Luscious Lemon Cream Cheese Muffins

This luscious lemon cream cheese muffin recipe delivers the perfect balance of tangy citrus and creamy indulgence in every bite. The hidden cream cheese center creates a delightful surprise that elevates these from ordinary muffins to something truly special.

I first created these muffins for a spring brunch with friends and they disappeared within minutes. Now they're requested at every family gathering, especially by my citrus-loving niece who claims they're better than cupcakes.

Ingredients

• For the Muffins

• All purpose flour: forms the foundation of the muffins with just the right protein content for a tender crumb
• Granulated sugar: provides sweetness that balances the tangy lemon perfectly
• Baking powder and baking soda: work together to create the perfect rise
• Unsalted butter: adds richness and moisture use high quality butter for best flavor
• Buttermilk: creates tenderness and reacts with the leavening agents real buttermilk is best but a milk and vinegar substitute works in a pinch
• Fresh lemon zest and juice: these provide the essential bright flavor always use fresh lemons never bottled juice

• For the Cream Cheese Filling

• Full fat cream cheese: provides the creamy center ensure it's fully softened for smooth mixing
• Vanilla extract: adds depth and warmth to the filling use pure extract not imitation

• For the Lemon Glaze

• Powdered sugar: creates a smooth glaze without grittiness sift it first to prevent lumps
• Additional lemon juice and zest: intensifies the citrus flavor in the finished muffins

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 350°F and line your muffin tin with paper liners. Having everything ready before mixing ensures smooth preparation. Measure all ingredients in advance for efficiency.

Mix Dry Ingredients:

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. This even distribution prevents pockets of leavening agents and ensures consistent texture throughout your muffins. Whisk for at least 30 seconds to thoroughly combine.

Combine Wet Ingredients:

In a separate bowl, mix the melted butter, buttermilk, eggs, vanilla, lemon zest, and juice. The melted butter should be slightly cooled so it doesn’t cook the eggs. The lemon zest releases its oils best when rubbed into the sugar first with your fingertips for maximum flavor.

Create the Batter:

Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined. Look for a thick batter with no dry flour pockets, but stop mixing the moment everything comes together. Overmixing develops gluten and creates tough muffins.

Prepare Cream Cheese Filling:

Beat the softened cream cheese, sugar, and vanilla until completely smooth and slightly fluffy. Room temperature cream cheese is essential for a lump-free filling. The mixture should be soft enough to spoon easily but firm enough to stay in place when added to the batter.

Assemble the Muffins:

Fill each liner halfway with batter, add a generous tablespoon of cream cheese filling to the center, then cover with remaining batter until each cup is three-quarters full. Use an ice cream scoop for the batter to ensure even distribution and clean edges.

Bake to Perfection:

Bake in the preheated oven for 18 to 22 minutes until the tops are golden and spring back when lightly touched. A toothpick inserted near the edge should come out clean. The centers may appear slightly underdone due to the cream cheese filling.

Cool and Glaze:

Allow the muffins to cool in the tin for exactly 5 minutes before transferring to a wire rack. While cooling, prepare the glaze by whisking powdered sugar with lemon juice and zest until smooth. Once muffins are completely cool, drizzle with glaze for the perfect finishing touch.

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My absolute favorite part of making these muffins is zesting the lemons. The bright citrus aroma fills my kitchen and instantly lifts my mood. My daughter loves to help with this recipe, standing on her stepstool to drizzle the glaze over each muffin with intense concentration.

Storage Tips

These muffins stay fresh at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate them for up to a week, though the texture is best within the first few days. To freeze, wrap each muffin individually in plastic wrap then place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving for best flavor and texture.

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Ingredient Substitutions

For a healthier version, substitute half the all purpose flour with whole wheat pastry flour. You can replace the cream cheese with Neufchâtel cheese for fewer calories without sacrificing creaminess. For dairy-free options, use plant-based butter, non-dairy milk with a tablespoon of lemon juice instead of buttermilk, and dairy-free cream cheese. The lemon flavor also pairs beautifully with blueberries if you want to add a half cup of fresh berries to the batter.

Serving Suggestions

These muffins shine as the star of a weekend brunch alongside fresh fruit and coffee. For a dessert presentation, warm them slightly and serve with a scoop of vanilla ice cream or lemon sorbet. They make an excellent accompaniment to afternoon tea, especially with a light Earl Grey or chamomile. For a special occasion brunch, serve them on a tiered stand with other breakfast pastries and garnish the plate with fresh berries and mint leaves.

Frequently Asked Questions

→ How do I prevent the cream cheese filling from sinking to the bottom?

Ensure you add a thick layer of batter below the cream cheese filling and avoid overmixing the batter, as overmixing can cause uneven texture, leading the filling to sink.

→ Can I use bottled lemon juice instead of fresh lemons?

Fresh lemon juice and zest are highly recommended for the best flavor, but if bottled lemon juice is your only option, choose a high-quality brand without added sweeteners.

→ What can I use instead of buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to mimic the tangy effect of buttermilk.

→ How can I store these muffins?

Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.

→ Can I skip the glaze if I want less sweetness?

Yes, the muffins are delicious on their own, but the glaze adds a burst of tangy sweetness that enhances the overall flavor.