Luscious Lemon Cream Muffins with Zesty Glaze (Print version)

Tender lemon muffins with a sweet cream cheese center and a tangy lemon glaze for brunch, dessert, or gifting.

# Ingredients:

For the lemon muffins

01 - 2 cups (250 g) all-purpose flour
02 - 1 cup (200 g) granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon fine salt
06 - 1/2 cup (113 g) unsalted butter, melted and slightly cooled
07 - 1 cup (240 ml) buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons fresh lemon zest, from about 2 lemons
11 - 2 tablespoons fresh lemon juice

For the cream cheese filling

12 - 8 oz (226 g) cream cheese, softened
13 - 1/4 cup (50 g) granulated sugar
14 - 1 teaspoon vanilla extract

For the zesty glaze

15 - 1 cup (120 g) powdered sugar
16 - 2 tablespoons fresh lemon juice, plus more as needed
17 - 1 teaspoon fresh lemon zest

# Instructions:

01 - Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly mist the liners with nonstick spray if they tend to stick.
02 - In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.
03 - In a separate bowl, whisk melted butter, buttermilk, eggs, vanilla, lemon zest, and lemon juice until smooth.
04 - Pour the wet mixture into the dry mixture. Fold with a spatula just until no dry streaks remain. Do not beat the batter.
05 - Beat softened cream cheese, sugar, and vanilla until smooth and spoonable, about 1-2 minutes.
06 - Spoon batter into each liner until halfway full. Add about 1 tablespoon cream cheese filling to the center of each cup, then cover with remaining batter until each liner is about three-quarters full.
07 - Bake for 18-22 minutes, until the tops spring back lightly and a toothpick inserted into the cake portion comes out clean. Cool in the pan for 5 minutes, then move to a wire rack to cool completely.
08 - Whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over fully cooled muffins and let the glaze set for 10 minutes before serving.

# Good to know:

01 - Best served at room temperature after the glaze has set.
02 - Refrigerate leftovers because of the cream cheese filling.
03 - Freeze unglazed muffins for the cleanest make-ahead result.

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