Name: Lemon Cream Cheese Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup sour cream; 2 tablespoons lemon zest; 1 tablespoon lemon juice; 4 oz cream cheese, softened

These Lemon Cream Cheese Muffins are a delightful treat that combines the zesty freshness of lemon with the smooth richness of cream cheese. Soft, moist, and bursting with flavor, these muffins are perfect for breakfast, brunch, or a sweet snack any time of day. Whether you enjoy them with a cup of coffee or as a quick bite to fuel your morning, these muffins are sure to please.

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup sour cream

2 tablespoons lemon zest

1 tablespoon lemon juice

4 oz cream cheese, softened

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.

Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.

In a small bowl, mix the cream cheese until smooth. Spoon a small amount of batter into each muffin cup, followed by a teaspoon of cream cheese, then top with more muffin batter to cover.

Bake for 18-22 minutes or until a toothpick comes out clean when inserted into the center of the muffin.

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Variations

Blueberry Lemon Cream Cheese Muffins: Add a handful of fresh or frozen blueberries to the batter for a fruity twist.

Glazed Lemon Muffins: Once the muffins have cooled, drizzle them with a simple lemon glaze made from powdered sugar and lemon juice for an extra touch of sweetness.

Vegan Option: Swap out the butter for vegan butter and use dairy-free cream cheese for a vegan version of these muffins.

Coconut Lemon Muffins: Add shredded coconut to the batter for a tropical flavor profile that pairs wonderfully with the lemon.

Storage/Reheating

To store, place the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. To reheat, simply warm them in the microwave for about 15-20 seconds or place them in a 350°F (175°C) oven for 5-10 minutes.

FAQs

How can I make these muffins dairy-free?

To make dairy-free muffins, substitute the butter with a non-dairy butter alternative and replace the cream cheese with a dairy-free cream cheese. Additionally, use non-dairy sour cream or yogurt to replace the sour cream.

Can I make these muffins ahead of time?

Yes, these muffins can be made ahead of time. You can store them in an airtight container for up to 3 days or freeze them for longer storage. If frozen, allow them to thaw completely before serving.

Can I add more lemon flavor to these muffins?

If you want a stronger lemon flavor, feel free to add extra lemon zest to the batter or increase the amount of lemon juice. You could also add a bit of lemon extract for an added citrusy punch.

Why are my muffins dense?

Dense muffins can be caused by overmixing the batter. I recommend mixing the wet and dry ingredients until just combined to avoid developing too much gluten, which can make the muffins heavy. Additionally, make sure you’re using the correct amount of baking powder and baking soda to ensure proper leavening.

Can I use a different type of cheese instead of cream cheese?

While cream cheese provides a rich and creamy texture, you could try using mascarpone cheese or ricotta as alternatives. Just keep in mind that the texture and flavor may vary slightly.

Conclusion

These Lemon Cream Cheese Muffins are an absolute treat—perfectly moist, flavorful, and filled with a delightful creamy center. I love making them for breakfast or as a snack throughout the day, and they’re always a hit. With their refreshing lemony zing and rich cream cheese filling, they’re bound to become one of your favorite muffin recipes. Whether enjoyed fresh from the oven or stored for later, these muffins are sure to satisfy your cravings.

Recipe:

Lemon Cream Cheese Muffins

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Author: Sophia
Total Time: 30 minutes
Yield: 12 muffins
Diet: Vegetarian

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