Introduction to Lemon Cream Cheese Muffins
There’s something magical about the aroma of freshly baked Lemon Cream Cheese Muffins wafting through the kitchen. It’s like a warm hug on a busy morning! These muffins are not just a treat; they’re a delightful way to brighten your day. Whether you’re looking for a quick breakfast solution or a sweet snack to impress your loved ones, this recipe is your answer. With a creamy center and a crunchy streusel topping, these muffins are sure to become a favorite in your home. Let’s dive into this delicious adventure together!
Why You’ll Love This Lemon Cream Cheese Muffins
These Lemon Cream Cheese Muffins are a dream come true for any home cook! They’re incredibly easy to whip up, making them perfect for busy mornings or last-minute gatherings. The bright, zesty flavor of lemon combined with the creamy filling creates a taste sensation that’s hard to resist. Plus, the crunchy streusel topping adds a delightful texture. Trust me, once you try these muffins, they’ll become a staple in your baking repertoire!
Ingredients for Lemon Cream Cheese Muffins
Gathering the right ingredients is the first step to creating these delightful Lemon Cream Cheese Muffins. Here’s what you’ll need:
- All-purpose flour: This is the backbone of your muffins, providing structure and a light texture.
- Baking powder: A leavening agent that helps your muffins rise and become fluffy.
- Baking soda: Works alongside baking powder to ensure a perfect rise and balance acidity.
- Salt: Just a pinch enhances the flavors and balances the sweetness.
- Unsalted butter: Adds richness and moisture. Make sure it’s softened for easy mixing!
- Sugar: Sweetens the muffins and helps create that lovely golden crust.
- Eggs: They bind the ingredients together and add moisture, making your muffins tender.
- Vanilla extract: A splash of vanilla adds depth and warmth to the flavor profile.
- Lemon juice: Freshly squeezed juice brings a bright, zesty flavor that’s essential for that lemony kick.
- Lemon zest: The zest adds an intense lemon flavor without the acidity, enhancing the overall taste.
- Sour cream: This ingredient keeps the muffins moist and adds a slight tanginess.
- Milk: A little milk helps achieve the right batter consistency, making it easier to mix.
- Cream cheese: The star of the show! It creates a creamy filling that’s simply irresistible.
- Powdered sugar: Used for the glaze, it adds sweetness and a lovely finish to your muffins.
- Optional ingredients: Feel free to add poppy seeds for a delightful crunch or swap in Greek yogurt for the sour cream for a healthier twist.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Lemon Cream Cheese Muffins
Now that we have our ingredients ready, let’s dive into the fun part—making these delightful Lemon Cream Cheese Muffins! Follow these simple steps, and you’ll be enjoying warm, fluffy muffins in no time.
Step 1: Make the Cream Cheese Filling
Start by preparing the cream cheese filling. In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. This step is crucial! Softening the cream cheese makes it easier to mix and ensures a creamy texture. If you find it a bit too thick, you can chill it slightly to make scooping easier later on. Set this aside while you move on to the next step.
Step 2: Make the Streusel
Next, let’s whip up the streusel topping. In another bowl, combine flour and sugar. Then, cut in the cold, cubed butter using a fork or your fingers until the mixture resembles coarse crumbs. This streusel adds a delightful crunch and a burst of flavor to your muffins. Trust me, it’s worth the extra step! Set this aside for now.
Step 3: Make the Muffin Batter
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 liners. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the softened butter and sugar until fluffy. This is where the magic begins! Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon juice, and lemon zest. Now, alternate adding the dry ingredients with the sour cream and milk, mixing just until combined. Remember, don’t overmix! This keeps your muffins light and fluffy.
Step 4: Assemble the Muffins
Now it’s time to assemble our muffins! Spoon about 1 tablespoon of muffin batter into each muffin cup. Then, add 1 tablespoon of the cream cheese filling right in the center. Cover it with more muffin batter until the cups are about ¾ full. Finally, sprinkle the streusel topping generously over each muffin. This will create a beautiful, crunchy layer on top!
Step 5: Bake
Pop the muffin tin into the preheated oven and bake for 18–22 minutes. Keep an eye on them! You’ll know they’re done when they’re golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean. Once baked, let them cool in the tin for a few minutes before transferring them to a wire rack. This cooling step is essential for the perfect texture!
Step 6: Finish with Glaze
To add a sweet finishing touch, let’s prepare the glaze. In a small bowl, mix the powdered sugar with lemon juice until smooth. Drizzle this glaze over the cooled muffins for a lovely shine and extra sweetness. If you want to get fancy, garnish with lemon slices or a sprinkle of lemon zest. It’s the perfect way to elevate your Lemon Cream Cheese Muffins!
Tips for Success
- Always use softened cream cheese for easy mixing and a smooth filling.
- Don’t overmix the muffin batter; it should be just combined for fluffy muffins.
- Check your muffins a minute or two before the suggested baking time to avoid overbaking.
- Let the muffins cool slightly before glazing for a better finish.
- Experiment with different citrus zests for a unique twist!
Equipment Needed
- Muffin tin: A standard 12-cup muffin tin works best, but you can use silicone molds for easy removal.
- Mixing bowls: A set of various sizes will help you tackle different steps easily.
- Whisk: Perfect for mixing dry ingredients and beating eggs.
- Electric mixer: A hand mixer or stand mixer makes beating butter and cream cheese a breeze.
- Measuring cups and spoons: Essential for accurate ingredient measurements.
Variations of Lemon Cream Cheese Muffins
- Blueberry Lemon Cream Cheese Muffins: Add fresh or frozen blueberries to the batter for a burst of fruity flavor.
- Poppy Seed Lemon Cream Cheese Muffins: Incorporate poppy seeds into the batter for a delightful crunch and a classic twist.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.
- Vegan Version: Replace eggs with flax eggs and use plant-based butter and cream cheese for a vegan-friendly treat.
- Chocolate Chip Lemon Cream Cheese Muffins: Fold in mini chocolate chips for a sweet and tangy combination that’s hard to resist.
Serving Suggestions for Lemon Cream Cheese Muffins
- Pair these muffins with a hot cup of tea or coffee for a delightful breakfast experience.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a sweet dessert.
- Garnish with fresh mint leaves or lemon slices for a beautiful presentation.
- Enjoy them alongside a fresh fruit salad for a refreshing brunch option.
- Wrap them in colorful paper for a charming gift to share with friends!
FAQs about Lemon Cream Cheese Muffins
Can I make Lemon Cream Cheese Muffins ahead of time?
Absolutely! You can prepare the batter and fill the muffin cups the night before. Just cover them and store them in the fridge. In the morning, pop them in the oven for a fresh-baked treat!
How do I store leftover muffins?
To keep your Lemon Cream Cheese Muffins fresh, store them in an airtight container at room temperature for up to three days. You can also freeze them for up to three months. Just thaw and enjoy!
Can I substitute the cream cheese filling?
Yes! If you’re not a fan of cream cheese, you can use ricotta or mascarpone cheese for a different flavor. Just make sure to adjust the sweetness to your liking!
What can I serve with Lemon Cream Cheese Muffins?
These muffins pair wonderfully with a cup of tea or coffee. You can also serve them with fresh fruit or a light yogurt for a balanced breakfast or snack.
Can I add other flavors to the muffins?
Definitely! Feel free to experiment by adding blueberries, poppy seeds, or even a hint of lavender for a unique twist on these Lemon Cream Cheese Muffins.
Final Thoughts
Making Lemon Cream Cheese Muffins is more than just baking; it’s about creating moments of joy in your kitchen. The bright, zesty flavors combined with the creamy filling bring a smile to my face every time I take a bite. Whether you’re sharing them with family or enjoying them solo with a cup of tea, these muffins have a way of brightening your day. So, roll up your sleeves, embrace the mess, and let the delightful aroma fill your home. Trust me, once you experience the joy of these muffins, you’ll want to bake them again and again!
Print
Lemon Cream Cheese Muffins: The Ultimate Tasty Treat!
- Total Time: 42 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Deliciously moist Lemon Cream Cheese Muffins filled with a creamy center and topped with a crunchy streusel.
Ingredients
- 1½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon juice (fresh)
- 1 tbsp lemon zest
- ½ cup (120 g) sour cream
- 2 tbsp milk
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) sugar (for filling)
- 1 tsp vanilla extract (for filling)
- ½ cup (65 g) all-purpose flour (for streusel)
- ¼ cup (50 g) sugar (for streusel)
- 3 tbsp cold butter, cubed (for streusel)
- ½ cup (60 g) powdered sugar (for glaze)
- 1–2 tbsp lemon juice (for glaze)
Instructions
- Make the Cream Cheese Filling: In a bowl, beat cream cheese, sugar, and vanilla until smooth. Set aside (or chill slightly for easier scooping).
- Make the Streusel: In another bowl, mix flour and sugar. Cut in butter with a fork until crumbly. Set aside.
- Make the Muffin Batter: Preheat oven to 350°F (175°C). Line a muffin tin with 12 liners. In a bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time. Mix in vanilla, lemon juice, and lemon zest. Alternate adding dry ingredients with sour cream + milk until combined (don’t overmix).
- Assemble the Muffins: Spoon 1 tbsp muffin batter into each muffin cup. Add 1 tbsp cream cheese filling in the center. Cover with more muffin batter (cups should be about ¾ full). Sprinkle streusel on top.
- Bake: Bake for 18–22 minutes, or until golden and a toothpick comes out clean (avoid the cream cheese center). Let cool slightly before glazing.
- Finish with Glaze: Mix powdered sugar with lemon juice until smooth. Drizzle over cooled muffins. Garnish with lemon slices or zest if desired.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Do not overmix the muffin batter to keep them light and fluffy.
- Adjust the amount of lemon juice in the glaze to achieve desired consistency.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
