Lemon Cream Cheese Muffins (Print Version)
# Ingredients:
→ Muffins
01 -
1/2 cup melted butter, unsalted
02 -
2 large eggs
03 -
1 cup buttermilk
04 -
1 tsp vanilla extract
05 -
Zest from 2 lemons
06 -
Juice from 1 lemon
07 -
2 cups plain flour
08 -
1 cup white sugar
09 -
1/4 tsp salt
10 -
1 tsp baking powder
11 -
1/2 tsp baking soda
→ Cream Cheese Filling
12 -
8 oz softened cream cheese
13 -
1 tsp vanilla
14 -
1/4 cup sugar
→ Lemon Glaze
15 -
2 tbsp freshly squeezed lemon juice
16 -
1 cup icing sugar
17 -
Zest from 1 lemon
# Instructions:
01 -
Set the oven to 350°F (175°C) and line a muffin tray with paper cups.
02 -
Stir together flour, white sugar, baking powder, baking soda, and a pinch of salt in a big bowl.
03 -
In a different bowl, whisk together melted butter, buttermilk, eggs, vanilla, lemon zest, and lemon juice.
04 -
Add the wet mixture into the bowl of dry stuff and stir until just barely mixed.
05 -
Using a whisk or handheld mixer, beat cream cheese, sugar, and vanilla in a bowl until creamy.
06 -
Spoon some batter into each paper cup. Add a dollop of cream cheese in the middle, then cover with more batter until the cups are about 3/4 full.
07 -
Pop the tray into the oven and bake for 18 to 22 minutes. They're done when a toothpick poked in the center comes out clean.
08 -
Keep muffins in the tin to cool for 5 minutes, then move them onto a rack to finish cooling down.
09 -
Mix together lemon juice, icing sugar, and lemon zest in a small bowl.
10 -
Pour or drizzle the lemon glaze over the muffins after they’ve cooled off.