Description
Soft muffins perfumed with bright lemon zest, hiding a smooth, tangy cream cheese core. Each golden top cracks open to reveal a moist crumb and creamy filling, filling your kitchen with irresistible citrus aroma.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter melted
- 1/4 cup fresh lemon juice
- 3 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 8 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 375°F and line a muffin tin with paper liners.
- In a bowl beat cream cheese with powdered sugar, 1 tablespoon lemon zest and vanilla extract until smooth; set filling aside.
- In a large bowl whisk together flour, baking powder and salt.
- In another bowl whisk granulated sugar, eggs, milk, melted butter, oil, lemon juice, 3 tablespoons lemon zest and vanilla extract until well combined.
- Pour wet mixture into dry ingredients and stir until just combined without overmixing.
- Divide half of the batter evenly among muffin cups.
- Spoon cream cheese filling into the center of each muffin cup.
- Top filling with remaining batter, smoothing the tops.
- Bake for 18 to 22 minutes or until a toothpick inserted into the batter comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Muffins are best served fresh or within two days.
- For extra lemon flavor, drizzle with a lemon glaze before serving.
- Do not overmix the batter to ensure soft, tender crumb.
- Ensure cream cheese is fully softened to avoid lumps in the filling.