Hello, fellow baking enthusiasts! Welcome to a delightful journey into the world of sweet and tangy treats. Today, we’re whipping up something truly special that combines the zesty freshness of lemons with the creamy richness of cream cheese. Let’s get baking!
Introduction
Luscious Lemon Cream Cheese Muffins are a delightful blend of tart lemon and smooth cream cheese, creating a burst of flavor in every bite. These muffins are perfect for breakfast, brunch, or a delightful snack. They bring a touch of sunshine to any day, making them a favorite in many households. I first discovered this recipe during a summer picnic, and it has since become a go-to treat for family gatherings.
Ingredients
To prepare this comforting recipe, you’ll need:
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- Juice of 1 lemon
Fo r the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
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How to Make Luscious Lemon Cream Cheese Muffins
Follow these steps to create your own delicious Luscious Lemon Cream Cheese Muffins:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, combine the melted butter, buttermilk, eggs, vanilla extract, lemon zest, and lemon juice.
- Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Prepare the filling: In a separate bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
- Fill the muffin liners: Fill each muffin liner halfway with batter. Add a spoonful of the cream cheese mixture in the center, then top with more batter until the liner is 3/4 full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest to make the glaze. Drizzle over the cooled muffins.
Helpful Tips
- Avoid overmixing: When combining the wet and dry ingredients, mix until just combined to avoid dense muffins.
- Room temperature ingredients: Ensure all your ingredients, especially the cream cheese, are at room temperature for a smoother batter and filling.
- Zesting lemons: When zesting lemons, avoid the white pith as it can be bitter.
Cooking Tips
- Enhancing flavor: Add a pinch of lemon zest to the cream cheese filling for an extra burst of lemony flavor.
- Equipment: Using a muffin scoop can help evenly distribute the batter into the liners, ensuring consistent muffin sizes.
Serving Suggestions
- Side dishes: These muffins pair wonderfully with a fresh fruit salad or a side of yogurt.
- Beverages: Enjoy with a hot cup of tea or a refreshing glass of iced lemonade for a perfect combination.
Nutritional Information
Nutritional Information (per serving)
- Calories: 320 kcal
- Carbohydrates: 45g
- Protein: 4g
- Fat: 15g
- Saturated Fat: 9g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 75mg
- Sodium: 210mg
- Potassium: 75mg
- Fiber: 1g
- Sugar: 30g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 60mg
- Iron: 1mg
These muffins are not only delicious but also provide a good source of Vitamin C from the lemons and a decent amount of calcium.
Storage and Leftovers
- Refrigerate: Store any leftover muffins in an airtight container in the refrigerator for up to 5 days.
- Reheat: To enjoy warm muffins, reheat in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes.
Frequently Asked Questions (FAQs)
- Can I use regular milk instead of buttermilk?
- Yes, you can substitute regular milk with a tablespoon of lemon juice or vinegar to create homemade buttermilk.
- Can I freeze these muffins?
- Absolutely! Once cooled, wrap the muffins individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
- What can I use as a substitute for cream cheese?
- You can use mascarpone or ricotta cheese as a substitute, though it may slightly alter the flavor and texture.
Related Recipes
Conclusion
I hope you enjoy making and savoring these Luscious Lemon Cream Cheese Muffins as much as I do. Don’t forget to share your experience and any variations you try. Happy baking!
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Lemon Cream Cheese Muffins Recipe – Easy & Delicious
Description
Hello, fellow baking enthusiasts! Welcome to a delightful journey into the world of sweet and tangy treats. Today, we’re whipping up something truly special that combines the zesty freshness of lemons with the creamy richness of cream cheese. Let’s get baking!
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- Juice of 1 lemon
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, combine the melted butter, buttermilk, eggs, vanilla extract, lemon zest, and lemon juice.
- Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Prepare the filling: In a separate bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
- Fill the muffin liners: Fill each muffin liner halfway with batter. Add a spoonful of the cream cheese mixture in the center, then top with more batter until the liner is 3/4 full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest to make the glaze. Drizzle over the cooled muffins.
Notes
- Avoid overmixing: When combining the wet and dry ingredients, mix until just combined to avoid dense muffins.
- Room temperature ingredients: Ensure all your ingredients, especially the cream cheese, are at room temperature for a smoother batter and filling.
- Zesting lemons: When zesting lemons, avoid the white pith as it can be bitter.
