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Lemon Cream Cheese Muffins

Lemon Cream Cheese Muffins

Lemon Cream Cheese Muffins, scrumptious, delicious, light and fluffy lemon-flavored muffins from the cookbook "All The Sweet Things" by Renée Kohlmann.

  • Total Time: 30 minutes
  • Yield: 6 big size muffins or 10 regular muffins 1x


  • 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

Lemon syrup:

  • 2 Tbsp granulated sugar
  • 2 Tbsp freshly squeezed lemon juice


  1. 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.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt, and stir.
  3. 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.
  4. In a medium bowl, beat together the egg, oil, milk, lemon juice and zest.
  5. Stir it gently into the dry ingredients until just combined.
  6. Scoop the batter into prepared muffin liners so the cups are about 3/4 full.
  7. Bake for 20-25 minutes, or until the tops are a light golden and a tester inserted in the centre comes out clean.

Lemon syrup:

  1. 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.
  2. 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.

  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Muffins
  • Method: Baking

Keywords: lemon cream cheese muffins breakfast

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