Introduction

These Lemon Cream Cheese Muffins are a delightful treat that combines tangy citrus with rich cream cheese. Perfect for breakfast or a light snack, they offer a moist texture and fresh lemon flavor that’s simple to achieve at home.

The image shows four golden-brown muffins with a slightly cracked top, covered with a dusting of white powdered sugar, sitting on a white plate with a decorative gold rim. Around the muffins, there are several thin lemon slices arranged around the front edge of the plate. The muffins have a soft, textured look with white paper cupcake liners. The background features a white marbled texture with soft yellow objects blurred in the distance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
¼ cup unsalted butter, softened
½ cup cream cheese, softened
1 large egg
1 teaspoon vanilla extract
Zest of 1 lemon
2 tablespoons fresh lemon juice
¼ cup milk

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
Step 4: Add the softened cream cheese to the butter mixture and beat until well combined.
Step 5: Mix in the egg, vanilla extract, lemon zest, and lemon juice until smooth.
Step 6: Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until no flour streaks remain.
Step 7: Gently fold in any larger lumps to ensure a smooth batter, being careful not to overmix.
Step 8: Spoon the batter into the prepared muffin tin, filling each cavity about 2/3 full.
Step 9: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Step 10: Once baked, remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For an extra citrus punch, add a teaspoon of lemon extract along with the zest and juice.
Try adding a handful of fresh blueberries or poppy seeds to the batter for a tasty twist.
Use full-fat cream cheese to ensure the muffins stay moist and rich.
Dust the cooled muffins with powdered sugar for a sweet finishing touch and an attractive presentation.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 1 month. Reheat refrigerated or frozen muffins in the microwave for 15-20 seconds to enjoy them warm.

How to Serve

The image shows four golden brown muffins with a cracked top texture, each sprinkled generously with white powdered sugar, sitting upright in beige paper liners. They are placed on a white plate with an ornate gold pattern along the edges. Surrounding the muffins on the plate are thin, bright yellow lemon slices and wedges, arranged both in front and partially behind the muffins. The background features a soft, out-of-focus white marbled surface with hints of yellow from blurred lemons. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese instead of full-fat?

Yes, you can use low-fat cream cheese, but the muffins may turn out slightly less moist and rich. Full-fat cream cheese gives the best texture and flavor.

Can I substitute lemon juice with bottled lemon juice?

Fresh lemon juice is preferred for the best flavor, but you can use bottled lemon juice as a substitute in the same amount. Just ensure it’s 100% lemon juice without added sugars.