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Lemon Cream Cheese Muffins

Lemon Cream Cheese Muffins: Moist, Zesty Delights at Home

These Lemon Cream Cheese Muffins offer a zesty burst of flavor in a moist, creamy texture, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 2 teaspoons Baking powder Ensure it's fresh for best results.
  • 1 te teaspoon Baking soda Adds extra fluffiness to the mixture.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 cup Granulated sugar Provides sweetness.
  • 1/2 cup Unsalted butter Can be substituted with coconut oil for dairy-free.
  • 8 ounces Cream cheese Use dairy-free cream cheese for a vegan option.
  • 1 large Egg Replace with a flax egg for vegan.
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Lemon zest Fresh is ideal.
  • 1/4 cup Fresh lemon juice Use juice from the zested lemon.
  • 1/2 cup Milk Substitute coconut or almond milk for dairy-free.
Optional for Serving
  • Powdered sugar Dust on top for presentation.
  • Fruit toppings Fresh berries or a drizzle of glaze.

Equipment

  • mixing bowl
  • electric mixer
  • muffin tin
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin with liners or grease it lightly with butter.
  2. In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. Cream the softened unsalted butter and granulated sugar together using an electric mixer for about 2-3 minutes.
  4. Add the cream cheese to the butter and sugar mixture, beating until smooth and fully incorporated.
  5. Mix in the large egg, vanilla extract, lemon zest, and fresh lemon juice until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk until just combined.
  7. Spoon the batter into the prepared muffin tin, filling each cavity about two-thirds full.
  8. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure butter, cream cheese, and eggs are at room temperature for easier mixing. Avoid overmixing the batter to keep muffins fluffy. Dust tops with powdered sugar after cooling for a lovely finish.

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