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Cream Cheese/Lemon Muffins

Cream Cheese/Lemon Muffins recipe image
These Cream Cheese and Lemon Muffins are the ultimate weekend breakfast treat, offering a perfect balance of bright citrus tang and rich, creamy indulgence. The batter is incredibly moist, thanks to the soft cream cheese folded into the mixture, while fresh lemon zest and juice provide an uplifting aroma that fills your kitchen as they bake. Each bite reveals a tender crumb with subtle pockets of creamy cheese, making them far more sophisticated than standard blueberry or bran muffins. They are wonderfully easy to whip up with pantry staples, making them ideal for lazy Sunday mornings or as an impressive addition to a brunch spread. Serve them warm with a dollop of butter or alongside fresh fruit for a delightful start to the day.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 794.0
Dietary: Vegetarian
Description
These Cream Cheese and Lemon Muffins are the ultimate weekend breakfast treat, offering a perfect balance of bright citrus tang and rich, creamy indulgence. The batter is incredibly moist, thanks to the soft cream cheese folded into the mixture, while fresh lemon zest and juice provide an uplifting aroma that fills your kitchen as they bake. Each bite reveals a tender crumb with subtle pockets of creamy cheese, making them far more sophisticated than standard blueberry or bran muffins. They are wonderfully easy to whip up with pantry staples, making them ideal for lazy Sunday mornings or as an impressive addition to a brunch spread. Serve them warm with a dollop of butter or alongside fresh fruit for a delightful start to the day.
Ingredients
  • 1 Egg
  • 1/2 cup Plus one teaspoon oil
  • 1/2 cup Milk
  • 2/3 cup Sugar
  • 4 ounce Cream cheese
Directions
  1. 1
    Preheat oven to 375&# 194;°F (190ðC) and grease a 12-cup muffin tin with oil or line with paper liners.
  2. 2
    In a large bowl, whisk together the egg, oil, milk, and sugar until smooth and well combined.
  3. 3
    Cut the cream cheese into small cubes and add them to the wet mixture.
  4. 4
    In a separate bowl, combine 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
  5. 5
    Grate the zest of one lemon and add it to the flour mixture.
  6. 6
    Pour the dry ingredients into the wet ingredients and fold gently until just combined; do not overmix.
  7. 7
    Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  8. 8
    Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. 9
    While muffins bake, mix 2 tablespoons fresh lemon juice with 1 tablespoon sugar to make a glaze.
  10. 10
    Remove muffins from the oven and let them cool in the pan for 5 minutes.
  11. 11
    Transfer muffins to a wire rack and brush the warm tops with the lemon sugar glaze.
  12. 12
    Serve warm or at room temperature.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 794.0kcal
% Daily Value *
Total Fat 65.7g102%
Saturated Fat 26.1g131%
Cholesterol 134.2mg45%
Sodium 348.9mg15%
Total Carbohydrate 44.7g15%
Dietary Fiber 0.0g0%
Sugars 43.4g
Protein 8.5g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon, cream cheese, muffins, breakfast, citrus, baking, moist, zest, easy, brunch, dessert, snack, homemade, fluffy, tangy
Read it online: https://www.chefs-mate.com/recipe/cream-cheese-lemon-muffins/