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Lemon Muffins with Cream Cheese Filling

Lemon Muffins with Cream Cheese Filling

Evelyn
Bright, fluffy lemon muffins with a tangy cream cheese center. Perfect for breakfast, brunch, or dessert with bakery-quality texture and flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 245 kcal

Equipment

  • 12-cup muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Wire rack

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk room temperature
  • 1/3 cup vegetable oil or melted butter
  • 2 large eggs room temperature
  • 2 tablespoons fresh lemon zest about 2 lemons
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese softened
  • 1/4 cup granulated sugar for filling
  • 1 large egg yolk
  • 1 teaspoon fresh lemon juice for filling
  • 1/2 teaspoon vanilla extract for filling

Instructions
 

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter and flour.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, whisk together buttermilk, oil, eggs, lemon zest, lemon juice, and vanilla until smooth.
  • Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Batter should be thick and slightly lumpy. Do not overmix.
  • For the filling, beat cream cheese and sugar until smooth. Add egg yolk, lemon juice, and vanilla, mixing until combined.
  • Spoon 2 tablespoons of batter into each muffin cup. Add 1 tablespoon of cream cheese filling in center, then top with 2 more tablespoons of batter, filling cups 3/4 full.
  • Optional: Gently swirl with a toothpick for marbled effect. Sprinkle tops with coarse sugar if desired.
  • Bake for 18-20 minutes, rotating pan halfway, until tops are golden and toothpick inserted into muffin portion comes out clean.
  • Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Notes

  • Room temperature ingredients ensure proper emulsification and tender texture
  • Don't overmix the batter to avoid tough, dense muffins
  • Fresh lemon zest and juice provide the best flavor
  • Store in airtight container at room temperature for 2 days or refrigerate for 5 days
  • Freeze unfrosted muffins for up to 3 months
Keyword lemon muffins