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To make Lemon Cream Cheese Muffins, gather these key ingredients: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - 1 tablespoon lemon zest (from about 1 lemon) - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 4 ounces cream cheese, softened - 1 large egg - ¼ cup unsalted butter, melted - ½ cup plain Greek yogurt - ¼ cup lemon juice (freshly squeezed) - 1 teaspoon vanilla extract - Optional: Powdered sugar for dusting These ingredients blend to create a tangy and creamy muffin that delights your taste buds. For a little extra zing, you can add: - A pinch of nutmeg for warmth - Chopped fresh herbs like basil for an herbal twist - A teaspoon of poppy seeds for crunch These options can enhance the flavor and make the muffins even more special. You may need to substitute or adjust some ingredients based on what you have: - Use whole wheat flour for a healthier option. - Swap plain Greek yogurt with sour cream if you prefer. - Substitute lemon juice with orange juice for a different citrus taste. These swaps will still give you a tasty muffin while meeting your needs. The full recipe will guide you through the process. Start by gathering all your ingredients. You will need flour, sugar, cream cheese, and more. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it. This step helps your muffins release easily after baking. In a medium bowl, mix the dry ingredients. Combine 1 ½ cups of all-purpose flour, ½ cup of sugar, 1 tablespoon of lemon zest, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Stir them together well. In another large bowl, beat 4 ounces of softened cream cheese until smooth. Add ¼ cup of melted butter and mix until blended. Then, add 1 large egg, ½ cup of Greek yogurt, ¼ cup of fresh lemon juice, and 1 teaspoon of vanilla. Whisk this mixture until it is creamy and well combined. Now, gently add the dry mix to the wet mix. Use a spatula to fold them together. Be careful not to overmix. You want the muffins to stay light and fluffy. Spoon the batter into the muffin cups. Fill each cup about 2/3 full. This allows room for the muffins to rise. Bake them in the oven for 18 to 22 minutes. They are done when the tops turn golden and a toothpick comes out clean. After baking, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. For a sweet touch, you can dust them with powdered sugar once they are cool. Follow these steps, and you will have delicious Lemon Cream Cheese Muffins. Check out the Full Recipe for more details! To get the best texture in your Lemon Cream Cheese Muffins, start with room-temperature cream cheese. This makes it easier to blend smoothly. Mix the wet ingredients well to aerate the batter. This helps create a light, fluffy muffin. When you fold in the dry ingredients, do it gently. Overmixing can lead to tough muffins. Aim for just combined; some lumps are okay. One common mistake is using cold ingredients. Cold eggs and cream cheese can lead to a lumpy batter. Always remember to preheat your oven. Baking in a cold oven can ruin your muffins. Another mistake is filling the muffin cups too full. Fill them about 2/3 full for the best rise. Finally, don’t skip the cooling time. Letting them cool prevents sogginess. To boost the lemon flavor, use fresh lemon juice and zest. The zest packs in a lot of lemon oil, which adds brightness. You can also add a bit of lemon extract for an extra kick. If you like a sweeter touch, consider adding a lemon glaze. Mix powdered sugar with lemon juice and drizzle it on top. This adds both flavor and a beautiful shine. For the full recipe, check out the detailed instructions above. {{image_2}} You can easily make gluten-free lemon cream cheese muffins. Just swap out the all-purpose flour for a gluten-free blend. Look for a blend that has xanthan gum. This helps keep the muffins light and fluffy. Follow the same steps in the recipe. You’ll enjoy the same great taste without the gluten. To add more flavor, consider mixing in blueberries or poppy seeds. For blueberries, fold in about 1 cup of fresh or frozen berries. They add a sweet burst with each bite. If you choose poppy seeds, add about 2 tablespoons for a nice crunch. Both options make the muffins even more delightful. Making these muffins vegan is simple! Replace the egg with a flax egg. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes to thicken. Use a plant-based cream cheese and yogurt as well. Almond or coconut yogurt works great. Follow the same steps in the full recipe. You’ll still get a tasty muffin that everyone can enjoy! To keep your lemon cream cheese muffins fresh, store them in an airtight container. This keeps moisture in and prevents them from getting dry. You can place a piece of parchment paper between layers if you stack them. This step avoids sticking and helps maintain their shape. When stored properly at room temperature, these muffins last about 3 days. If you put them in the fridge, they can last up to a week. Just remember to let them come to room temperature before serving. This way, they feel soft and taste fresh. Freezing is a great option if you want to save some for later. To freeze your muffins, let them cool completely first. Wrap each muffin in plastic wrap, then place them in a freezer bag. They will stay fresh for up to 3 months. When you want to enjoy them, simply thaw them in the fridge overnight. You can warm them in the oven for a few minutes to bring back their lovely texture. For the complete recipe, refer to the section above. You can change the sweetness by adding or reducing sugar. If you want sweeter muffins, add an extra 1/4 cup of sugar. If you prefer less sweetness, cut back by 1/4 cup. You can also try using honey or maple syrup instead of granulated sugar. These alternatives can add a nice flavor while adjusting sweetness. Just remember, the batter should remain wet but not too runny. Yes, you can make these muffins ahead of time. They stay fresh for up to three days at room temperature. You might want to keep them in an airtight container to keep them moist. If you need them for a special event, try baking them the day before. You can warm them in the oven for a couple of minutes before serving. This will bring back their soft, fluffy texture. Serving these muffins is easy and fun. You can place them on a pretty plate or tiered stand for a nice touch. For extra flair, add lemon slices or zest on top. Dusting them with powdered sugar gives a sweet finish. Pair them with coffee or tea for a delightful treat. They make a great snack or breakfast option for any time of day. Lemon cream cheese muffins are simple and fun to make. We explored the key ingredients and steps for baking perfect muffins. I shared tips for texture and flavor variations. Don't forget about gluten-free and vegan options, too! When stored properly, these muffins can last and even be frozen for later. Remember, making these muffins can be a joyful experience. Experiment with flavors and enjoy the tasty results!

Lemon Cream Cheese Muffins

Delight your taste buds with these Lemon Cream Cheese Muffins! This delicious recipe combines the tangy flavor of fresh lemon with creamy texture for a perfect treat. In just 40 minutes, you can whip up 12 fluffy muffins that are great for breakfast or a snack. Follow our easy step-by-step instructions and enjoy a sprinkle of powdered sugar for a finishing touch. Click through to explore this scrumptious recipe and brighten your baking today!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

1 tablespoon lemon zest (from about 1 lemon)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

4 ounces cream cheese, softened

1 large egg

¼ cup unsalted butter, melted

½ cup plain Greek yogurt

¼ cup lemon juice (freshly squeezed)

1 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 with cooking spray.

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

      In a separate large bowl, beat the softened cream cheese until smooth. Add the melted butter and mix until thoroughly combined.

        Add the egg, Greek yogurt, lemon juice, and vanilla extract to the cream cheese mixture. Whisk until smooth and creamy.

          Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the muffins light and fluffy.

            Divide the batter evenly among the muffin cups, filling each about 2/3 full.

              Bake in the preheated oven for 18-22 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.

                Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                  Once cooled, optionally dust the muffins with powdered sugar for a touch of sweetness and elegance.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve the muffins on a tiered cake stand or a decorative plate, garnished with slices of lemon or a few lemon zest curls for an added pop of color.