can substitute for buttermilk for ultra-moist texture
03 -
Store in airtight container for 3 days or freeze up to 3 months