Lemon Cream Cheese Muffins





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!



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

    how many does your recipe make?

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

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

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

    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.

    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.

    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!