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Lemon Muffins with Cream Cheese Filling

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These Lemon Muffins are light, moist, and bursting with fresh lemon flavor. Filled with a creamy, tangy cream cheese center, they’re a delightful treat perfect for breakfast, brunch, or dessert!

Ingredients

Scale
  • 1 1/2cups(190g) all-purpose flour
  • 3/4cup(150g) granulated sugar
  • 2 tspbaking powder
  • 1/4 tspsalt
  • 1/2cup(120ml) whole milk
  • 1/2cup(115g) unsalted butter, melted
  • 2large eggs
  • 1 tbsplemon zest (about1large lemon)
  • 1/4cup(60ml) fresh lemon juice
  • 1 tspvanilla extract
  • 4oz(115g) cream cheese, softened
  • 3 tbspgranulated sugar
  • 1/2 tspvanilla extract
  • 1/2cup(60g) powdered sugar
  • 1–2tbsp fresh lemon juice

Instructions

  1. Preheat the Oven:Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
  2. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
  3. Make the Cream Cheese Filling:In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.
  4. In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.
  5. Prepare the Muffin Batter:In a large bowl, whisk together the flour, sugar, baking powder, and salt.In a separate bowl, whisk together the milk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract.Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  6. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  7. In a separate bowl, whisk together the milk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract.
  8. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  9. Assemble the Muffins:Spoon a heaping tablespoon of muffin batter into each muffin cup.Add about 1 teaspoon of the cream cheese filling on top of the batter in each cup.Cover the cream cheese filling with another spoonful of batter, filling each muffin cup about 3/4 full.
  10. Spoon a heaping tablespoon of muffin batter into each muffin cup.
  11. Add about 1 teaspoon of the cream cheese filling on top of the batter in each cup.
  12. Cover the cream cheese filling with another spoonful of batter, filling each muffin cup about 3/4 full.
  13. Bake:Bake for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  14. Bake for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
  15. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  16. Prepare the Lemon Glaze (Optional):In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled muffins.
  17. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled muffins.
  18. Serve:Enjoy the muffins fresh or store them in an airtight container in the refrigerator for up to 5 days.
  19. Enjoy the muffins fresh or store them in an airtight container in the refrigerator for up to 5 days.

Notes

Make it extra lemony:Add a little extra lemon zest to the glaze for more lemon flavor.
Freezing tips:Wrap cooled muffins tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.
Storage:Store in the refrigerator due to the cream cheese filling.

Find it online: https://cosycookery.com/lemon-muffins-with-cream-cheese-filling/