Description
Delightful lemon cream cheese muffins that are fluffy, moist, and perfectly tangy, with a luscious cream cheese filling and a zesty glaze.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter, melted
- 1 cup Buttermilk
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1 tbsp Fresh Lemon Zest
- 1/4 cup Fresh Lemon Juice
- 8 oz Full-Fat Cream Cheese, softened
- 1/4 cup Sugar (for filling)
- 1 cup Powdered Sugar (for glaze)
- 1 tbsp Lemon Juice (for glaze)
- 1 tbsp Lemon Zest (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the melted butter, buttermilk, eggs, vanilla, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients, folding gently until just combined.
- In another bowl, beat the cream cheese, sugar, and vanilla until smooth for the filling.
- Fill each muffin liner halfway with batter, add a tablespoon of cream cheese filling, then cover with remaining batter.
- Bake for 18 to 22 minutes until golden brown and springy to the touch.
- Allow to cool for 5 minutes before transferring to a wire rack.
- Make the glaze by whisking powdered sugar with lemon juice and zest, then drizzle over cooled muffins.
Notes
Store muffins in an airtight container for 2–3 days or freeze for longer storage. For variations, consider adding poppy seeds or walnuts.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg