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
Scale
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.