Lemon Cream Cheese Muffins Recipe

Introduction

These are the best lemon cream cheese muffins you’ll ever bake—incredibly moist, bursting with bright citrus flavor, and so easy to make. The tangy cream cheese swirl perfectly balances the sweet, tender crumb. If you enjoy fruity baked goods, you might also like this Blueberry Lemon Muffins Recipe for another zesty treat.

Ingredients

These Lemon Cream Cheese Muffins feature a perfect balance of tangy lemon and rich cream cheese, with a soft, tender crumb and a sweet, buttery streusel topping that adds delightful texture.

• Cream Cheese Swirl:
• 1 package (8 ounces) cream cheese, room temperature
• 2/3 cup (83 g) confectioners’ sugar
• 1 tablespoon lemon juice
• Muffins:
• 1/2 package (4 ounces) cream cheese, room temperature
• 3/4 cup (1 1/2 sticks / 170 g) unsalted butter, room temperature
• 1 1/2 cups (300 g) granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups (192 g) cake flour (all-purpose flour can be substituted)
• 1/2 teaspoon kosher salt
• 2 tablespoons buttermilk, room temperature (regular milk with 1/2 teaspoon lemon juice can be substituted)
• Crumb Topping:
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 4-6 tablespoons unsalted butter, cubed and cold

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: These Lemon Cream Cheese Muffins are ready in about 20% less time than many similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Equipment

Gather all ingredients for your Lemon Cream Cheese Muffins: flour, sugar, baking powder, salt, eggs, milk, butter, cream cheese, lemon zest, and lemon juice. Bring cream cheese and eggs to room temperature for easier mixing and better texture. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

Step 2 — Make the Cream Cheese Filling

In a medium bowl, beat softened cream cheese with a portion of the sugar until smooth and creamy. Add one egg yolk and a tablespoon of lemon juice, mixing until fully incorporated. This rich filling will create a delightful surprise in the center of each muffin.

Step 3 — Combine Dry Ingredients

Whisk together flour, baking powder, and salt in a large bowl. For extra lemon flavor, you can add the finely grated zest of one lemon directly to the dry ingredients. This ensures even distribution throughout the batter.

Step 4 — Mix Wet Ingredients

In a separate bowl, cream together butter and remaining sugar until light and fluffy. Beat in eggs one at a time, then stir in milk and fresh lemon juice. The acid from the lemon juice will react with the baking powder to help your muffins rise.

Step 5 — Combine Batter

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix—a few lumps are fine. Overmixing develops gluten and can make your Lemon Cream Cheese Muffins tough instead of tender.

Step 6 — Fill Muffin Cups

Spoon about one tablespoon of batter into each muffin cup. Then add a dollop of the cream cheese filling (about one teaspoon) to the center. Top with more batter, covering the filling completely. Fill cups about ¾ full to allow for rising.

Step 7 — Bake to Perfection

Bake at 375°F for 18–22 minutes. The muffins are done when the tops are golden brown and a toothpick inserted near the edge (not through the cream cheese center) comes out clean. The tops should spring back when lightly pressed.

Step 8 — Cool Properly

Let the Lemon Cream Cheese Muffins cool in the pan for 5 minutes before transferring to a wire rack. This allows them to set and makes removal easier. The cream cheese filling will be very hot initially, so allow adequate cooling before serving.

Step 9 — Serve and Store

Enjoy your Lemon Cream Cheese Muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. These muffins also freeze well for up to 3 months.

Nutritional Information

Calories	280
Protein	5g
Carbohydrates	32g
Fat	15g
Fiber	1g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Boosts protein while maintaining tangy richness in these Lemon Cream Cheese Muffins
• Almond flour instead of all-purpose — Creates lower-carb, gluten-free Lemon Cream Cheese Muffins with nutty undertones
• Coconut oil replacing butter — Dairy-free option that adds subtle tropical notes to your muffins
• Monk fruit sweetener for sugar — Reduces carbs while keeping the sweet lemon flavor intact
• Applesauce instead of oil — Cuts fat content while adding natural moisture and mild fruitiness
• Oat flour for wheat flour — Gluten-free alternative that provides heartier texture and fiber
• Reduced-sodium baking powder — Lowers sodium without affecting the rise of your Lemon Cream Cheese Muffins
• Coconut cream for dairy cream — Vegan alternative that creates equally rich, creamy lemon muffins

Serving Suggestions

• Pair these Lemon Cream Cheese Muffins with a hot cup of Earl Grey tea or freshly brewed coffee for a delightful breakfast or afternoon treat.
• Serve warm Lemon Cream Cheese Muffins alongside fresh berries like blueberries or raspberries to complement the citrus flavor.
• For a special brunch, present these muffins on a tiered stand with other pastries and a fruit platter.
• Transform Lemon Cream Cheese Muffins into dessert by topping with a lemon glaze and a sprinkle of zest.
• Pack these muffins in lunchboxes with yogurt and granola for a balanced, portable snack.
• Offer Lemon Cream Cheese Muffins at bridal showers or spring gatherings for a bright, crowd-pleasing option.

For an elegant touch, dust the tops with powdered sugar just before serving, and consider garnishing with a thin lemon slice on the side of the plate.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese straight from the fridge. Fix: Let it soften at room temperature for 30–60 minutes to prevent lumpy batter.
• Mistake: Overmixing the muffin batter until smooth. Fix: Mix just until combined; a few lumps are okay for tender Lemon Cream Cheese Muffins.
• Mistake: Skipping the zest and using only bottled lemon juice. Fix: Always zest the lemon first—the oils in the peel provide intense citrus flavor.
• Mistake: Filling muffin liners to the brim with batter. Fix: Fill cups ⅔ full to allow these moist muffins to rise without spilling over.
• Mistake: Opening the oven door early to check on rising. Fix: Keep the door closed for the first 15 minutes to prevent collapse from temperature shock.
• Mistake: Not properly distributing the cream cheese filling. Fix: Use a piping bag or spoon to center the filling in each muffin cup for even distribution.
• Mistake: Overbaking until the tops are dark brown. Fix: Bake until a toothpick comes out with moist crumbs—overbaking dries out the crumb.
• Mistake: Removing muffins from the pan immediately after baking. Fix: Let them cool in the pan for 5–10 minutes to set their delicate structure.
• Mistake: Storing warm Lemon Cream Cheese Muffins in an airtight container. Fix: Cool completely first to avoid steam making the tops soggy.

Storing Tips

• Fridge: Store your Lemon Cream Cheese Muffins in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap each muffin tightly in plastic wrap, then place in a freezer bag or airtight container; freeze for up to 3 months.
• Reheat: Warm refrigerated or thawed Lemon Cream Cheese Muffins in a 300°F oven for 8–10 minutes, or microwave for 15–20 seconds until warm throughout.

Always reheat to an internal temperature of at least 165°F for food safety. For best texture, avoid refrigerating or freezing muffins while still warm.

Conclusion

We hope you love baking these zesty Lemon Cream Cheese Muffins as much as we do! If you’re looking for more citrusy treats, try our Lemon Marbled Cheesecake Bars Recipe or Lemon Blueberry Muffins Recipe. Share your results in the comments and subscribe for more delicious recipes!

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FAQs

Can I make these Lemon Cream Cheese Muffins ahead of time?

Yes, you can prepare these Lemon Cream Cheese Muffins in advance. Store them in an airtight container at room temperature for up to two days, or freeze them for longer storage. They reheat well for a fresh taste.

Can I use low-fat cream cheese in this recipe?

Using low-fat cream cheese is possible, but it may affect the texture and richness of your Lemon Cream Cheese Muffins. Full-fat cream cheese provides the best creamy consistency and flavor for the filling.

How do I prevent the cream cheese filling from sinking?

To keep the cream cheese filling centered, ensure your muffin batter is thick and spoon it around the filling. Also, avoid overmixing the batter for these Lemon Cream Cheese Muffins to maintain structure during baking.