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Lemon Cream Cheese Muffins

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These Lemon Cream Cheese Muffins are a delightful combination of tangy lemon and rich cream cheese, creating a soft and moist muffin. Perfect for breakfast, brunch, or a sweet snack, they offer a refreshing twist to your regular muffin recipe.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup cream cheese, softened
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/4 cup powdered sugar (for dusting, optional)

Instructions

  • Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter and cream cheese until smooth and creamy. Add the granulated sugar and beat until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, beating well after each addition. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  • Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
  • Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, dust with powdered sugar (optional) and serve.

Notes

  • For an extra lemony flavor, you can add a bit more lemon zest or juice.
  • These muffins are best served the day they are made but can be stored in an airtight container for up to 3 days.
  • You can also add a glaze made from powdered sugar and lemon juice for an additional sweet touch.