Irresistible Lemon Cream Cheese Muffins with 3 Secret Tricks
Bright, zesty lemon muffins filled with creamy cheese and topped with a buttery crumb for bakery-style perfection.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup unsalted butter, melted
- ½ cup sour cream
- ¼ cup milk
- 2 tbsp fresh lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup flour
- ¼ cup sugar
- 3 tbsp cold butter, cubed
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin.
- Mix dry ingredients in one bowl, whisk wet ingredients in another, then combine gently.
- Beat cream cheese, sugar, and vanilla until smooth for the filling.
- Spoon muffin batter halfway into liners, add cream cheese filling, then top with more batter.
- Mix flour and sugar, cut in cold butter until crumbly, then sprinkle over muffins.
- Bake 18–22 minutes until lightly golden and set in the center.
Notes
- Ensure cream cheese is softened for smooth filling.
- Do not overmix the batter for fluffy texture.
- Cool slightly before serving to keep filling creamy.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg