Bakery-Style Lemon Cream Cheese Muffins
These bakery-style Lemon Cream Cheese Muffins are bright, tender, and topped with sparkling sugar. Each bite hides a creamy cheesecake center, making them perfect for brunch, showers, or a cozy weekend treat. Easy to make and full of fresh lemon flavor!
Servings: 12 muffins
Calories: 330kcal
Ingredients
Cream Cheese Filling
- 8 oz full-fat cream cheese softened (Neufchâtel works, but full-fat gives the creamiest texture)
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
Lemon Muffin Batter
- 1 cup granulated sugar
- Zest of 2 large lemons
- 2½ cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs room temperature
- ¾ cup buttermilk or milk + 2 teaspoon lemon juice/vinegar
- ½ cup melted unsalted butter salted works, just reduce added salt slightly
- ¼ cup neutral oil vegetable or canola
- ¼ cup fresh lemon juice fresh is best
- 1 teaspoon vanilla extract
Topping
- Turbinado or coarse sugar
- Optional: lemon glaze 1 cup powdered sugar + 2–3 tablespoon lemon juice
Instructions
- Preheat oven to 425°F (220°C) and line a 12-cup muffin tin with paper or tulip liners.
- Beat cream cheese, sugar, and vanilla until smooth. Scoop into 12 small balls (about 1 tablespoon each) and freeze 20 to 30 minutes until firm.
- Rub lemon zest into sugar in a large bowl to release natural oils.
- Add eggs, buttermilk, melted butter, oil, lemon juice, and vanilla to the sugar mixture, whisking until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gently fold into the wet mixture just until combined. Small lumps are fine.
- Fill muffin liners halfway with batter. Press a frozen cream cheese ball into the center and cover with remaining batter until about ¾ full (fill to the top if using tulip liners). Sprinkle coarse sugar on top.
- Bake at 425°F for 5 minutes. Reduce oven to 350°F and bake 14 to 16 more minutes until tops are golden and a toothpick inserted (avoiding the cream cheese) comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack. Drizzle with optional lemon glaze once cooled slightly.
Notes
- Storing at Room Temperature: Up to 6–8 hours in an airtight container (cream cheese center makes refrigeration safer for longer storage).
- Refrigerator: Store in an airtight container up to 3 days. Bring to room temperature before serving.
- Freezing: Wrap individually in plastic wrap or foil, then place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm in the microwave 15–20 seconds or in a 300°F oven for 5 to 7 minutes until soft and slightly warm.
- Rub zest into sugar for maximum flavor.
- Freeze filling so it stays centered.
- Fill muffin cups generously for tall tops.
- High-heat start is key for domed muffins.
- Let muffins cool slightly before glazing.
Nutrition
Serving: 1muffin | Calories: 330kcal | Carbohydrates: 39g | Protein: 5g | Fat: 18g | Sodium: 220mg | Fiber: 1g | Sugar: 21g