Description
Enjoy the perfect balance of tangy lemon and rich cream cheese in these light and fluffy lemon cream cheese muffins. A delightful treat!
Ingredients
Scale
For the Muffin Batter:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with muffin liners or grease it lightly.
- Prepare the Muffin Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In a separate bowl, mix the eggs, melted butter, milk, vanilla extract, and lemon zest. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
- Make the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Assemble the Muffins: Fill each muffin cup halfway with the muffin batter. Then, add a spoonful of the cream cheese filling in the center of each muffin. Top with a little more muffin batter to cover the filling, leaving some space at the top to allow for rising.
- Bake the Muffins: Bake the muffins in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Serve the muffins warm or at room temperature. These muffins are best enjoyed within a day or two of baking, but they can be stored in an airtight container for up to 3 days.