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Easy Lemon Cream Cheese Muffins
Emily

Lemon Cream Cheese Muffins

Soft, fluffy, and tangy, these Lemon Cream Cheese Muffins combine the brightness of fresh lemon with the creamy richness of cream cheese for a perfect breakfast or tea-time treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 cup cream cheese, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 lemon, zested
  • 2 tbsp fresh lemon juice
  • 1/4 cup milk

Equipment

  • Muffin tin
  • paper liners or cooking spray
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Cooling rack
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
  4. Add the softened cream cheese to the butter mixture and beat until well combined.
  5. Mix in the egg, vanilla extract, lemon zest, and lemon juice until smooth.
  6. Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until no flour streaks remain.
  7. Gently fold in any larger lumps to ensure a smooth batter, being careful not to overmix.
  8. Spoon the batter into the prepared muffin tin, filling each cavity about 2/3 full.
  9. Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean.
  10. Once baked, remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For extra lemon flavor, drizzle with a lemon glaze made of powdered sugar and lemon juice. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.