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Lemon Cream Cheese Muffins

There’s something magical about lemon and cream cheese together—the zesty brightness of citrus paired with the rich creaminess of cheese creates a muffin that’s soft, tangy, and downright irresistible. These Lemon Cream Cheese Muffins are the perfect balance of moist, tender crumb and a sweet, citrus-kissed cream cheese center.

The first time I made these, my husband took one bite and immediately grabbed a second, saying, “These taste like a bakery special!” That’s when I knew these muffins were a winner. The zesty lemon flavor, velvety cream cheese filling, and delicate sugar topping make them next-level delicious.

What makes these muffins extra special?

  • Fresh lemon juice & zest bring a bright, refreshing flavor.
  • A surprise cream cheese filling keeps them extra moist.
  • A light, golden sugar topping adds the perfect crunch.

So, if you’re looking for a morning pick-me-up, an afternoon treat, or an easy bake that wows, these muffins are about to become your new favorite. Let’s get baking!

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Why You’ll Love These Lemon Cream Cheese Muffins

  • Super Moist & Fluffy: The perfect bakery-style texture.
  • Zesty & Creamy: A refreshing citrus bite with a smooth, rich filling.
  • Easy to Make: Just mix, fill, and bake!
  • Perfect for Any Occasion: Breakfast, brunch, snack, or dessert.
  • Make-Ahead Friendly: Stays fresh and freezes beautifully!

What You Need for Lemon Cream Cheese Muffins

For the Muffin Batter:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • Zest of 2 lemons
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • ¾ cup buttermilk (or milk + 1 teaspoon lemon juice)
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract

For the Topping:

  • 2 tablespoons granulated sugar
  • ½ teaspoon lemon zest

How to Make Lemon Cream Cheese Muffins

Step 1: Prepare the Muffin Batter

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, rub together sugar and lemon zest with your fingers to release the citrus oils (this enhances flavor!).
  4. Add melted butter, eggs, buttermilk, lemon juice, and vanilla extract to the sugar mixture and whisk until smooth.
  5. Gradually fold in the dry ingredients until just combined—do not overmix.

Step 2: Make the Cream Cheese Filling

  1. In a small bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.

Step 3: Assemble the Muffins

  1. Fill each muffin cup halfway with batter.
  2. Add 1 teaspoon of cream cheese filling in the center.
  3. Top with the remaining muffin batter, covering the filling completely.

Step 4: Add the Topping & Bake

  1. In a small bowl, mix sugar and lemon zest, then sprinkle over each muffin.
  2. Bake for 18-22 minutes, or until a toothpick inserted comes out clean (avoid the cream cheese center).
  3. Let cool for 5 minutes, then transfer to a wire rack.

Step 5: Serve & Enjoy!

  1. Serve warm or at room temperature—they’re delicious as is or with a dusting of powdered sugar!

Tips for the Best Muffins

  • Use fresh lemon juice & zest for the best flavor.
  • Don’t overmix the batter—this keeps the muffins light and fluffy.
  • Chill the cream cheese filling for 10 minutes before using to keep it from spreading too much.
  • Fill the muffin cups just right—too much batter can cause overflow.
  • Let them cool slightly before eating so the filling sets beautifully.

Substitutions and Variations

  • Make it dairy-free: Use coconut milk + lemon juice instead of buttermilk, and dairy-free cream cheese.
  • Try different citrus flavors: Swap lemon for orange or lime for a fun twist.
  • Make them extra fancy: Drizzle with a lemon glaze (powdered sugar + lemon juice).
  • Add berries! Fold in blueberries or raspberries for extra flavor.

Make a Healthier Version

  • Swap half the all-purpose flour for whole wheat flour.
  • Use Greek yogurt instead of butter for a lower-fat option.
  • Reduce sugar slightly and let the natural lemon flavor shine.

Closing Thoughts

And there you have it—Lemon Cream Cheese Muffins that are soft, zesty, and filled with creamy goodness! Whether you’re making them for a weekend brunch, a tea-time treat, or just because, these muffins are guaranteed to impress.

Try them out and let me know how they turn out! And if you love citrusy bakes, be sure to check out more of our lemon-inspired treats. 🍋🧁

Frequently Asked Questions

1. Can I make these muffins ahead of time?

Yes! Store them in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.

2. Can I freeze these muffins?

Absolutely! Wrap them individually and freeze for up to 3 months. Thaw overnight or microwave for 20 seconds.

3. Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can work in a pinch.

4. Can I make mini muffins?

Yes! Bake mini muffins at 350°F for 12-14 minutes.

5. How do I keep the muffins from sticking?

Use muffin liners or grease the pan well with butter or cooking spray.

6. Can I make these without cream cheese?

Yes! Just leave out the filling and add extra lemon zest to the batter.

7. What pairs well with these muffins?

A cup of coffee, tea, or a light honey drizzle makes them even better!

8. Can I add nuts?

Absolutely! Chopped almonds or pecans add a nice crunch.

9. How do I know when the muffins are done?

A toothpick inserted near the edge (not the cream cheese center) should come out clean.

10. What’s the best way to reheat them?

Warm in the microwave for 15-20 seconds or in the oven at 300°F for 5 minutes.

Lemon Cream Cheese Muffins

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Muffin Batter:
  • 2 cups 2 all-purpose flour

  • 1 teaspoon 1 baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ¾ cup granulated sugar

  • Zest of 2 lemons

  • ½ cup unsalted butter, melted

  • 2 large 2 eggs

  • ¾ cup buttermilk (or milk + 1 teaspoon lemon juice)

  • ¼ cup fresh lemon juice

  • 1 teaspoon 1 vanilla extract

  • For the Cream Cheese Filling:
  • 8 oz 8 cream cheese, softened

  • ¼ cup powdered sugar

  • ½ teaspoon vanilla extract

  • For the Topping:
  • 2 tablespoons 2 granulated sugar

  • ½ teaspoon lemon zest

Directions

  • Step 1: Prepare the Muffin Batter
  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  • In a bowl, whisk together flour, baking powder, baking soda, and salt.
  • In another bowl, rub together sugar and lemon zest with your fingers to release the citrus oils (this enhances flavor!).
  • Add melted butter, eggs, buttermilk, lemon juice, and vanilla extract to the sugar mixture and whisk until smooth.
  • Gradually fold in the dry ingredients until just combined—do not overmix.
  • Step 2: Make the Cream Cheese Filling
  • In a small bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
  • Step 3: Assemble the Muffins
  • Fill each muffin cup halfway with batter.
  • Add 1 teaspoon of cream cheese filling in the center.
  • Top with the remaining muffin batter, covering the filling completely.
  • Step 4: Add the Topping & Bake
  • In a small bowl, mix sugar and lemon zest, then sprinkle over each muffin.
  • Bake for 18-22 minutes, or until a toothpick inserted comes out clean (avoid the cream cheese center).
  • Let cool for 5 minutes, then transfer to a wire rack.
  • Step 5: Serve & Enjoy!
  • Serve warm or at room temperature—they’re delicious as is or with a dusting of powdered sugar!

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