Description
These lemon cream cheese muffins are a perfect blend of tangy lemon flavor and creamy richness, making them perfect for breakfast, brunch, or an afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- Juice of 1 lemon
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 tsp vanilla extract (for filling)
- 1 cup powdered sugar
- 2 tbsp lemon juice (for glaze)
- Zest of 1 lemon (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, buttermilk, eggs, vanilla, lemon zest, and lemon juice.
- Combine wet and dry ingredients, folding gently.
- In a separate bowl, mix cream cheese, 1/4 cup sugar, and vanilla until smooth.
- Fill muffin liners halfway with batter, add cream cheese filling, and cover with more batter.
- Bake for 18–22 minutes, checking with a toothpick for doneness.
- Let cool, then drizzle with a glaze made from powdered sugar, lemon juice, and zest.
Notes
Store leftovers in an airtight container. If stuck, let cool longer before removal.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
Nutrition
- Calories: 230 per muffin
- Sodium: 180 mg
- Protein: 4 g