Can I make lemon cream cheese muffins ahead of time?

Yes! You can make lemon cream cheese muffins ahead of time and store them in an airtight container in the refrigerator for up to 5 days. Add the lemon glaze just before serving for the best texture.

Can I use lemon extract instead of fresh lemon?

Yes, you can substitute lemon extract for fresh lemon. Use 1 teaspoon of lemon extract in place of the lemon juice and zest if you want a more concentrated lemon flavor.

Are these lemon cream cheese muffins low-carb?

They can be! Simply replace the all-purpose flour with almond flour and use a low-carb sweetener like erythritol to make a keto or low-carb version.

Can I use Greek yogurt instead of buttermilk?

Absolutely! If you don’t have buttermilk, you can substitute it with Greek yogurt thinned with a bit of milk. This keeps the muffins moist and adds a slight tang.

How do I get the perfect cream cheese swirl in the muffins?

To achieve a perfect cream cheese swirl, add a spoonful of the cream cheese mixture on top of the muffin batter and gently swirl it in with a toothpick before baking.

Breakfast Desserts & Sweets

Lemon Cream Cheese Muffins Recipe – Easy & Delicious

by Maria Jannet

8 de July de 2025

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Lemon cream cheese muffins are one of those treats that never fail to brighten my day. I first made them on a slow Sunday morning, inspired by the idea of creating something sweet, tangy, and comforting all at once. The moment I zested those lemons, the kitchen filled with that fresh, citrusy aroma—and I knew I was onto something special. These easy lemon cream cheese muffins from scratch are soft, moist, and feature my signature swirl of creamy filling inside, plus a zesty lemon glaze on top. They’re just the thing for a summer brunch, Mother’s Day breakfast, or a quick grab-and-go snack. I’ve tested versions for gluten-free lemon cream cheese muffins, low-carb lemon breakfast muffins, and even a keto lemon muffin with cream cheese swirl—so there’s something for everyone. Whether you’re craving a bakery-style bite or a cozy homemade treat, these muffins deliver. Here’s how to make these bakery-style lemon cream cheese muffins at home!

Why You’ll Love These Lemon Cream Cheese Muffins

🍋 Zesty & Refreshing: Bursting with real lemon zest and juice for a bold, citrus flavor.
🧁 Creamy Surprise Inside: A rich cream cheese swirl adds tangy contrast and a soft texture.
👩‍🍳 Easy for Beginners: No mixer needed and ready in under 30 minutes.
🎉 Perfect for Any Occasion: Great for Mother’s Day, brunches, picnics, or meal prep.
🔁 Versatile Variations: Try low-carb lemon cream cheese muffins or a gluten-free option.
💛 Bakery-Style Results: Fluffy, moist crumb with a gorgeous golden top and sweet glaze.

Ingredients for Lemon Cream Cheese Muffins

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

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 (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.

FAQs Lemon Cream Cheese Muffins

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.

More Tasty Ideas to Explore

Final Thoughts

There you have it — a complete guide to making the best lemon cream cheese muffins at home! This recipe is simple, adaptable, and so delicious, it’s guaranteed to become a household favorite.

🧁 Now it’s your turn!
Try this recipe and let us know how your muffins turned out. Leave a comment below, share with friends, or tag us on social media with your lemony creations.