Lemon Cream Cheese Muffins (Printable)
Bright citrus treats with creamy centers and moist texture
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
→ Wet Ingredients
06 - ½ cup unsalted butter, melted and cooled
07 - ½ cup whole milk
08 - 2 large eggs, room temperature
09 - ¼ cup fresh lemon juice
10 - 1 tablespoon lemon zest (from about 2 lemons)
11 - 1 teaspoon vanilla extract
→ Cream Cheese Filling
12 - 6 oz cream cheese, softened
13 - ¼ cup granulated sugar
14 - 1 egg yolk
15 - 1 teaspoon lemon zest
→ Topping
16 - 2 tablespoons coarse sugar
# How-to Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with nonstick spray.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, combine melted butter, milk, eggs, lemon juice, lemon zest, and vanilla extract. Whisk until smooth and fully incorporated.
04 - Gently fold the wet ingredients into the dry mixture using a spatula. Mix until just combined—do not overmix to maintain tender texture.
05 - In a small bowl, blend cream cheese with sugar, egg yolk, and lemon zest using a fork or electric mixer until smooth and creamy.
06 - Spoon about 2 tablespoons of muffin batter into each prepared cup. Place 1 heaping teaspoon of cream cheese filling in the center, then cover with remaining batter. Fill each cup approximately ¾ full.
07 - Sprinkle coarse sugar evenly over the tops of each muffin for a crunchy, sweet crust.
08 - Bake for 18–22 minutes until muffins are golden brown. Insert a toothpick into the edge (avoiding the cream cheese center)—it should come out clean.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Pointers:
01 -
- The cream cheese center stays molten and creamy even after baking, creating that perfect surprise bite
- Fresh lemon zest and juice give these muffins an authentic brightness that lemon extract can never match
02 -
- Always test for doneness in the outer edge, not the center, since the cream cheese filling will remain soft
- Room temperature ingredients prevent the melted butter from seizing and creating lumps
03 -
- Grate the lemon zest before juicing the lemons to make the job much easier
- Do not overfill the muffin cups or the cream cheese will burst out during baking