Description
Moist and tender lemon muffins with a creamy cream cheese filling, topped with a sweet lemon glaze. Perfect for breakfast or a snack.
Ingredients
- For the muffins: 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- For the cream cheese filling: 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tablespoon lemon zest
- For the lemon glaze: 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk egg, buttermilk, oil, lemon zest, and lemon juice. Pour into dry ingredients and stir until just combined.
- In a small bowl, beat cream cheese, sugar, egg yolk, and lemon zest until smooth.
- Fill each muffin cup one-third full with batter. Spoon a tablespoon of cream cheese filling into the center. Top with remaining batter to cover filling.
- Bake for 18-22 minutes, until a toothpick inserted into the muffin (not filling) comes out clean.
- Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- For glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled muffins.
Notes
You can customize the seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Breakfast
- Cuisine: American