Go Back

Lemon Muffins with Cream Cheese Filling

Enjoy fluffy muffins bursting with zesty lemon flavor and a delightful cream cheese surprise.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Muffin Batter Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, melted
  • 2 large eggs
  • 0.5 cup buttermilk Can substitute with almond milk + vinegar.
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
Cream Cheese Filling Ingredients
  • 8 ounces cream cheese, softened Dairy-free cream cheese can be used.
  • 0.25 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tray with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, whisk the melted butter, eggs, buttermilk, lemon zest, and lemon juice until smooth.
  4. Gradually fold the wet ingredients into the dry ingredients until just combined. Don’t overmix!
  5. In a separate bowl, using a hand mixer, beat the cream cheese with the powdered sugar until smooth and creamy.
Baking
  1. Fill each muffin cup 1/3 full with the muffin batter. Add a small spoonful of the cream cheese mixture on top, then cover with more batter until the cups are about 2/3 full.
  2. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in microwave for 15-20 seconds or let thaw at room temperature. Add toppings like lemon glaze or powdered sugar for extra flair.