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Lemon cream cheese muffins need a few key ingredients to shine. First, all-purpose flour acts as the base. You need one cup to create the muffin structure. Next, granulated sugar adds sweetness. A half cup is perfect for balance.

Lemon Cream Cheese Muffins

Brighten your day with these easy and delicious Lemon Cream Cheese Muffins! This recipe perfectly combines zesty lemon and creamy richness, making them a must-try for brunch or snacks. Join me to discover essential ingredients, simple step-by-step instructions, and expert tips for perfect muffins every time. Don’t wait—click through to explore the full recipe and bake a batch of these delightful treats today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup unsalted butter, softened

4 oz cream cheese, softened

1 large egg

1/4 cup buttermilk (or regular milk with 1 tsp lemon juice)

Zest of 1 lemon

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until well combined.

      Cream Butter and Cheese: In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer until smooth and creamy, about 2-3 minutes.

        Add Wet Ingredients: Add the egg to the cream cheese mixture and mix until fully incorporated. Then, add the buttermilk, lemon zest, lemon juice, and vanilla extract, mixing until just combined.

          Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

            Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.

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

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

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

                    - Presentation Tips: Dust the cooled muffins with powdered sugar or drizzle with a simple lemon glaze (mix powdered sugar with a little lemon juice) for an extra zing. Serve on a tiered cake stand for a delightful display!