These lemon cream cheese muffins are easy to make lemon poppy seed muffins. They are filled with a cream cheese filling and topped with lemon sugar.
These lemon cream cheese muffins are the BEST way to start your day. The cream cheese filling brings this classic breakfast treat to a whole new level. They are easy to make, too! Brighten your morning with this fresh lemon muffin!
Here is why lemon poppy seed muffins are so good
These are the very best lemon poppy seed muffins! The cream cheese center really takes them to a new level.
- Cream cheese filling: The creamy center pairs perfectly with the lemon flavor of the muffins.
- Tender and moist: These muffins have the perfect moist and tender texture!
- Easy to make: This is an easy recipe that doesn't take expertise or special tools.
If you like lemon poppy seed muffins then you will LOVE these lemon cream cheese muffins.
Tips for making Lemon Cream Cheese Muffins
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure to scoop your flour into your measuring cup and not press the measuring cup into the flour. That could compact the flour and cause dry muffins.
- Tip 2: Bake 6 muffins at a time rather than a full 12. The extra space will allow them to rise better and get a larger dome and better texture.
- Tip 3: Don't overmix the batter. Muffin batter is easy to overmix so stop mixing as soon as the ingredients are combined.
- Tip 4: Muffins are first baked at a high heat to activate the rising agents and get a higher rise.
- Tip 5: When doing the toothpick test get your toothpick as close to the center as you can without going into the filling. You want to test if the batter is baked, but the cream cheese will stick to the toothpick.
Lemon Muffin FAQ's
What is the secret to fluffy muffins?
Make sure that the dairy ingredients are at room temperature before using. Also, the sour cream will help the muffins be very fluffy.
Why are my muffins dry?
Dry muffins have to do with over baking or over measuring too much flour. If your oven runs hot, check the muffins early.
Can I use a mini muffin pan?
Yes you can! You will have to reduce your bake time for mini muffins compared to regular size muffins.
Why do you only bake 6 muffins at a time in a 12 muffin pan?
Alternating the muffin cups to separate the muffins allows the air to get to the muffins more evenly. It will also allow them to bake faster than a full pan of 12 muffins. Only baking 6 muffins will give your muffins a higher rise and a better texture.
How can I store these muffins?
Store the lemon cream cheese muffins in an airtight container in the fridge for up to 5 days.
You can freeze the muffins in plastic wrap or an airtight container for up to 30 days. Thaw them for 1-2 hours before eating.
For more muffin recipes, check out my
- Pumpkin Cream Cheese Muffins
- Triple Chocolate Muffins
- Apple Cider Muffins
- Jumbo Blueberry Muffins
- Nutella Muffins
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Lemon Cream Cheese Muffins
Ingredients
Lemon Poppy Seed Muffins
- 2 ¼ cups All-purpose flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 ½ tablespoon Poppy seeds
- ½ cup Unsalted butter melted
- 1 cup White granulated sugar
- 2 Large eggs room temperature
- 1 teaspoon Pure vanilla extract
- 2 tablespoon Lemon zest 2 large lemons or 4 small lemons
- 1 tablespoon Lemon juice
- ¼ cup Sour cream room temperature or greek yogurt
- ½ cup Milk room temperature
Cream Cheese Filling
- 4 oz Cream cheese room temperature
- 2 tablespoon White granulated sugar
- 1 teaspoon Milk
- 1 teaspoon All-purpose flour
- 1 teaspoon Pure vanilla extract
- 1 tablespoon Lemon zest for topping
- ¼ cup White granulated sugar for topping
Instructions
Lemon Poppy Seed Muffins
- In a medium bowl, sift the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.2 ¼ cups All-purpose flour, 2 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, 1 ½ tablespoon Poppy seeds
- In a separate large bowl, whisk together melted butter, sugar, eggs, vanilla, lemon zest, lemon juice, sour cream, and milk. It will be a little lumpy because of the sour cream.½ cup Unsalted butter, 1 cup White granulated sugar, 2 Large eggs, 1 teaspoon Pure vanilla extract, 2 tablespoon Lemon zest, 1 tablespoon Lemon juice, ¼ cup Sour cream, ½ cup Milk
- Add in the dry ingredients, mix together using a baking rubber spatula. Mix until just combined.
- Preheat the oven to 425℉. Line a 12 cup muffin pan with 6 muffin liners. Leave a space between each liner. This helps give the muffins a taller rise. Let the muffin batter sit for 15 minutes before scooping.
Cream Cheese Filling
- In a medium bowl using a hand mixer, beat the cream cheese and sugar on high speed until smooth.4 oz Cream cheese, 2 tablespoon White granulated sugar
- Add in the milk, flour, and vanilla. Mix on medium speed until combined. Scoop the cream cheese filling into an icing bag. Cut ½ inch off the bottom of the bag.1 teaspoon Milk, 1 teaspoon All-purpose flour, 1 teaspoon Pure vanilla extract
- In a small bowl, mix the lemon zest and sugar. Use your fingers to press the zest and sugar together. Set aside.1 tablespoon Lemon zest, ¼ cup White granulated sugar
- Use a large cookie scoop (2-3 TBSP) to scoop the batter into the muffin liner. Fill it about ¾th full. Place tip of the bag of filling into the batter (about ½ inch down) squeeze until there is a small dollop on top. See pictures in post for example. Sprinkle lemon sugar on top of the muffin batter.
- Bake for 8 minutes at 425℉. Lower the heat to 350℉ and bake for 6-8 minutes. Bake until a toothpick inserted comes out clean.
- Let muffins sit for 10 minutes in the pan before transferring to a cooling rack to cool completely.
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