Ingredients
Equipment
Method
- 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.