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.

Lemon Cream Cheese Muffins | Soft & Perfectly Tangy

Description

Easy bakery-style lemon cream cheese muffins filled with a rich cream cheese center and topped with a zesty lemon glaze. Perfect for brunch, breakfast, or an afternoon treat.

Ingredients

Scale

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
8 oz cream cheese, softened
1/4 cup granulated sugar (for filling)
1 tsp vanilla extract (for filling)
1 cup powdered sugar
2 tbsp lemon juice (for glaze)
Zest of 1 lemon (for glaze)

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the melted butter, buttermilk, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
Gently combine the wet ingredients into the dry ingredients until just mixed. Do not overmix.
In another bowl, beat the cream cheese, 1/4 cup sugar, and 1 tsp vanilla extract until smooth.
Fill each muffin liner halfway with batter. Add a spoonful of cream cheese mixture in the center. Top with more batter until 3/4 full.
Bake for 18–22 minutes or until a toothpick (not through the filling) comes out clean.
Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, lemon juice, and zest to create the glaze.
Drizzle glaze over cooled muffins before serving.

Notes

Use almond flour for a gluten-free version.
Substitute erythritol for sugar for a low-carb version.
Greek yogurt can replace buttermilk in a pinch.
Freeze unglazed muffins for up to 3 months.
Reheat in microwave for 15 seconds or in oven at 300°F for 5 minutes.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 290
Sugar: 20g
Sodium: 190mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg