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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. Click through to explore the full recipe and start baking these tasty muffins that brighten your day! 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!