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To make lemon cream cheese muffins, gather the basics. You need 1 cup of all-purpose flour. This forms the base. Use 1 teaspoon of baking powder to help them rise. Add ½ teaspoon of baking soda for extra fluffiness. A pinch of ¼ teaspoon salt brings out the flavors. For sweetness, use ½ cup of granulated sugar. This balances the tartness of the lemon. You’ll also need ¼ cup of softened unsalted butter for richness. Cream cheese is key, so grab ½ cup of softened cream cheese. This will add a nice creaminess. You will need 1 large egg for binding. Finally, use 1 teaspoon of vanilla extract for warmth, along with the zest and juice of 1 lemon, and ¼ cup of milk for moisture.

Lemon Cream Cheese Muffins

Indulge in the zesty delight of Lemon Cream Cheese Muffins with this scrumptious and simple recipe! Perfect for any time of day, these fluffy muffins will impress your family and friends. Learn how to create the ideal balance of lemony freshness and creamy goodness with easy-to-follow instructions and tips. Ready to bake something delicious? Click through now to discover the full recipe and start your delightful journey in the kitchen!
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1/2 cup granulated sugar

1/4 cup unsalted butter, softened

1/2 cup cream cheese, softened

1 large egg

1 teaspoon vanilla extract

Zest of 1 lemon

2 tablespoons fresh lemon juice

1/4 cup milk

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.

        Add the softened cream cheese to the butter mixture and beat until well combined.

          Mix in the egg, vanilla extract, lemon zest, and lemon juice until smooth.

            Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until no flour streaks remain.

              Gently fold in any larger lumps to ensure a smooth batter, being careful not to overmix.

                Spoon the batter into the prepared muffin tin, filling each cavity about 2/3 full.

                  Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                    Once baked, remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                        - Presentation Tips: Dust the cooled muffins with powdered sugar for a sweet finishing touch, and serve them on a decorative plate with fresh lemon slices for a vibrant look.