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To make Lemon Cream Cheese Muffins, you need fresh ingredients. Here’s the complete list.

Lemon Cream Cheese Muffins

Indulge in the delightful taste of Lemon Cream Cheese Muffins! These easy-to-make treats feature a creamy filling and zesty lemon flavor, perfect for breakfast or dessert. This simple guide provides step-by-step instructions and tips for achieving the perfect texture. Discover variations and storage tips to keep them fresh.Enjoy every bite!
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Ingredients
  

1 cup all-purpose flour

½ cup granulated sugar

1 tablespoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 large egg

½ cup buttermilk

¼ cup vegetable oil

1 teaspoon vanilla extract

Zest of 1 lemon (about 1 tablespoon)

2 tablespoons fresh lemon juice

4 ounces cream cheese, softened

2 tablespoons powdered sugar

1 tablespoon lemon juice (for filling)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.

      Combine Wet Ingredients: In a separate bowl, beat the egg, then whisk in the buttermilk, vegetable oil, vanilla extract, lemon zest, and lemon juice until smooth.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix; a few lumps are okay.

          Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese with the powdered sugar and the tablespoon of lemon juice until smooth and creamy.

            Fill Muffin Cups: Spoon half of the muffin batter evenly into the prepared muffin tin, filling each cup about halfway.

              Add Cream Cheese: Use a teaspoon to drop about a teaspoon of the cream cheese mixture in the center of each muffin cup. Top with the remaining muffin batter, dividing it evenly among the cups.

                Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin (not the cream cheese) comes out clean.

                  Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      - Presentation Tips: Dust the tops lightly with powdered sugar and serve on a beautiful platter. Garnish with extra lemon zest for a pop of color and freshness. Enjoy these delightful muffins with your morning coffee or as a refreshing afternoon snack!