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Lemon Muffins with Cream Cheese Filling

Delightful lemon muffins filled with a creamy and tangy cream cheese filling, perfect for a sweet treat any time of day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1.5 cups all-purpose flour
  • 0.5 cup sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup milk
  • 0.25 cup vegetable oil
  • 2 large eggs
  • 1 each zest of 1 lemon
  • 1 teaspoon vanilla extract
For the Cream Cheese Filling
  • 8 oz cream cheese, softened
  • 0.25 cup powdered sugar
  • 1 teaspoon lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin pan or line it with muffin liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, mix the milk, vegetable oil, eggs, lemon zest, and vanilla extract. Stir until smooth.
  4. Gradually pour the wet mixture into the dry ingredients and stir gently until just combined; a few lumps are okay.
  5. In a medium bowl, beat the softened cream cheese, powdered sugar, and lemon juice until smooth and creamy.
  6. Spoon some muffin batter into each muffin cup, add a dollop of cream cheese filling, and cover with more batter until each cup is about two-thirds full.
Baking
  1. Place the muffin pan in the oven and bake for 18-20 minutes, or until a toothpick comes out clean.
  2. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat in the microwave or oven to enjoy again.