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Lemon cream cheese muffins are a delightful treat. They combine the bright flavor of lemon with rich cream cheese. These muffins are soft and moist, making them perfect for any occasion. You can enjoy them during Easter, summer, or spring.

Lemon Cream Cheese Muffins. Homemade muffin Pack | For Easter, Summer and Spring

Brighten your spring baking with delightful Lemon Cream Cheese Muffins! These moist and tangy treats are perfect for any occasion, from Easter celebrations to sunny mornings. In this easy-to-follow recipe, you'll learn how to combine creamy texture with vibrant lemon flavor for a truly refreshing muffin. Plus, discover fun variations and tips to make them kid-friendly. Click through to explore the full recipe and bring this seasonal delight to your kitchen!
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup cream cheese, softened

1/2 cup unsalted butter, softened

2 large eggs

Zest of 1 lemon

2 tablespoons lemon juice

1 teaspoon vanilla extract

1/4 cup powdered sugar (for topping, optional)

Fresh lemon slices or zest for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

    Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Cream Cheese: In a large bowl, use an electric mixer to beat the softened cream cheese and butter together until smooth and creamy.

        Add Sugar and Eggs: Gradually add the granulated sugar and beat until light and fluffy. Add the eggs one at a time, mixing well after each addition.

          Incorporate Flavors: Mix in the lemon zest, lemon juice, and vanilla extract until fully combined.

            Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined. Avoid over-mixing to keep the muffins tender.

              Scoop into Muffin Tin: Use a muffin scoop or spoon to fill each muffin liner about 2/3 full with the batter.

                Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

                  Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                    Garnish (optional): Once cooled, dust the tops with powdered sugar and garnish with fresh lemon slices or additional lemon zest for a vibrant touch.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins