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Lemon Muffins with Cream Cheese Filling

Close-up of a Lemon Muffins with Cream Cheese Filling cut in half, showing the creamy white center and yellow crumb.
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A recipe for making soft, zesty lemon muffins with a sweet, creamy center made from cream cheese.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup sour cream or plain Greek yogurt
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Filling:
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • For the Topping (Optional):
  • 1/2 cup powdered sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Prepare the filling: In a small bowl, beat the softened cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth. Set aside.
  3. Prepare the muffin batter: In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, eggs, milk, sour cream, lemon zest, lemon juice, and 1 teaspoon vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine for a moist crumb.
  6. Fill each muffin liner about two-thirds full with batter.
  7. Place about 1 heaping teaspoon of the cream cheese filling onto the center of the batter in each cup. Use a toothpick or small knife to gently swirl the filling into the batter once or twice. Do not swirl too much or the filling will mix completely.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the muffin part (avoiding the center filling) comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. If using the glaze, whisk together the powdered sugar and 1 tablespoon lemon juice until smooth. Drizzle over cooled muffins.

Notes

  • For a very moist muffin, ensure you do not overmix the batter after combining wet and dry ingredients.
  • You can prepare the cream cheese filling up to one day ahead and store it covered in the refrigerator. Let it warm slightly before using.
  • If you prefer a stronger lemon flavor, add 1 teaspoon of lemon extract to the batter along with the vanilla.

Nutrition

Find it online: https://cookifyme.com/lemon-muffins-with-cream-cheese-filling/