Luscious Lemon Cream Muffins with Zesty Glaze
These delightful muffins feature a moist and fluffy texture enhanced by fresh lemons, with a creamy filling and zesty glaze, perfect for any occasion.
Ingredients
Muffin Base Ingredients
- 2 cups all-purpose flour The base of your muffins, providing a tender crumb.
- 1 cup granulated sugar Adds the perfect sweetness to balance the tartness of lemon.
- 1 teaspoon baking powder Gives your muffins a lovely rise.
- 1/2 teaspoon baking soda Contributes to that light and airy texture.
- 1/4 teaspoon fine salt Enhances all the flavors wonderfully.
- 1/2 cup unsalted butter, melted and slightly cooled Infuses a rich, buttery flavor.
- 1 cup buttermilk, room temperature Creates moistness with a subtle tang.
- 2 large eggs, room temperature Binds the ingredients for a cohesive batter.
- 1 teaspoon vanilla extract Adds warmth and depth.
- 2 tablespoons fresh lemon zest Packs an aromatic citrus punch.
- 2 tablespoons fresh lemon juice Brightens the flavor profile.
Cream Cheese Filling
- 8 oz cream cheese, softened The luscious center that steals the show.
- 1/4 cup granulated sugar Sweetens the cream cheese filling.
- 1 teaspoon vanilla extract Complements the cream cheese perfectly.
Zesty Glaze Ingredients
- 1 cup powdered sugar Key for achieving the right glaze consistency.
- 2 tablespoons fresh lemon juice, plus more as needed Ensures a zesty finish.
- 1 teaspoon fresh lemon zest For an added burst of flavor in the glaze.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, buttermilk, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
- Carefully pour the wet mixture into the dry ingredients and fold gently until no dry streaks remain.
- In a small bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth.
Baking
- Spoon batter into muffin liners, filling halfway, then add a tablespoon of cream cheese filling in the center, followed by covering with remaining batter until about three-quarters full.
- Bake for 18-22 minutes until tops spring back and a toothpick comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Glazing
- In a bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth, adjusting juice for consistency.
- Drizzle glaze over cooled muffins and let set for about 10 minutes before serving.
Notes
Ensure all ingredients are at room temperature and avoid overmixing the batter for a lighter muffin. Freshness of baking powder and soda is crucial for rise.