Lemon Cream Cheese Muffins

$Lemon Cream Cheese Muffins need just a few simple ingredients. Here’s what you’ll need to make this bright and tasty treat: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup cream cheese, softened - ¼ cup unsalted butter, softened - 2 large eggs - ½ cup buttermilk - Zest of 2 lemons - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - Optional: powdered sugar for dusting These ingredients combine to create a muffin that is moist, fluffy, and full of lemony goodness. The cream cheese adds a rich flavor and creamy texture to each bite. You may want to use fresh lemon juice and zest for the best flavor. If you love a sweet finish, the powdered sugar on top adds a lovely touch without overpowering the lemon taste. Check out the Full Recipe to see how to mix these ingredients together for the best results. - Preheat your oven to 350°F (175°C). - Prepare your muffin tin with paper liners or grease it well. - In a large bowl, cream together the softened cream cheese, softened butter, and sugar. - Beat in the eggs, one by one, mixing well after each addition. - Stir in the buttermilk, lemon zest, lemon juice, and vanilla extract until well mixed. - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. - Gradually add the dry mix to the wet mixture. Mix until just combined. Be careful not to overmix! - Distribute the batter evenly into the prepared muffin cups, filling each about ¾ full. - Bake in the preheated oven for 18-20 minutes. Check for doneness with a toothpick. - Allow the muffins to cool in the tin for about 5 minutes. - Transfer the muffins to a wire rack to cool completely. - If you like, dust the cooled muffins with powdered sugar before serving. This simple process creates delightful Lemon Cream Cheese Muffins that everyone will enjoy. For the full recipe, check the ingredients list above! To bake great muffins, avoid overmixing the batter. Overmixing makes the muffins tough. Mix just until the dry and wet ingredients blend. This keeps them soft and fluffy. Use room temperature ingredients for the best texture. When eggs and butter are at room temp, they mix better. This helps create a light muffin that rises nicely. Want a stronger lemon taste? Add extra lemon zest to the batter. This small step boosts the flavor and makes each bite bright and zesty. If you don’t have buttermilk, you can use yogurt. It works well and gives the muffins a nice, moist texture. Just use the same amount of yogurt as buttermilk. Choose the right muffin tin for baking. Silicone muffin tins are easy to clean and release the muffins well. Metal tins heat evenly and help muffins brown nicely. An oven thermometer is a must for accurate baking. Ovens can be off by a lot. This tool ensures your muffins bake at the right temperature for the best results. For more tips, check the Full Recipe for Lemon Cream Cheese Muffins. {{image_2}} For those needing a gluten-free treat, swap the all-purpose flour with a gluten-free flour blend. Look for blends that include xanthan gum. These help mimic the texture of regular flour. You may need to adjust your baking time slightly. Start with the same time and check for doneness at 18 minutes. If they need more time, add in 1-2 minute increments. To make these muffins vegan, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. For cream cheese, use a vegan alternative. Brands like Tofutti or Kite Hill work well. Be sure to mix well to keep the texture smooth and creamy. You can easily jazz up your muffins! Try adding poppy seeds or blueberries to the batter. These add nice texture and taste. To make a lemon glaze, mix powdered sugar with fresh lemon juice. Drizzle this over the cooled muffins for a bright finish. Each variation makes a delightful twist on the classic Lemon Cream Cheese Muffins. Enjoy exploring these options! To keep your lemon cream cheese muffins fresh, store them at room temperature. Place them in an airtight container. They stay good for about three days this way. If you notice any moisture, use a paper towel to absorb it. This helps prevent sogginess. If you want them to last longer, refrigerate the muffins. Put them in a sealed container. They stay fresh for about a week in the fridge. Just remember, cold air can dry them out. So, be sure to wrap them well. Want to save some muffins for later? Freezing them is a great choice. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. This keeps them from getting freezer burn. After wrapping, place them in a freezer bag. Label the bag with the date. They will last for about three months in the freezer. When you’re ready to enjoy a muffin, take it out of the freezer. To thaw, leave it in the fridge overnight. If you need them fast, microwave them for about 20 seconds. For a warm treat, bake them at 350°F (175°C) for about 10 minutes. This brings back their fresh-baked taste. Lemon cream cheese muffins are a delightful treat. They combine tangy lemon flavor with creamy richness. The muffins have a soft and moist texture. You will taste the bright lemon zest and juice in every bite. The cream cheese adds a luscious creaminess that makes them special. This recipe balances sweetness and tartness perfectly. You can enjoy them for breakfast or as a snack. Yes, you can prepare these muffins ahead of time. Make the batter a day before and store it in the fridge. You can also bake them in advance. Allow them to cool completely, then cover and store them. Keep them in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze them. Wrap each muffin in plastic wrap and place them in a freezer bag. They will stay fresh for about three months. To check if your muffins are done, look for a few signs. First, they should be golden brown on top. Then, insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are done. If the toothpick has wet batter, bake them for a few more minutes. Generally, they take about 18-20 minutes to bake. Absolutely! You can add your favorite ingredients to the muffins. Try adding poppy seeds for a fun crunch. You can also mix in fresh blueberries for a fruity twist. If you love nuts, chopped walnuts or almonds can add texture. For a sweeter touch, drizzle a lemon glaze on top after baking. Get creative and make this recipe your own! To get moist and fluffy muffins, follow a few simple tips. First, use room temperature ingredients, like eggs and cream cheese. This helps the batter mix well without lumps. Second, do not overmix the batter. Mix just until the dry and wet ingredients are combined. Lastly, fill the muffin cups about three-quarters full. This lets them rise beautifully without overflowing. Following these techniques will ensure you have perfect muffins every time. You now have all the details for making Lemon Cream Cheese Muffins. From gathering simple ingredients to following easy steps, this recipe can bring tasty treats to your kitchen. Remember to focus on not overmixing and using fresh ingredients for the best results. You can also try variations to make the muffins your own. Enjoy baking these muffins, and share them with family and friends. With practice, you will master this delightful recipe and impress everyone at the table.$

Delight your taste buds with these Zesty Lemon Cream Cheese Muffins! Bursting with fresh lemon flavor and the creamy goodness of cream cheese, these muffins are perfect for breakfast or a snack. With easy-to-follow steps, you'll have a batch ready in no time. Enjoy them warm or dusted with powdered sugar for an extra treat. Click through to explore the full recipe and impress your family and friends!

Print Recipe Pin Recipe

Ingredients

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup cream cheese, softened

¼ cup unsalted butter, softened

2 large eggs

½ cup buttermilk

Zest of 2 lemons

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

Optional: powdered sugar for dusting

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.

In a large mixing bowl, cream together the softened cream cheese, softened butter, and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, incorporating each fully into the mixture.

Stir in the buttermilk, lemon zest, lemon juice, and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Bake in the preheated oven for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

If desired, dust the cooled muffins with powdered sugar before serving.

Prep Time: 15 min | Total Time: 35 min | Servings: 12 muffins

- Presentation Tips: Arrange the muffins on a decorative cake stand, sprinkle some extra lemon zest on top, or serve with a side of fresh berries for a delightful brunch treat.