Lemon Cream Cheese Muffins Recipe

Introduction

These are truly The Best Lemon Cream Cheese Muffins, offering a perfect balance of bright citrus flavor and rich, creamy filling. They come together so easily with simple ingredients, making them ideal for breakfast, brunch, or a delightful snack. For another fantastic lemon muffin variation, try this Blueberry Lemon Muffins Recipe.

Ingredients

These Lemon Cream Cheese Muffins combine bright citrus notes with rich, creamy filling and a buttery crumb topping for the perfect sweet-tart balance.

• 1 package (8 ounces) cream cheese, room temperature
• ⅔ cup (83 g) confectioners’ sugar
• 1 tablespoon lemon juice
• 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 extract
• 1 ½ cups (192 g) cake flour (all-purpose flour works)
• ½ teaspoon kosher salt
• 2 tablespoons buttermilk, room temperature (regular milk with ½ teaspoon lemon juice or vinegar works)
• For crumb topping: ½ cup all-purpose flour
• For crumb topping: ¼ cup brown sugar
• For crumb topping: ¼ cup granulated sugar
• For crumb topping: 4-6 tablespoons unsalted butter, cubed and cold

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: These Lemon Cream Cheese Muffins come together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Cream Cheese Filling

In a medium bowl, beat softened cream cheese with sugar, lemon zest, and a splash of vanilla until smooth. For best results, ensure your cream cheese is at room temperature to avoid lumps.

Chill the mixture in the refrigerator for 15–20 minutes so it firms up slightly, making it easier to spoon into the muffin batter later.

Step 2 — Mix the Dry Ingredients

Whisk together all-purpose flour, baking powder, baking soda, and a pinch of salt in a large bowl. Sifting the flour helps create a lighter crumb in your Lemon Cream Cheese Muffins.

Step 3 — Combine Wet Ingredients

In a separate bowl, whisk melted (and cooled) butter with granulated sugar, eggs, fresh lemon juice, and buttermilk until well blended. Use freshly squeezed lemon juice for the brightest flavor.

Step 4 — Make the Muffin Batter

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—a few streaks of flour are okay to keep the muffins tender.

Step 5 — Fill the Muffin Cups

Line a muffin tin with paper liners and spoon about 1 tablespoon of batter into each cup. Add a dollop of the chilled cream cheese filling, then cover with more batter until each cup is about ¾ full.

Step 6 — Bake to Perfection

Bake at 375°F (190°C) for 18–22 minutes, or until the tops are golden and a toothpick inserted near the edge (not through the cream cheese center) comes out clean.

Rotate the pan halfway through baking for even browning. Let the Lemon Cream Cheese Muffins cool in the pan for 5 minutes before transferring to a wire rack.

Step 7 — Add a Lemon Glaze (Optional)

Whisk powdered sugar with fresh lemon juice until smooth, then drizzle over slightly warm muffins. The glaze will set as the Lemon Cream Cheese Muffins cool completely.

Nutritional Information

Calories	285
Protein	5g
Carbohydrates	32g
Fat	15g
Fiber	1g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size. These Lemon Cream Cheese Muffins provide vitamin C from fresh lemon juice and zest.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein while maintaining tangy flavor with fewer calories
• Almond flour instead of all-purpose flour — Creates gluten-free, lower-carb Lemon Cream Cheese Muffins with nutty undertones
• Coconut oil in place of butter — Offers dairy-free option with subtle tropical notes
• Monk fruit sweetener instead of sugar — Reduces carbs and glycemic impact while keeping sweetness
• Oat flour for wheat flour — Provides gluten-free alternative with heartier texture
• Silken tofu blended with lemon — Creates dairy-free cream cheese filling with protein boost
• Applesauce to replace some oil — Lowers fat content while adding natural moisture and sweetness
• Reduced-sodium baking powder — Cuts sodium without affecting leavening in your Lemon Cream Cheese Muffins

Serving Suggestions

• Pair these Lemon Cream Cheese Muffins with a hot cup of Earl Grey tea or freshly brewed coffee for a delightful breakfast or afternoon treat.
• Serve warm Lemon Cream Cheese Muffins alongside fresh berries like blueberries or raspberries to complement the citrus flavor.
• Perfect for brunch gatherings, baby showers, or as a bright addition to a spring or summer dessert table.
• For an elegant touch, dust the cooled muffins with powdered sugar or drizzle with a simple lemon glaze.
• Transform them into a dessert by serving slightly warmed with a scoop of vanilla bean ice cream or a dollop of whipped cream.
• Pack these portable Lemon Cream Cheese Muffins in lunchboxes or enjoy as a quick, satisfying snack on the go.

These versatile muffins shine with their creamy, tangy filling and bright lemon flavor, making them suitable for many occasions.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese straight from the fridge. Fix: Let it soften at room temperature for 30-60 minutes to ensure smooth incorporation and prevent lumpy batter.
• Mistake: Overmixing the muffin batter. Fix: Gently fold ingredients until just combined to maintain a tender, airy crumb instead of a tough texture.
• Mistake: Overfilling muffin cups. Fix: Fill liners only ⅔ to ¾ full to allow proper rising and prevent messy overflow during baking.
• Mistake: Using bottled lemon juice instead of fresh. Fix: Always use freshly squeezed lemon juice and zest for the brightest, most authentic citrus flavor.
• Mistake: Skipping the crumb topping or streusel if the recipe includes it. Fix: Don’t omit this step—it adds delightful texture and contrasts the soft Lemon Cream Cheese Muffins.
• Mistake: Opening the oven door too early. Fix: Avoid checking until at least the 15-minute mark to prevent sudden temperature drops that cause sinking.
• Mistake: Not properly distributing the cream cheese filling. Fix: Use a piping bag or spoon to place filling in the center of each muffin for even distribution.
• Mistake: Overbaking until tops are dark brown. Fix: Bake until a toothpick comes out clean or with a few moist crumbs for perfectly moist Lemon Cream Cheese Muffins.
• Mistake: Storing muffins while still warm. Fix: Cool completely on a wire rack before storing to prevent condensation and sogginess.

Storing Tips

• Fridge: Store cooled Lemon Cream Cheese Muffins in an airtight container for up to 5 days.
• Freezer: Wrap each muffin tightly in plastic wrap, then place in a freezer bag or airtight container; freeze for up to 3 months.
• Reheat: Thaw frozen muffins in the refrigerator overnight, then warm in a 300°F oven for 8–10 minutes or until an internal temperature of 165°F is reached.

For best quality, avoid leaving Lemon Cream Cheese Muffins at room temperature for more than 2 hours to prevent spoilage.

Conclusion

These Lemon Cream Cheese Muffins are a perfect balance of tangy and sweet. If you enjoyed this recipe, try our Blueberry Lemon Muffins Recipe next. Share your results in the comments and subscribe for more delicious baking ideas!

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FAQs

Can I make these Lemon Cream Cheese Muffins ahead of time?

Yes, you can bake these Lemon Cream Cheese Muffins a day in advance. Store them in an airtight container at room temperature. For longer storage, freeze them for up to 3 months.

Why did my cream cheese filling sink into the batter?

Your cream cheese filling might sink if it is too liquid or the muffin batter is too thin. Ensure your cream cheese is at room temperature but not overly soft, and avoid overmixing the batter to help the filling stay suspended.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is preferred for the best flavor in these Lemon Cream Cheese Muffins. Bottled juice can be used in a pinch, but the bright, tangy taste may be less pronounced.