Lemon Cream Cheese Muffins (Printable Version)
Moist, zesty muffins with a tangy cream cheese center and fresh lemon flavor throughout.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
→ Wet Ingredients
06 - ½ cup unsalted butter, melted and cooled
07 - ½ cup whole milk
08 - 2 large eggs, room temperature
09 - ¼ cup fresh lemon juice
10 - 1 tablespoon lemon zest
11 - 1 teaspoon vanilla extract
→ Cream Cheese Filling
12 - 6 oz cream cheese, softened
13 - ¼ cup granulated sugar
14 - 1 egg yolk
15 - 1 teaspoon lemon zest
→ Topping
16 - 2 tablespoons coarse sugar
# How-To:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
03 - In a separate bowl, combine melted butter, milk, eggs, lemon juice, lemon zest, and vanilla. Whisk until completely smooth.
04 - Fold wet ingredients into dry mixture using a spatula. Mix just until combined—batter should remain slightly lumpy. Avoid overmixing.
05 - Beat cream cheese with sugar, egg yolk, and lemon zest until smooth and creamy.
06 - Place 2 tablespoons batter in each muffin cup. Add 1 heaping teaspoon cream cheese filling to center, then top with remaining batter, filling cups ¾ full.
07 - Sprinkle coarse sugar evenly over muffin tops, if desired.
08 - Bake for 18–22 minutes until golden brown. Test doneness by inserting toothpick into the edge—avoid the cream cheese center.
09 - Let muffins rest in tin for 5 minutes. Transfer to wire rack and cool completely before serving.
# Expert Tips:
01 -
- The surprise cream cheese center makes every bite feel special
- They stay incredibly moist for days unlike most muffins
02 -
- Test doneness at the edge not the center since the cream cheese stays soft
- Room temperature ingredients prevent the cream cheese from seizing
03 -
- Zest your lemons before juicing them
- Use an ice cream scoop for evenly sized muffins