Description
Soft, bakery-style lemon muffins with a creamy lemon cream cheese swirl and a light lemon glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/2 cup milk
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
- In another bowl, whisk milk, oil, eggs, vanilla extract, and lemon juice until smooth.
- Add wet ingredients to dry ingredients and gently mix until just combined.
- In a separate bowl, beat cream cheese with powdered sugar, vanilla extract, and lemon zest until smooth.
- Fill muffin cups halfway with batter, add a spoonful of cream cheese mixture, then top with remaining batter.
- Gently swirl with a toothpick.
- Bake for 18 to 22 minutes, until muffins are lightly golden and set in the center.
- Cool slightly, then drizzle with lemon glaze before serving.
Notes
- These muffins are perfect for breakfast, brunch, or snacking.
- Store leftovers in an airtight container.
- They can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg