Lemon Cream Cheese Muffins

Lemon Cream Cheese Muffins are a delightful blend of bright citrus flavor and rich, creamy goodness. These muffins are incredibly moist, thanks to the addition of cream cheese, and they boast a tangy yet sweet taste that makes them perfect for breakfast, brunch, or an afternoon treat. The balance of tart lemon and smooth, slightly tangy cream cheese creates a soft, fluffy texture with a melt-in-your-mouth experience in every bite.

Whether you’re a fan of citrusy baked goods or simply looking for a unique and irresistible muffin recipe, these Lemon Cream Cheese Muffins are sure to become a favorite. They’re perfect for special occasions, bake sales, or simply enjoying with a warm cup of tea or coffee. Plus, the simple ingredients and easy preparation make them a go-to recipe whenever you need a quick and delicious homemade treat.

Read on for a detailed, step-by-step guide on how to make the best Lemon Cream Cheese Muffins, along with helpful tips, ingredient substitutions, variations, and answers to common baking questions.

Why You’ll Love This Recipe

• Bright and Refreshing Flavor – The fresh lemon juice and zest give these muffins a zesty, citrusy burst that pairs perfectly with the creamy richness of the cream cheese.
• Moist and Tender Texture – The combination of butter, cream cheese, and buttermilk ensures soft, fluffy muffins that stay moist for days.
• Easy to Make – This recipe is straightforward, requiring simple ingredients and minimal prep time.
• Perfect for Any Occasion – Great for breakfast, brunch, tea parties, or as a snack with coffee.
• Customizable – Add blueberries, poppy seeds, or a streusel topping for a fun twist.
• Make-Ahead Friendly – These muffins freeze well, making them an excellent option for meal prep or busy mornings.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins
• Serving Size: 1 muffin

Nutritional Information (per serving)

• Calories: 250
• Carbohydrates: 30g
• Protein: 4g
• Fat: 12g
• Fiber: 1g
• Sugar: 15g

Ingredients

For the Muffins:

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• 4 ounces (113g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup (120ml) buttermilk

For the Cream Cheese Filling:

• 4 ounces (113g) cream cheese, softened
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract

For the Optional Glaze:

• ½ cup (60g) powdered sugar
• 1-2 tablespoons fresh lemon juice

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Muffin Tin

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents, helping the muffins rise properly.

Step 3: Cream the Butter, Cream Cheese, and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat the butter, cream cheese, and granulated sugar together until light and fluffy, about 2 minutes. This step incorporates air into the batter, leading to softer muffins.

Step 4: Add the Wet Ingredients

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract, lemon juice, and lemon zest, mixing until combined.

Step 5: Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the muffins dense.

Step 6: Make the Cream Cheese Filling

In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.

Step 7: Fill the Muffin Cups

Spoon about 1 tablespoon of batter into each muffin cup. Add 1 teaspoon of the cream cheese filling to the center, then cover with another tablespoon of batter, ensuring the filling is enclosed.

Step 8: Bake the Muffins

Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the muffin (not the cream cheese center) comes out clean.

Step 9: Cool and Glaze (Optional)

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. If desired, whisk together the powdered sugar and lemon juice to make a glaze, then drizzle over the cooled muffins.

Ingredient Background

Why Use Cream Cheese?

Cream cheese not only adds moisture and richness but also enhances the muffins’ texture, making them extra tender.

The Role of Buttermilk

Buttermilk provides acidity that reacts with the baking soda, helping the muffins rise while keeping them soft and fluffy.

Why Use Lemon Zest and Juice?

Lemon zest contains essential oils that provide a more intense citrus flavor, while the juice adds freshness and tang.

Technique Tips

• Use Room Temperature Ingredients – Ensuring that butter, cream cheese, eggs, and buttermilk are at room temperature allows for better mixing and a smoother batter. Cold ingredients can cause the batter to become lumpy and prevent proper aeration.
• Cream Butter and Sugar Thoroughly – Beating butter, cream cheese, and sugar together until light and fluffy incorporates air, creating a tender muffin texture. Skipping this step can lead to dense muffins.
• Mix Dry and Wet Ingredients Separately – Whisking the dry ingredients separately ensures that the baking powder and baking soda are evenly distributed, preventing pockets of leavening agents in the batter.
• Alternate Adding Flour and Buttermilk – Adding the flour mixture and buttermilk in intervals prevents overmixing. Start with dry ingredients, then add some buttermilk, repeating until everything is incorporated.
• Don’t Overmix the Batter – Overmixing the muffin batter develops too much gluten, leading to tough muffins. Stir just until combined, leaving small lumps if necessary.
• Use Fresh Lemon Zest – The zest contains essential oils that intensify the lemon flavor more than juice alone. Always zest lemons before juicing them to get the most flavor.
• Fill Muffin Cups Evenly – Using a standard ice cream scoop or measuring spoon ensures that each muffin is uniform in size and bakes evenly. Aim to fill each cup about ¾ full.
• Bake Until Just Done – Overbaking results in dry muffins. Check for doneness by inserting a toothpick into the muffin (not the cream cheese filling); it should come out clean with only a few crumbs.
• Let Muffins Cool Before Removing from the Pan – Allow muffins to rest for 5 minutes before transferring them to a wire rack. Removing them too soon can cause them to break apart.

Alternative Presentation Ideas

• Streusel-Topped Lemon Muffins – Add a crunchy topping by mixing ¼ cup brown sugar, ¼ cup flour, 2 tablespoons melted butter, and 1 teaspoon cinnamon. Sprinkle over muffins before baking.
• Glazed Muffins – Drizzle a lemon glaze over the muffins for extra sweetness. Mix ½ cup powdered sugar with 1-2 tablespoons lemon juice for a simple yet elegant finishing touch.
• Lemon Poppy Seed Muffins – Stir in 1 tablespoon of poppy seeds for an added crunch and a visually appealing speckled effect.
• Muffin Loaf – Instead of individual muffins, bake the batter in a greased loaf pan at 350°F (175°C) for about 45-50 minutes for a delicious lemon cream cheese loaf.
• Mini Muffins – Use a mini muffin tin for bite-sized treats. Reduce the baking time to 10-12 minutes.
• Lemon Coconut Muffins – Add ½ cup shredded coconut to the batter for a tropical twist.

Additional Tips for Success

• Use High-Quality Cream Cheese – Full-fat cream cheese yields the best texture and flavor. Low-fat varieties can make the filling watery.
• Fresh vs. Bottled Lemon Juice – Always use freshly squeezed lemon juice for the best flavor. Bottled juice lacks the brightness of fresh citrus.
• Avoid Overfilling Muffin Cups – Too much batter can cause muffins to overflow and lose their shape. Fill each cup about ¾ full to allow space for rising.
• Test Your Baking Powder and Baking Soda – Expired leavening agents can prevent muffins from rising properly. To test, add a teaspoon of baking powder to hot water; if it bubbles, it’s still active.
• Use a Piping Bag for Filling – A piping bag or small ziplock bag with the corner cut off makes it easier to add the cream cheese filling to the muffins neatly.
• Rotate the Muffin Pan Midway – If your oven has hot spots, rotating the pan halfway through baking helps ensure even baking.

Recipe Variations

• Blueberry Lemon Cream Cheese Muffins – Fold in 1 cup of fresh or frozen blueberries for a fruity burst.
• Almond Lemon Muffins – Replace vanilla extract with almond extract and sprinkle slivered almonds on top before baking.
• Whole Wheat Lemon Muffins – Substitute half the all-purpose flour with whole wheat flour for a heartier texture.
• Lemon Raspberry Muffins – Add ½ cup fresh raspberries to the batter for a tart contrast to the sweet cream cheese filling.
• Gluten-Free Lemon Muffins – Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Dairy-Free Version – Use coconut oil instead of butter, dairy-free cream cheese, and almond milk mixed with 1 teaspoon of vinegar instead of buttermilk.

Freezing and Storage

How to Store Muffins:

• At Room Temperature: Store muffins in an airtight container for up to 3 days.
• In the Refrigerator: Store in a sealed container in the fridge for up to a week. Let them come to room temperature before serving or reheat for 10-15 seconds in the microwave.

How to Freeze Muffins:

• For Freezing Baked Muffins: Place completely cooled muffins in a single layer on a baking sheet. Freeze for 1 hour, then transfer to a freezer-safe bag or container. Store for up to 3 months.
• For Freezing Muffin Batter: Portion the batter into muffin cups, freeze until solid, then transfer to a ziplock bag. When ready to bake, place frozen batter-filled liners into a muffin tin and bake as directed, adding 2-3 extra minutes.

Healthier Twist Ideas

• Reduce Sugar – Cut the sugar by ¼ cup or use a sugar substitute like honey or maple syrup.
• Use Greek Yogurt – Replace cream cheese in the filling with Greek yogurt for a protein boost.
• Add Oats – Substitute ½ cup of flour with rolled oats for added fiber.
• Use Coconut Sugar – Replace granulated sugar with coconut sugar for a natural, lower-glycemic sweetener.

Serving Suggestions for Events

• Brunch Spread – Serve alongside fresh fruit, yogurt parfaits, and a hot cup of coffee for a delightful breakfast spread.
• Afternoon Tea – Pair with herbal tea or chai for a light, citrusy treat.
• Baby Showers or Bridal Showers – Arrange these muffins on a tiered stand with decorative paper liners to elevate their presentation.
• Holiday Gatherings – Sprinkle with powdered sugar or glaze with white chocolate for an elegant holiday dessert.
• Office Parties – Make mini muffins for an easy-to-share treat at workplace events.

Special Equipment

• Hand Mixer or Stand Mixer – Essential for creaming the butter, sugar, and cream cheese to achieve a fluffy batter.
• Zester or Microplane – Needed for extracting fine lemon zest, which provides the best lemon flavor.
• Muffin Tin and Liners – Ensures even baking and easy removal.
• Cookie Scoop – Helps portion muffin batter evenly.
• Piping Bag – Makes adding the cream cheese filling easier and neater.

Frequently Asked Questions

1. Can I make these muffins without cream cheese?

Yes! You can omit the filling entirely for a classic lemon muffin or replace it with Greek yogurt for a tangy twist.

2. Can I use lemon extract instead of fresh lemon juice?

Yes, but fresh lemon juice provides a more natural and bright citrus flavor. If using lemon extract, reduce the quantity to ½ teaspoon.

3. Why did my muffins turn out dense?

Overmixing the batter can lead to dense muffins. Be sure to mix just until the ingredients are combined. Also, check that your baking powder and soda are fresh.

4. Can I use milk instead of buttermilk?

You can make a buttermilk substitute by adding 1 teaspoon of lemon juice or vinegar to ½ cup of milk and letting it sit for 5 minutes.

5. How do I make my muffins extra fluffy?

Cream the butter and sugar well, don’t overmix the batter, and make sure your leavening agents are fresh.

Conclusion

Lemon Cream Cheese Muffins are a perfect blend of sweet, tangy, and creamy flavors with a tender, moist texture. Whether you enjoy them fresh out of the oven, topped with glaze, or stored for later, these muffins will brighten any day. Try different variations, experiment with toppings, and share them with family and friends for a delightful treat that never disappoints! Happy baking!

Print