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Lemon Cream Cheese Muffins

These lemon cream cheese muffins are bursting with citrus flavor and feature a creamy swirl of cream cheese in every bite. Topped with a simple crumb topping, they make a decadent breakfast or snack.

  • Total Time: 55 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 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
  • ½ teaspoon kosher salt
  • 2 tablespoons buttermilk, room temperature
  • For crumb topping: ½ cup all-purpose flour, ¼ cup brown sugar, ¼ cup granulated sugar, 4-6 tablespoons unsalted butter, cubed and cold

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. To make the cream cheese swirl: In a small bowl, combine 8 ounces cream cheese, ⅔ cup confectioners' sugar, and 1 tablespoon lemon juice. Mix until smooth. Set aside.
  3. To make the crumb topping: In a small bowl, mix together ½ cup flour, ¼ cup brown sugar, ¼ cup granulated sugar, and 4-6 tablespoons cold butter until crumbly. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine 4 ounces cream cheese and butter. Mix until smooth.
  5. Gradually add granulated sugar and beat until light and fluffy, about 3 minutes.
  6. Add eggs one at a time, beating well after each addition. Scrape down the sides as needed. Add lemon juice, lemon zest, and vanilla. Mix until incorporated.
  7. Add cake flour and salt to the wet mixture. Mix until just combined.
  8. With the mixer on low, add buttermilk. Mix until just incorporated.
  9. Fill each muffin cup halfway with batter. Add 2-3 teaspoons of cream cheese swirl to each cup, then top with more batter to fill each cup to the top.
  10. Using a toothpick, carefully swirl the batter and cream cheese together.
  11. Top each muffin with about 2 tablespoons of crumb topping.
  12. Bake for 30-35 minutes, or until the top of the muffin springs back when gently touched.
  13. Remove from oven and let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. You can substitute all-purpose flour for cake flour if needed. Store muffins in an airtight container for up to 3 days.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Method: Breakfast
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 25
  • Sodium: 200
  • Fat: 16
  • Saturated Fat: 10
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 40
  • Fiber: 1
  • Protein: 5
  • Cholesterol: 70