Description
Luscious Lemon Cream Muffins are a delightful treat that will brighten any occasion. These muffins combine the bright, zesty flavor of fresh lemons with a rich, creamy cream cheese center and a tangy lemon glaze for an unforgettable experience. Perfect for brunch, dessert, or an afternoon snack, they are sure to impress your family and friends. Enjoy them fresh out of the oven for that melt-in-your-mouth sensation, or store them for later as they remain moist and flavorful for days.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (melted)
- 1 cup buttermilk
- 2 large eggs
- Zest of 2 lemons
- Juice of 1 lemon
- 8 ounces cream cheese (softened)
- Glaze: powdered sugar and lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, buttermilk, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- For the cream cheese filling, beat softened cream cheese with sugar and vanilla until smooth.
- Fill muffin liners halfway with batter. Add about one tablespoon of cream cheese filling in the center, then top with more batter until three-quarters full.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool muffins in the tin for five minutes before transferring to a wire rack.
- Whisk together powdered sugar and lemon juice to make glaze; drizzle over cooled muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Use fresh lemons for the best flavor. If desired, substitute yogurt for buttermilk to reduce fat content. Muffins can be frozen for up to three months; wrap each muffin tightly in plastic wrap.