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Lemon Cream Cheese Muffins Recipe

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4.4 from 13 reviews

Delightfully moist and tangy Lemon Cream Cheese Muffins featuring a luscious cream cheese swirl and a buttery crumb topping. These muffins balance the freshness of lemon with rich cream cheese, perfect for breakfast or a sweet snack.

Ingredients

Cream Cheese Swirl

  • 1 package (8 ounces) cream cheese, room temperature
  • ⅔ cup (83 g) confectioners’ sugar
  • 1 tablespoon lemon juice

Muffin Batter

  • ½ package (4 ounces) cream cheese, room temperature
  • ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
  • 1 ½ cups (300 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla bean paste
  • 1 ½ cups (192 g) cake flour
  • ½ teaspoon kosher salt
  • 2 tablespoons buttermilk, room temperature

Crumb Topping

  • ½ cup (1 stick / 113 g) unsalted butter, cold, sliced
  • ¾ cup (94 g) all-purpose flour
  • ⅓ cup (42 g) confectioners’ sugar

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (165°C) and line a muffin tin with muffin liners to prepare for baking.
  2. Make Cream Cheese Swirl: In a small bowl, combine 8 ounces of room temperature cream cheese, ⅔ cup confectioners’ sugar, and 1 tablespoon lemon juice. Mix until smooth and set aside.
  3. Prepare Muffin Batter – Cream Cheese and Butter: In a stand mixer fitted with the paddle attachment, beat 4 ounces cream cheese and ¾ cup unsalted butter at room temperature until smooth.
  4. Beat in Sugar: Gradually add 1 ½ cups granulated sugar to the cream cheese mixture and beat for about 3 minutes until light and fluffy.
  5. Add Eggs and Flavorings: Add the 3 large eggs one by one, beating well after each addition and scraping down the bowl as necessary. Then mix in 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1 teaspoon vanilla bean paste until combined.
  6. Add Dry Ingredients: In a separate bowl, whisk together 1 ½ cups cake flour and ½ teaspoon kosher salt. Add this mixture to the wet ingredients and mix just until incorporated.
  7. Mix in Buttermilk: With the mixer on low, add 2 tablespoons buttermilk and mix until just combined. Set the batter aside.
  8. Prepare Crumb Topping: In a medium bowl, combine ½ cup cold unsalted butter (sliced), ¾ cup all-purpose flour, and ⅓ cup confectioners’ sugar. Use a fork to break down the butter until the mixture resembles coarse crumbs no larger than peas.
  9. Fill Muffin Cups: Spoon muffin batter halfway into each muffin liner in the prepared tin.
  10. Add Cream Cheese Swirl and Batter: Spoon 2-3 teaspoons of the cream cheese swirl onto each muffin, then cover with more muffin batter to fill the liners nearly to the top.
  11. Swirl Cream Cheese and Muffin Batter: Using a toothpick or skewer, carefully swirl the cream cheese filling into the muffin batter to create a marbled effect.
  12. Add Crumb Topping: Generously sprinkle about 2 tablespoons of the crumb topping over each muffin.
  13. Bake Muffins: Bake in the preheated oven for 30 to 35 minutes, or until the tops spring back when gently pressed.
  14. Cool Muffins: Remove the muffins from the oven and let them cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Ensure all dairy ingredients like cream cheese, butter, and eggs are at room temperature for better mixing and texture.
  • Do not overmix the batter once the flour is added to keep muffins tender.
  • Use a toothpick to test doneness; it should come out clean or with just a few moist crumbs.
  • These muffins are best enjoyed within 2 days but can be stored in an airtight container at room temperature for up to 3 days.
  • For a more intense lemon flavor, add an extra teaspoon of lemon zest or a bit more lemon juice to the batter.

Find it online: https://yumntasty.com/lemon-cream-cheese-muffins-recipe/