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To make the perfect lemon cream cheese muffins, you need fresh and simple ingredients. These muffins are soft and full of flavor. Here’s what you need: - 1 cup all-purpose flour - 1/2 cup sugar - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/4 cup unsalted butter, softened - 1/2 cup cream cheese, softened - 1 large egg - 1/4 cup milk - Zest of 1 large lemon - 2 tablespoons fresh lemon juice - 1/2 teaspoon vanilla extract - Optional: Powdered sugar for dusting Each ingredient plays a role. The flour gives structure. The sugar adds sweetness. The baking powder and soda help the muffins rise. Butter and cream cheese make them rich and moist. The egg binds everything together while milk keeps them tender. Lemon zest and juice provide fresh, zingy flavor. Lastly, vanilla extract rounds out the taste. Using quality ingredients is key. Fresh lemons will give you the best zest and juice. Make sure your cream cheese and butter are at room temperature. This helps them mix well for a smooth batter. Check the Full Recipe for more details on the process. Enjoy baking these delightful muffins! Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line your muffin tin with paper liners or grease it lightly. This helps the muffins come out easily once baked. In a large bowl, whisk together the dry ingredients. Use 1 cup of all-purpose flour, 1/2 cup of sugar, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Make sure these ingredients mix well. This mix will give your muffins the right rise and texture. In another bowl, beat together the softened butter and cream cheese. Use 1/4 cup of unsalted butter and 1/2 cup of cream cheese, both softened. Mix until creamy and smooth. Then, add 1 large egg, 1/4 cup of milk, the zest of 1 large lemon, 2 tablespoons of fresh lemon juice, and 1/2 teaspoon of vanilla extract. Stir until just combined. This mixture adds flavor and moisture to your muffins. Gradually add the dry mix to the wet mix. Stir gently until just combined. Don’t overmix; it’s okay if a few lumps remain. This keeps your muffins soft and fluffy. Divide the batter evenly among the muffin cups. Fill them about two-thirds full. Bake in your preheated oven for 18-20 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your muffins are ready. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. For a special touch, dust the tops with powdered sugar. Enjoy these lemon cream cheese muffins fresh for breakfast or as a snack. For the full recipe, check out the detailed instructions above. To keep your lemon cream cheese muffins moist, focus on your ingredients. Use fresh cream cheese and unsalted butter. They add rich flavor and moisture. Also, don't skip the lemon juice; it brightens the muffins. Make sure to mix your wet ingredients until just combined. This helps keep the muffins light and fluffy. Overmixing can lead to dense muffins. When you combine wet and dry ingredients, mix gently. Stir until you see no dry flour, but leave some lumps. This will help your muffins rise nicely. Remember, less is more when it comes to mixing. To check if your muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean, your muffins are ready. If not, give them a few more minutes. The tops should be golden brown. This means they are baked perfectly. For the full recipe, follow the steps carefully to ensure your muffins turn out delicious every time. {{image_2}} You can easily add blueberries to your lemon cream cheese muffins. Blueberries bring a sweet burst of flavor. Just fold in one cup of fresh or frozen blueberries into the batter. If you want, try raspberries or diced strawberries too. These fruits pair well with lemon. They add color and extra nutrients. If you need a gluten-free option, swap the all-purpose flour. Use a gluten-free flour blend instead. Make sure it has xanthan gum for better texture. Follow the same steps in the recipe. The muffins will still be soft and tasty. Always check the labels to ensure your ingredients are gluten-free. You can change the sweetness of the muffins. If you prefer less sugar, reduce the sugar to 1/3 cup. You can also use honey or maple syrup. If you like them sweeter, add a bit more sugar. Taste the batter before baking. This way, you get the flavor just right. For the full recipe, remember to check the details and enjoy the fun of baking! To keep your lemon cream cheese muffins fresh, store them in an airtight container. Place them at room temperature for up to two days. If you want to keep them longer, the fridge is a good option. Just make sure to wrap them tightly to avoid drying out. You can freeze these muffins for up to three months. First, let them cool completely. Then, wrap each muffin in plastic wrap and place them in a freezer bag. This keeps them fresh. When you're ready to eat, just take out what you need. Reheating is simple. If your muffins are at room temperature, pop them in the microwave for about 10-15 seconds. For frozen muffins, let them thaw in the fridge overnight. Then, heat them in the microwave or oven. This helps to bring back their soft texture. Enjoy your lemon cream cheese muffins warm! For the full recipe, check the previous sections. To help your muffins rise, use fresh baking powder and baking soda. These leavening agents create air bubbles when they activate. Also, avoid overmixing your batter. When you mix too much, the muffins can become dense. Lastly, fill the muffin cups about two-thirds full. This gives them room to rise without overflowing. Yes, you can. Cream cheese gives a soft texture and rich flavor. If you want to try something new, use mascarpone or ricotta cheese. Both will add creaminess, but the taste will change slightly. Each cheese will bring its unique texture and flavor to your muffins. If you don't have lemon juice, use vinegar or lime juice. Both add acidity and brightness. You can also use lemon extract for flavor, but reduce the amount. It is much stronger. For a different twist, try orange juice. The muffins will have a sweeter flavor and a nice citrus note. These muffins stay fresh for about three days at room temperature. Keep them in an airtight container. If you want them to last longer, freeze them. They can stay good for up to three months in the freezer. To enjoy, just heat them in the microwave for a few seconds. For the full recipe, check out the section above. In this blog post, I shared a simple muffin recipe. I covered ingredients, baking steps, and tips to keep your muffins moist. You learned how to customize your muffins with fruits or gluten-free options. Proper storage methods ensure your treats stay fresh longer. Follow these steps for delicious muffins every time. Baking can be fun and easy. Enjoy your muffins and share them with friends!

Lemon Cream Cheese Muffins

Delight your taste buds with these scrumptious lemon cream cheese muffins! Bursting with zesty flavor and creamy goodness, this easy recipe is perfect for breakfast or a sweet snack. Made with simple ingredients like fresh lemon juice and cream cheese, these muffins are sure to impress. Ready in just 35 minutes, you won't want to miss out on this treat. Click through to discover the full recipe and bake a batch today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsalted butter, softened

1/2 cup cream cheese, softened

1 large egg

1/4 cup milk

Zest of 1 large lemon

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract

Optional: Powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

    In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

      In a separate bowl, beat the softened butter and cream cheese together until creamy and smooth.

        Add the egg, milk, lemon zest, lemon juice, and vanilla extract to the cream cheese mixture. Mix until all the wet ingredients are just combined.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; it's okay if there are a few lumps.

            Divide the batter evenly among the prepared muffin cups, filling them about two-thirds of the way full.

              Bake in the preheated oven for 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

                Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

                  Optional: Once cooled, dust the tops with powdered sugar for a delightful finish.

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