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–+ servings

Lemon Cream Cheese Muffins

These delightful Lemon Cream Cheese Muffins are light, fluffy, and bursting with citrus flavor, perfect for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
For the Cream Cheese Filling
  • 8 ounces cream cheese softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
For the Topping
  • 1 tablespoon granulated sugar for sprinkling
  • 1 teaspoon lemon zest for garnish

Method
 

Prepare the Muffin Batter
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix the melted butter, eggs, milk, lemon zest, and lemon juice until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
Prepare the Cream Cheese Filling
  1. In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Assemble the Muffins
  1. Scoop a tablespoon of muffin batter into each muffin cup.
  2. Add a teaspoon of the cream cheese filling on top of the batter.
  3. Top with another tablespoon of muffin batter, covering the filling.
Add the Topping
  1. Sprinkle the tops with granulated sugar and lemon zest for added flavor.
Bake the Muffins
  1. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Calories: 210kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gSodium: 180mgFiber: 1gSugar: 10g

Notes

For extra moisture, you can add a tablespoon of sour cream to the batter. Store muffins in an airtight container for up to 3 days.

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