Lemon Cream Cheese Muffins (Print Version)
# Ingredients:
→ Lemon Poppy Seed Muffins
01 -
2 ¼ cups all-purpose flour
02 -
2 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
1 ½ tablespoon poppy seeds
06 -
½ cup unsalted butter, melted
07 -
1 cup white granulated sugar
08 -
2 large eggs, room temperature
09 -
1 teaspoon pure vanilla extract
10 -
2 tablespoon lemon zest (from 2 large lemons or 4 small lemons)
11 -
1 tablespoon lemon juice
12 -
¼ cup sour cream, room temperature (or greek yogurt)
13 -
½ cup milk, room temperature
→ Cream Cheese Filling
14 -
4 oz cream cheese, room temperature
15 -
2 tablespoon white granulated sugar
16 -
1 teaspoon milk
17 -
1 teaspoon all-purpose flour
18 -
1 teaspoon pure vanilla extract
→ Lemon Sugar Topping
19 -
1 tablespoon lemon zest
20 -
¼ cup white granulated sugar
# Instructions:
01 -
In a medium bowl, sift together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
02 -
In a separate large bowl, whisk together the melted butter, sugar, eggs, vanilla, lemon zest, lemon juice, sour cream, and milk. The mixture will be a little lumpy because of the sour cream.
03 -
Add the dry ingredients to the wet ingredients and mix together using a rubber spatula. Mix until just combined - do not overmix.
04 -
Preheat the oven to 425°F. Line a 12-cup muffin pan with 6 muffin liners, leaving a space between each liner (this helps the muffins rise taller). Let the muffin batter sit for 15 minutes before scooping.
05 -
While the batter rests, make the filling. In a medium bowl using a hand mixer, beat the cream cheese and sugar on high speed until smooth. Add the milk, flour, and vanilla, then mix on medium speed until combined. Scoop the cream cheese filling into a piping bag and cut ½ inch off the tip.
06 -
In a small bowl, mix the lemon zest and sugar. Use your fingers to press the zest and sugar together, releasing the oils from the zest. Set aside.
07 -
Use a large cookie scoop (2-3 tablespoons) to fill each muffin liner about ¾ full with batter. Insert the tip of the piping bag about ½ inch into the batter and squeeze until a small dollop of filling appears on top. Sprinkle the lemon sugar generously over each muffin.
08 -
Bake for 8 minutes at 425°F, then reduce the oven temperature to 350°F (without opening the oven door) and continue baking for 6-8 more minutes. Muffins are done when a toothpick inserted comes out clean.
09 -
Let the muffins cool in the pan for 10 minutes before transferring to a wire cooling rack to cool completely.
# Notes:
01 -
For best results, spoon and level your flour or use a kitchen scale. Compacted flour can make the muffins dry.
02 -
If baking at high altitude, add an extra 2 tablespoons of flour to the dry ingredients.
03 -
For proper incorporation, bring dairy ingredients to room temperature about 2 hours before baking.