Ingredients
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup milk
– 1/4 cup lemon juice
– Zest of 1 lemon
– 1 teaspoon vanilla extract
– 1 egg
– 4 oz cream cheese, softened
Instructions
Directions:
1. Preheat the oven to 375°F (190°C) and line the muffin tin with paper liners.
2. In a mixing bowl, combine flour, sugar, baking powder, and salt.
3. In another bowl, whisk together melted butter, milk, lemon juice, lemon zest, vanilla extract, and egg.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. In a separate bowl, beat the softened cream cheese until smooth.
6. Fill each muffin cup halfway with batter, then add a dollop of cream cheese in the center.
7. Top with more batter until the cups are 3/4 full.
8. Bake for 20 minutes or until a toothpick inserted comes out clean.
9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
Recipe Tips:
– For extra lemon flavor, add a tablespoon of lemon zest to the cream cheese filling.
– Don’t overmix the batter to keep the muffins light and fluffy.
– You can sprinkle some sugar on top before baking for a crunchy topping.
Storage Instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Enjoy these delightful Luscious Lemon Cream Cheese Muffins!