Description
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.
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
Instructions
- 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.
Notes
For a dairy-free version, substitute the butter with non-dairy butter and the cream cheese with a dairy-free cream cheese alternative.
Try adding blueberries to the batter for a fruity twist.
If you want a stronger lemon flavor, add more lemon zest or juice to the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
