Luscious Lemon Cream Cheese Muffins
Introduction
Bright, zesty, and irresistibly creamy—these Lemon Cream Cheese Muffins are the ultimate treat for citrus lovers. Imagine biting into a soft, fluffy muffin bursting with fresh lemon flavor, only to discover a rich cream cheese center that melts in your mouth. Topped with a tangy lemon glaze, these muffins strike the perfect balance between sweet and tart.
They’re ideal for spring brunches, afternoon tea, or simply when you want to elevate your everyday baking. Easy to make and guaranteed to impress, this recipe is a keeper for anyone who loves lemon desserts.
Why You’ll Love This Recipe
Double lemon flavor: Zest and juice in both the batter and glaze.
Creamy surprise inside: Sweet cream cheese filling adds indulgence.
Moist and tender crumb: Thanks to buttermilk and melted butter.
Beautiful presentation: Glazed muffins look bakery‑worthy.
Ingredients
For the Muffins
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
For the Cream Cheese Filling
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
For the Lemon Glaze
1 cup powdered sugar
2 tbsp lemon juice
Zest of 1 lemon
Step‑by‑Step Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Line a 12‑cup muffin tin with paper liners.
Step 2: Mix Dry Ingredients
Whisk flour, sugar, baking powder, baking soda, and salt in a medium bowl.
Step 3: Mix Wet Ingredients
In another bowl, combine melted butter, buttermilk, eggs, vanilla, lemon zest, and lemon juice.
Step 4: Combine
Pour wet ingredients into dry mixture. Stir until just combined—do not overmix.
Step 5: Prepare Filling
Beat cream cheese, sugar, and vanilla until smooth and creamy.
Step 6: Assemble Muffins
Fill liners halfway with batter. Add a spoonful of cream cheese filling, then cover with more batter until 3/4 full.
Step 7: Bake
Bake for 18–22 minutes, until a toothpick inserted near the edge comes out clean.
Step 8: Cool
Cool muffins in tin for 5 minutes, then transfer to wire rack.
Step 9: Glaze
Whisk powdered sugar, lemon juice, and zest. Drizzle over cooled muffins.
Baking Tips
Use fresh lemons for maximum flavor.
Don’t overmix batter—this keeps muffins tender.
Chill cream cheese filling slightly for easier handling.
For a thicker glaze, add more powdered sugar.
Variations
Blueberry Lemon Muffins: Fold 1 cup fresh blueberries into batter.
Lemon Poppy Seed Muffins: Add 2 tbsp poppy seeds for texture.
Gluten‑Free Version: Use a 1:1 gluten‑free flour blend.
Mini Muffins: Bake in mini tins for bite‑sized treats (12–14 minutes).
Serving Ideas
Serve warm with tea or coffee.
Add to brunch platters with fruit and pastries.
Gift in decorative boxes for holidays.
Pair with vanilla ice cream for indulgence.
FAQs
Q: Can I make these ahead of time?
Yes! Store muffins in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Q: Can I freeze them?
Absolutely. Freeze without glaze for up to 2 months. Thaw and glaze before serving.
Q: Can I use low‑fat cream cheese?
Yes, but full‑fat cream cheese gives the richest flavor.
Q: How do I prevent soggy bottoms?
Make sure cream cheese filling is thick and not too runny.
Nutrition (Approx. per muffin)
Calories: 320 kcal
Fat: 15g
Carbohydrates: 40g
Protein: 5g
Final Thoughts
These Luscious Lemon Cream Cheese Muffins are a bakery‑style delight you can make at home. With their tangy lemon flavor, creamy filling, and sweet glaze, they’re guaranteed to brighten your day and impress anyone lucky enough to taste them.