There’s something so wonderful about the combination of tangy lemon and creamy, dreamy cream cheese. It’s like a match made in muffin heaven! These Lemon Cream Cheese Muffins are the perfect balance of zesty citrus and rich, velvety cream cheese, giving you a treat that’s light yet indulgent. Imagine biting into one of these warm muffins—the soft, fluffy crumb, the hint of lemon, and that smooth cream cheese swirl. Trust me, they’re going to make your mornings a whole lot better (or, let’s be real, any time of day!).
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They’re perfect for breakfast, brunch, or just as an afternoon pick-me-up with a hot cup of tea or coffee. Plus, these muffins are a great way to brighten up your kitchen with their fresh citrus aroma. Ready to bake up something irresistible? Let’s go!
Why You’ll Love Lemon Cream Cheese Muffins
Burst of Flavor: The refreshing zing of lemon pairs perfectly with the rich cream cheese for a muffin that’s both tangy and creamy in every bite.
Quick and Easy: These muffins come together quickly—no complicated steps here! You can have them baked and ready in under an hour.
Perfect for Any Occasion: Whether it’s a lazy Sunday morning, a special brunch, or you’re just in the mood for something sweet, these muffins hit the spot every time.
Moist and Tender: Thanks to the cream cheese, these muffins are incredibly moist and soft. The texture is light and fluffy but with that perfect little bit of richness.
Crowd-Pleasing: These muffins are a crowd favorite! They’ve got a little something for everyone—the citrus lovers, the cream cheese fans, and those who just can’t resist a freshly baked muffin.
Ingredients in Lemon Cream Cheese Muffins
These muffins come together with a few simple ingredients that pack a punch in flavor. Here’s what you’ll need:
All-Purpose Flour: Forms the base of the muffin batter, giving it structure and lightness.
Baking Powder: Helps the muffins rise, ensuring they’re light and fluffy.
Sugar: Adds sweetness to balance the tangy lemon and creamy cheese.
Salt: Enhances the other flavors and helps them shine.
Eggs: Bind the ingredients together and add richness to the batter.
Lemon Zest: This is where the magic happens—the lemon zest adds an aromatic and zesty kick that really brightens the muffins.
Lemon Juice: For that fresh lemony flavor that pops in every bite.
Cream Cheese: The star ingredient that gives these muffins a soft, rich texture and a subtle tang.
Butter: Adds moisture and richness to the muffin batter.
Milk: Helps create a smooth, pourable batter that bakes up perfectly.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Now that you’ve got all the ingredients, let’s get baking! Follow these easy steps to make your lemon cream cheese muffins:
Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing or lining a muffin tin with paper liners.
Make the Muffin Batter: In a large bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl, beat the eggs, then mix in the melted butter, milk, lemon zest, and lemon juice. Gradually add the wet ingredients into the dry ingredients, stirring until just combined.
Prepare the Cream Cheese Filling: In another bowl, beat the cream cheese until smooth. Add a little sugar, lemon juice, and zest, and stir to combine.
Fill the Muffin Tin: Spoon a little bit of muffin batter into each muffin cup, then add a small dollop of the cream cheese filling. Top with a bit more batter to cover the cream cheese.
Bake to Perfection: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean (except for any cream cheese—yum!).
Cool and Serve: Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve warm, or at room temperature for a delightful treat.
Nutrition Facts
Servings: 12
Calories per serving: 250 (estimated)
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
How to Serve Lemon Cream Cheese Muffins
These muffins are absolutely delicious on their own, but they also pair beautifully with other treats and beverages:
Fresh Fruit: Serve alongside a bowl of fresh berries or sliced citrus to enhance the lemony flavor.
Tea or Coffee: These muffins go wonderfully with a hot cup of tea or coffee, making them the perfect afternoon snack or breakfast treat.
Yogurt: For a light breakfast, serve these muffins with a side of yogurt for a little extra creaminess and tang.
Butter or Jam: For an extra indulgent experience, spread some butter or your favorite fruit jam on top.
Additional Tips
Lemon Lovers: If you’re all about that citrus kick, feel free to add a little extra lemon zest to the batter for an even brighter flavor.
Store Leftovers: Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months—just thaw and enjoy when you’re ready.
Swapping Cream Cheese: If you’re looking for a lighter version, you can swap the cream cheese with Greek yogurt for a slightly tangier, lower-fat option.
Adding a Streusel Topping: Want to make these muffins even more indulgent? Sprinkle some crumbly streusel topping over the batter before baking for a sweet, crunchy finish.
FAQ Section
Q1: Can I make these muffins without cream cheese?
A1: You could substitute with Greek yogurt for a lighter option, but the cream cheese really makes these muffins extra rich and moist.
Q2: Can I use a sugar substitute?
A2: Yes, you can use a sugar substitute like Stevia or erythritol, but keep in mind it might change the texture slightly.
Q3: How long can I store these muffins?
A3: Store them in an airtight container for up to 3 days at room temperature, or freeze them for up to 2 months.
Q4: Can I add poppy seeds to the batter?
A4: Absolutely! Lemon and poppy seeds are a classic combo. Just stir in about 1-2 tablespoons of poppy seeds when mixing the batter.
Q5: How do I know when the muffins are done?
A5: Stick a toothpick into the center of a muffin—if it comes out clean (aside from any cream cheese), they’re done!
Q6: Can I make these muffins gluten-free?
A6: Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to check the texture, as gluten-free flours can sometimes yield a slightly different result.
Q7: Can I make these muffins ahead of time?
A7: Definitely! These muffins can be made ahead and stored in an airtight container for up to 3 days.
Q8: Can I double this recipe?
A8: Yes! Just double the ingredients and bake in two muffin tins, or bake in batches.
Q9: What if I don’t have muffin liners?
A9: No problem! You can grease the muffin tin directly with butter or cooking spray to prevent sticking.
Q10: How can I make these muffins a little sweeter?
A10: If you prefer a sweeter muffin, you can increase the sugar in the batter slightly or add a drizzle of glaze on top once they’ve cooled.
Conclusion
These Lemon Cream Cheese Muffins are the perfect balance of zesty and creamy. They’re a simple, but delicious, treat that will brighten up your day—whether it’s breakfast, brunch, or a sweet snack. With a soft, fluffy texture and that irresistible cream cheese swirl, they’re sure to become a favorite in your muffin rotation. Enjoy these little bites of sunshine!
Lemon Cream Cheese Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Lemon cream cheese muffins are soft, moist, and packed with bright lemon flavor. The cream cheese makes them extra fluffy, while the crumb topping adds a delightful crunch. Drizzled with a tangy lemon glaze, these muffins are perfect for breakfast or a sweet snack!
Ingredients
- 1 cup (142 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces (113 g) cream cheese, light or regular, softened to room temperature
- 2 tablespoons salted butter, softened to room temperature
- 3/4 cup (159 g) granulated sugar
- Zest of 2 large lemons, about 2 tablespoons
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup buttermilk (see note)
- 1/4 cup fresh lemon juice, from 1-2 large lemons
- 3/4 cup (107 g) all-purpose flour (for crumb topping)
- 2 tablespoons granulated sugar (for crumb topping)
- 2 tablespoons brown sugar (for crumb topping)
- 4 tablespoons (57 g) salted butter, melted (for crumb topping)
- 3 tablespoons fresh lemon juice (for glaze)
- 1/2 cup (57 g) powdered sugar (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the granulated sugar and lemon zest and beat until fluffy.
- Add the egg, vanilla extract, buttermilk, and lemon juice to the wet ingredients, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Divide the batter evenly between the muffin cups, filling each about 2/3 full.
- For the crumb topping: In a small bowl, combine the flour, granulated sugar, brown sugar, and melted butter. Mix until a crumbly texture forms. Sprinkle the topping evenly over the muffin batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool slightly in the tin before transferring to a wire rack to cool completely.
- For the lemon glaze: In a small bowl, whisk together the lemon juice and powdered sugar until smooth. Drizzle over the cooled muffins.
Notes
- Buttermilk can be substituted with regular milk or a milk-lemon juice mixture (1 tablespoon lemon juice + 1/4 cup milk).
- If you prefer a less sweet muffin, you can reduce the sugar slightly in the batter.
- The muffins are best enjoyed the same day, but they can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 21g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg