Luscious Lemon Cream Cheese Muffins
Delightful muffins that combine tangy lemon and creamy goodness, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup sour cream
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 tablespoon lemon juice
- Zest of 1 lemon
Cream Cheese
- 1/2 cup cream cheese, softened Reserve some for swirls if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk until mixed well.
- In another bowl, whisk together the sour cream, egg, melted butter, lemon zest, and lemon juice until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. It's okay if there are a few lumps.
- Gently fold in the cream cheese, being careful not to overmix.
- Spoon the batter into the muffin tins, filling each liner about two-thirds full.
- Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
For best results, avoid overmixing the batter. You can add more lemon zest for extra flavor. Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.