Lemon Cream Cheese Muffins, scrumptious, delicious, light and fluffy lemon-flavored muffins from the cookbook “All The Sweet Things” by Renée Kohlmann.
Song of the day: Morning Song – The Lumineers.
One thing that Loreto and I share is the passion to encourage our fellow Canadian bloggers in their achievements, especially if it involves a cookbook. You have to understand the amount of work involved, and the process it demands to fully appreciate when it comes to life.
That day we heard from our friend, the amazing and successful Canadian blogger, Karlynn Johnston The Kitchen Magpie, that Renée Kohlmann Sweet Sugar Bean was having a book signing in Edmonton for the release of her cookbook, we knew we were in. The location was the beautiful Edmonton’s oldest independent bookstore “Audrey’s books” located on Jasper Avenue, the same place we went to for Karlynn’s cookbook signing “Flapper Pie and Blue Prairie Sky“, and for Lindsay Anderson and Dana Vanveller’s “Feast, Recipes & Stories from a Canadian Road Trip“. We have all their cookbooks signed and we did not waste any time to try recipes and share them on social media with our followers. Big congrats to you all for your passion and great achievement!
The incredible swag bag given to us at the last FBC Conference included some of the cookbooks we already possess, like this “All the Sweet Things“, but we said we will find worthy friends or family members that are going to receive them as a gift.
I had already baked from Renée’s cookbook and adapted the recipes to recreate wonderful sweets. Like the Apricot and Strawberry Almond Galette, and the Nectarine Plum Crisp, both absolutely worth the making. But so many are the recipes that I have my eyes on, and I will slowly bake my way through the book, not a mystery to anybody that baking -and sweets- is one of my strongest passions.
These Lemon Cream Cheese Muffins were high up on my to-make list and when back from the Conference I saw I had all the ingredients, I was up for the challenge. I love citrus sweets, and when baking, the lemon juice and zest is always a welcomed addition, its flavor and smell so enlivening and joyful. Here, the lemon flavor (that I enhanced with some lime, just because I had it and wanted to use it up), is not only present in the batter, but it comes forth in the lemon and sugar syrup that you brush on top as soon as they come out of the oven. Like Renée says, “Heavenly stuff”.
The cream cheese is worked in the dry ingredients with a pastry blender like you would do with the butter to make a pie or tart dough. That ensures the fluffiest crumb and when you bite into the muffin, you find little pockets of cream cheese like hidden treasures.
These Lemon Cream Cheese Muffins come together quickly and easily, no particular skills required, or fancy tools, only maybe the pastry blender but you can substitute it by using your hands, they work just as well, and you don’t have to worry (as you would when working cold butter) to warm up the cream cheese with your hands, as it gets richer as you work it into the dry ingredients.
I had bought these paper muffin cups at our local -and famous- Duchess Bake Shop, they are a bit oversized and they do not fit into the regular muffin tin, so to bake them, I placed them on a baking sheet. I made 6 oversized muffins with the batter, but you can easily make 10 regular size muffins.
When you pull them out of the oven, golden and puffed and beautiful, have the lemon sugar syrup ready, and brush it on the cracked tops. The fragrance coming up is heavenly and it will stay even when they cool off and the morning experience of having a muffin at breakfast will be a memorable one!
Light and fluffy, scrumptious and delicious, sweet and tart, these Lemon Cream Cheese Muffins are a great way to start your day with a smile.
Wishing all my mornings would start in this lovely sweet way.
Song of the day: Morning Song – The Lumineers.Print
Recipe is from the cookbook “All The Sweet Things” by Renée Kohlman.
- 1 1/4 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cream cheese, at room temperature
- 1 large egg, at room temperature
- 1/3 cup canola oil (or other vegetable oil)
- 1/2 cup whole milk
- 2 Tbsp freshly squeezed lemon juice
- 1 Tbsp grated lemon zest
- 2 Tbsp granulated sugar
- 2 Tbsp freshly squeezed lemon juice
- Preheat the oven to 375° F (190° C). Place the rack in the center of the oven. Line a muffin tin with muffin liners or if using the big muffin paper cups like mine, place them on a baking sheet.
- In a large bowl, combine the flour, sugar, baking powder, and salt, and stir.
- Cut the cream cheese into cubes and work it into the dry ingredients with a pastry blender (or your hands) until small chunks of cream cheese remain.
- In a medium bowl, beat together the egg, oil, milk, lemon juice and zest.
- Stir it gently into the dry ingredients until just combined.
- Scoop the batter into prepared muffin liners so the cups are about 3/4 full.
- Bake for 20-25 minutes, or until the tops are a light golden and a tester inserted in the centre comes out clean.
- Stir together the sugar and lemon juice in a small bowl. Use a pastry brush to brush the syrup on top of the hot muffins.
- Let them cool in the pan on a rack for 5 minutes, then remove from the pan and let cool completely on the rack.
Store the muffins in an airtight container for 1 day, or freeze for up to 1 month.
Ricetta in Italiano:Print
- 1 1/4 tazza di farina 00
- 2/3 tazza di zucchero semolato
- 1 cucchiaino e 1/2 di lievito in polvere
- 1/2 cucchiaino di sale
- 1/2 tazza di formaggio spalmabile tipo Philadelphia, a temperatura ambiente
- 1 uovo, a temperatura ambiente
- 1/3 tazza di olio vegetale
- 1/2 tazza di latte intero
- 2 cucchiai di succo di limone
- 1 cucchiaio di scorza di limone
Sciroppo al limone:
- 2 cucchiai di zucchero semolato
- 2 cucchiai di succo di limone
- Preriscaldare il forno a 190 ° C. Posizionare la griglia al centro del forno. Preparare una teglia da muffins con 10 pirottini di carta.
- In una ciotola grande, aggiungere la farina, lo zucchero, il lievito e il sale e mescolare.
- Tagliare il formaggio spalmabile in cubetti, aggiungerlo agli ingredienti asciutti e lavorarlo con le mani fino a quando rimangono solo piccoli pezzetti di formaggio cremoso.
- In una ciotola media, battere insieme l’uovo, l’olio, il latte, il succo e la scorza di limone.
- Aggiungerli agli ingredienti asciutti e mescolare delicatamente.
- Versare l’impasto nei pirottini e riempire fino a 3/4.
- Cuocere per 20-25 minuti, o fino a quando risultano dorati e uno stuzzicadenti (o tester) inserito al centro esce pulito.
Sciroppo di limone:
- Mescolare insieme lo zucchero e il succo di limone in una piccola ciotola. Utilizzare un pennello per spennellare lo sciroppo sopra i muffins ancora caldi.
- Lasciare raffreddare su una gratella.
Si possono surgelare fino ad 1 mese ben avvolti nella pellicola.
P.S. Making our recipes? Take a pic and tag us on Instagram: #sugarlovespices. You’re going to be in our gallery!
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