Introduction: Lemon Cream Cheese Muffins

Now cheesecake's for breakfast! They're fresh lemony muffin wrapped around a cream cheese center. They are tasty for breakfast or tea, but also work well for an evening treat with a fruity mixed drink on a night in.

Step 1: Ingredients and Equipment

2 eggs
1/2 cup butter or margarine
1 cup milk
1/2 cup sugar
1 tsp lemon extract
3 tbsp lemon juice
1 1/2 tsp baking powder
1/4 tsp salt
2 cups flour
8 oz cream cheese - try to get a block instead of a tub
powdered sugar for dusting

muffin pan with optional liners

Step 2: Mix the Batter

Whisk two eggs until they're frothy.

Melt the butter on a stovetop or in the microwave.

Mix the butter, milk and sugar into the eggs.

Add the extract, juice, salt and baking powder. If you're using a fresh lemon add some zest, too.

Mix in the flour immediately. It's okay to leave some chunks in the batter. I've read many times to barely mix muffin batter for fluffier muffins, but I've never noticed a significant difference when I under or over mix.

It's important to mix in the flour right away because there's a slight risk of a chemical reaction between the eggs, milk, acidic lemon juice and alcohol in the extract. The flour should be more than enough to displace any potential issues!

Step 3: Read for the Oven

Line your muffin pan with paper liners (two if they're going to a fancy brunch, one if it's a late night treat and you don't care how they look.) You can grease the muffin pan well instead, but they may take some effort to pry out.

Divide your batter into the 12 cups.

Open up your block of cream cheese. Cut it into 12 equal pieces. Drop one piece into each muffin.

You've reached a fork in the road and you must now make some decisions:

- Leave the cream cheese exposed, or use a spoon to pull some batter over it.
- Sprinkle granulated sugar over the top now, or dust with powdered sugar immediately after baking.


Bake at 375 for 20 to 25 minutes, until slightly golden around the edges and a toothpick into muffin, not cream cheese, comes out clean. Mine took 25 minutes, but my oven tends to be a bit slow.

If you've chosen the powdered sugar topping, be sure to sprinkle it immediately upon removal from the oven.

Step 4: Enjoy!

Be careful about eating them straight from the oven, cheese burn is a very tangible risk. They peel off of the paper better when cool. If you're keeping them for more than 12 hours it would be a good idea to refrigerate them.

I'm quite sure this recipe would also be delicious with orange in place of lemon, and if I did that I'd be tempted to add some chocolate chips!

Comments

author
CandyNew made it! (author)2014-10-31

I made it,but my muffins are not fluffy and a little firm.Anyone know what's wrong?

author
Rchik235 made it! (author)2012-03-01

how many does your recipe make?

author
enshrina made it! (author)2012-01-23

I'm not sure if you understand how amazing this looks and how many of these I am going to make and not share.

author
whisperonthewind made it! (author)2012-01-23

I had something like this except with pumpkin muffins, and they were yummy, so now I have to try this. I love lemon muffins!

author
MsJaxFla made it! (author)2012-01-22

Okay, I have 4 oz block cream cheese, going to make half the recipe right now. I am so excited...... can not wait.

author
technoplastique made it! (author)technoplastique2012-01-23

Yay! I hope they turned out awesome!

author
chrismears made it! (author)2012-01-22

I just made these. They're quite a nice muffin. I was lazy and opted to just leave my cheese exposed. I think next time I might be tempted to try:
1 half fill the cup
2 add the cheese
3 finish filling the cup

These muffins are quite nice. Thanks for sharing this.

author
technoplastique made it! (author)technoplastique2012-01-23

I'm glad you enjoyed it!

author
Shanti Mama made it! (author)2012-01-22

Any suggestions on a replacement for the lemon extract? I live in Kathmandu and we don't have it here. Also, everything else is "real food" (more or less) and would rather not use the long shelf life extract.
Thanks.

author
technoplastique made it! (author)technoplastique2012-01-22

If you can get fresh lemons you could just use the grated zest instead (a tablespoon of zest should be about equivalent.) If you can't get fresh lemon I would just double the lemon juice!

author
Shanti Mama made it! (author)Shanti Mama2012-01-22

Thanks. We have LOTS of fresh lemons and want to use just those for this recipe. Will let you know how they turn out.

author
doodle961 made it! (author)2012-01-22

this sounds wonderful, will be making it very soon :)

author
MsJaxFla made it! (author)2012-01-22

I have yet to make them........ but they are definitely calling my name. Sound wonderful...... my cup of tea so to type.

author
Nanascake made it! (author)2012-01-16

I have looked very closely at your recipe, and I cannot find an amount for the flour anywhere. How much is used in this recipe?
I am very anxious to try these muffins
Thanks

author
technoplastique made it! (author)technoplastique2012-01-16

I fixed it! You need 2 cups of flour. I can't believe I left that off the list, thank you!

author
Nanascake made it! (author)Nanascake2012-01-16

Happens to the best of us. Thanks for fixing so quickly. Going to try very soon.
Happy baking!

author
technoplastique made it! (author)technoplastique2012-01-16

But it's not supposed to happen to me ;-) I hope yours turn out fantastic!

author
Penolopy Bulnick made it! (author)2012-01-16

Beautifully delicious!

author
technoplastique made it! (author)technoplastique2012-01-16

Thank you!

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