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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

For the Muffins:

  • 1 1/2 cups (190g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (115g) unsalted butter, melted
  • 2 large eggs
  • 1 tbsp lemon zest (about 1 large lemon)
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tsp vanilla extract

For the Cream Cheese Filling:

  • 4 oz (115g) cream cheese, softened
  • 3 tbsp granulated sugar
  • 1/2 tsp vanilla extract

For the Lemon Glaze (Optional):

  • 1/2 cup (60g) powdered sugar
  • 1–2 tbsp 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. Make the Cream Cheese Filling:

    • In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. Prepare the Lemon Glaze (Optional):

    • In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled muffins.

  7. Serve:

    • 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://recipe.ukfinda.com/lemon-muffins-with-cream-cheese-filling/