Luscious Lemon Cream Cheese Muffins

These luscious lemon cream cheese muffins are the ultimate treat for citrus lovers. With a soft, moist crumb and a swirl of sweetened cream cheese baked right inside, they deliver a refreshing burst of lemon flavor in every bite. Whether I’m making them for breakfast, brunch, or an afternoon snack, these muffins always bring sunshine to my day.

Why You’ll Love This Recipe

I love how these muffins combine the bright, tangy flavor of lemon with the richness of cream cheese. The texture is soft yet dense, giving that perfect bakery-style muffin experience. They’re simple enough for a weekday bake but elegant enough to serve guests. Plus, I don’t need any fancy equipment—just a few bowls, a whisk, and a muffin tin. And the cream cheese swirl? It adds the perfect creamy contrast to the citrusy muffin base.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Lemons (zest and juice)

• Eggs

• Plain Greek yogurt or sour cream

• Unsalted butter (melted)

• Vanilla extract

• Cream cheese

• Powdered sugar

Directions

1. I start by preheating the oven to 350°F (175°C) and lining a muffin tin with paper liners.

2. In a large bowl, I whisk together the flour, baking powder, baking soda, and salt.

3. In another bowl, I beat together the eggs, granulated sugar, lemon zest, lemon juice, melted butter, yogurt, and vanilla extract until smooth.

4. I combine the wet ingredients with the dry ingredients, mixing just until everything is incorporated.

5. For the cream cheese filling, I beat the cream cheese with powdered sugar until smooth and creamy.

6. I spoon a little muffin batter into each liner, add a dollop of the cream cheese filling, then top it with more batter to cover.

7. I bake the muffins for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted in the muffin part comes out clean.

8. I let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 standard muffins. Prep time takes about 15 minutes, and baking time is around 20 minutes. I let them cool for at least 10 minutes before serving.

Variations

If I want a little crunch, I sprinkle coarse sugar or a streusel topping before baking. Sometimes I swap the lemon for orange or lime for a different citrus twist. I’ve also added fresh blueberries or raspberries to the batter—they pair beautifully with lemon and cream cheese. For a touch of indulgence, I drizzle a simple lemon glaze over the tops once they’re cool.

Storage/Reheating

I store leftover muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I freeze them individually wrapped for up to 2 months. When I want to reheat one, I pop it in the microwave for 15–20 seconds or warm it in the oven at 300°F for about 5 minutes.

FAQs

How do I keep the cream cheese from sinking?

I place a layer of batter first, add the cream cheese filling in the center, and then top with more batter. This helps keep the filling suspended in the middle of the muffin.

Can I use lemon extract instead of lemon juice?

Yes, I can use lemon extract for a stronger lemon flavor, but I still add a little zest to keep that fresh citrus brightness.

Can I make these muffins gluten-free?

Absolutely—I substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure.

Can I skip the cream cheese filling?

Yes, but I personally love it for the contrast it brings. If skipping, I add a touch more sugar or a glaze on top to balance the flavors.

Do these muffins need to be refrigerated?

If I include the cream cheese filling, I store them in the fridge after the first day to keep them fresh and safe.

Conclusion

These luscious lemon cream cheese muffins are soft, zesty, and filled with just the right amount of creamy sweetness. I find them perfect for any occasion—from a weekend brunch to a midday pick-me-up. With a simple recipe and amazing flavor, they’ve quickly become one of my favorite muffin bakes.