Instructables

Lemon Cream Cheese Muffins

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Picture of Lemon Cream Cheese Muffins
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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.
 
 
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Step 1: Ingredients and Equipment

Picture of 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

Picture of 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!
Rchik2352 years ago
how many does your recipe make?
enshrina2 years ago
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!
MsJaxFla2 years ago
Okay, I have 4 oz block cream cheese, going to make half the recipe right now. I am so excited...... can not wait.
technoplastique (author)  MsJaxFla2 years ago
Yay! I hope they turned out awesome!
chrismears2 years ago
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.
technoplastique (author)  chrismears2 years ago
I'm glad you enjoyed it!
Shanti Mama2 years ago
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.
technoplastique (author)  Shanti Mama2 years ago
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!
Thanks. We have LOTS of fresh lemons and want to use just those for this recipe. Will let you know how they turn out.
doodle9612 years ago
this sounds wonderful, will be making it very soon :)
MsJaxFla2 years ago
I have yet to make them........ but they are definitely calling my name. Sound wonderful...... my cup of tea so to type.
Nanascake2 years ago
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
technoplastique (author)  Nanascake2 years ago
I fixed it! You need 2 cups of flour. I can't believe I left that off the list, thank you!
Happens to the best of us. Thanks for fixing so quickly. Going to try very soon.
Happy baking!
technoplastique (author)  Nanascake2 years ago
But it's not supposed to happen to me ;-) I hope yours turn out fantastic!
Beautifully delicious!
Thank you!