Description
Delicious lemon cream muffins that are perfect for brightening your day!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon lemon zest (about 1 lemon)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, mix the melted butter, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
- In a small bowl, beat together the softened cream cheese and powdered sugar until smooth.
- Fill each muffin cup about halfway with the batter. Add a small dollop (about a teaspoon) of the cream cheese mixture in the center of each muffin, then cover with more batter until the cups are about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For added flavor, consider adding poppy seeds to the batter for a delightful crunch.
- You can also substitute the lemon juice with orange juice for a different citrus twist.
- Enjoy your lemon cream muffins fresh or warmed up with a pat of butter!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Lemon cream muffins