Lemon Cream Cheese Muffins
These lemon cream cheese muffins are soft, tangy, and bakery-worthy, with vibrant citrus flavor and rich cream cheese in every bite. Perfect for breakfast, snacks, or dessert, they’re a comforting treat that balances bright lemon with smooth, velvety texture.
Equipment
- Muffin tin (12-cup)
- Paper liners or nonstick spray
- Mixing bowls
- Hand or stand mixer
- Spatula
- - Microplane or citrus zester
- Measuring cups and spoons
- oven
Ingredients
- - 1/2 cup unsalted butter softened
- - 3/4 cup granulated sugar
- - 2 large eggs room temperature
- - 4 oz full-fat cream cheese softened
- - Zest of 1 large lemon
- - 2–3 tablespoons fresh lemon juice
- - 1 teaspoon vanilla extract
- - 1 3/4 cups all-purpose flour
- - 1 teaspoon baking powder
- - 1/2 teaspoon baking soda
- - 1/4 teaspoon salt
- - Optional 1/4 teaspoon lemon extract
- - Optional add-ins 1 tablespoon poppy seeds or 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well.
- Mix in cream cheese, lemon zest, lemon juice, vanilla extract, and optional lemon extract until smooth.
- Add sour cream or yogurt and stir until just combined.
- Fold in dry ingredients in two batches, mixing gently to avoid overmixing. Add poppy seeds or blueberries if using.
- Scoop batter into muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Rub lemon zest into sugar to release more citrus flavor.
- Use full-fat, room temperature cream cheese for smooth mixing.
- Add a simple lemon glaze (powdered sugar + lemon juice) for extra flavor.
- Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
- Muffins freeze well—wrap individually and freeze for up to 3 months.
- Use full-fat, room temperature cream cheese for smooth mixing.
- Add a simple lemon glaze (powdered sugar + lemon juice) for extra flavor.
- Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
- Muffins freeze well—wrap individually and freeze for up to 3 months.