Welcome to a baking adventure that promises sunshine in every bite! These Lemon Cream Cheese Swirl Muffins are a delightful treat, combining the bright tang of lemon with the luxurious creaminess of cream cheese, creating a muffin that’s both comforting and sophisticated. This recipe is your ticket to mastering a show-stopping dessert or a perfect breakfast companion with minimal fuss.
Key Ingredients for Lemon Cream Cheese Swirl Muffins
- For the Muffins:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk, at room temperature (or 1/2 cup milk + 1/2 teaspoon lemon juice or vinegar, let sit for 5 minutes)
- Zest of 2 large lemons (about 2 tablespoons)
- 1/4 cup fresh lemon juice
- For the Cream Cheese Swirl:
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 1 large egg yolk
How to Make Lemon Cream Cheese Swirl Muffins
Get ready for a burst of flavor and texture! These Lemon Cream Cheese Swirl Muffins are surprisingly simple to whip up, delivering an irresistibly tender crumb with a decadent, tangy cream cheese swirl. Perfect for a quick breakfast or an elegant dessert, they’ll be ready in about 45 minutes from start to finish.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease each cup.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2–3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet Ingredients: In a small bowl or liquid measuring cup, whisk together the buttermilk, lemon zest, and lemon juice until well combined.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix on low speed just until the ingredients are combined, being careful not to overmix. A few small lumps are okay.
- Prepare the Cream Cheese Swirl: In a separate small bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, vanilla extract, and egg yolk until smooth and creamy.
- Fill Muffin Cups: Spoon about two-thirds of the muffin batter into the prepared muffin liners, filling each about halfway.
- Add Cream Cheese Mixture: Dollop about 1–2 tablespoons of the cream cheese mixture into the center of each muffin cup.
- Top with Remaining Batter: Spoon the remaining muffin batter over the cream cheese dollops, filling each muffin cup about two-thirds to three-quarters full.
- Create the Swirl: Using a toothpick or a skewer, gently swirl the cream cheese mixture into the muffin batter. Insert the toothpick into the batter and make a few figure-eight or circular motions, then pull it out. Be careful not to over-swirl, or the cream cheese will disappear into the batter.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Lemon Cream Cheese Swirl Muffins
These Lemon Cream Cheese Swirl Muffins are an absolute dream! Their star feature is undoubtedly the incredible contrast between the light, airy lemon muffin and the rich, tangy cream cheese swirl that melts in your mouth. Imagine the deliciousness of a classic cheesecake but in a portable, easy-to-eat muffin format! Making these at home is not only incredibly satisfying but also a fantastic money-saver compared to expensive bakery treats, allowing you to enjoy gourmet flavor without the premium price tag.
The bright, zesty notes of fresh lemon cut through the sweetness beautifully, creating a perfectly balanced flavor profile that will awaken your taste buds. It’s like a ray of sunshine captured in a delightful breakfast pastry! If you adore the tangy sweetness of lemon bars but crave something a bit more breakfast-friendly, these muffins are your new obsession. Don’t wait to experience this little slice of heaven – try making these Lemon Cream Cheese Swirl Muffins today!
Storing and Reheating Tips
- Room Temperature Storage: Once completely cooled, store your Lemon Cream Cheese Swirl Muffins in an airtight container at room temperature for up to 2 days. This is ideal if you plan to enjoy them within a short period.
- Refrigeration: For longer storage, place the cooled muffins in an airtight container and refrigerate them. They will stay fresh in the refrigerator for up to 4–5 days. The chill can firm up the cream cheese swirl, which many people enjoy.
- Freezing: These muffins freeze wonderfully! Wrap each cooled muffin individually in plastic wrap, then place them in a freezer-safe bag or airtight container. They can be frozen for up to 3 months.
- Reheating:
- Room Temperature: If stored at room temperature or refrigerated, you can enjoy these muffins as is or gently warm them in a toaster oven or microwave for about 10–15 seconds for a slightly softer texture.
- From Frozen: To reheat frozen muffins, you can:
- Let them thaw at room temperature for about 30-60 minutes.
- Gently warm them in a toaster oven or a low-temperature oven (around 300°F / 150°C) for a few minutes until heated through.
- Microwave on low power for short intervals (15-20 seconds) until just warm. Be cautious not to overheat, as this can make them rubbery.
Final Thoughts
These Lemon Cream Cheese Swirl Muffins are a simple yet elegant way to brighten your day with incredible citrus flavor and creamy indulgence. Give them a try for a guaranteed smile, and enjoy the delightful contrast of textures and tastes!
Lemon Cream Cheese Swirl Muffins
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease each cup.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large bowl, use an electric mixer to cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2–3 minutes.1/2 cup (1 stick) unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a small bowl or liquid measuring cup, whisk together the buttermilk, lemon zest, and lemon juice until well combined.1/2 cup buttermilk, at room temperature, 2 tablespoons zest of 2 large lemons, 1/4 cup fresh lemon juice
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix on low speed just until the ingredients are combined, being careful not to overmix. A few small lumps are okay.2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup buttermilk, at room temperature, 2 tablespoons zest of 2 large lemons, 1/4 cup fresh lemon juice
- In a separate small bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, vanilla extract, and egg yolk until smooth and creamy.4 ounces cream cheese, softened, 1/4 cup granulated sugar, 1/4 teaspoon vanilla extract, 1 large egg yolk
- Spoon about two-thirds of the muffin batter into the prepared muffin liners, filling each about halfway.
- Dollop about 1–2 tablespoons of the cream cheese mixture into the center of each muffin cup.4 ounces cream cheese, softened, 1/4 cup granulated sugar, 1/4 teaspoon vanilla extract, 1 large egg yolk
- Spoon the remaining muffin batter over the cream cheese dollops, filling each muffin cup about two-thirds to three-quarters full.
- Using a toothpick or a skewer, gently swirl the cream cheese mixture into the muffin batter. Insert the toothpick into the batter and make a few figure-eight or circular motions, then pull it out. Be careful not to over-swirl, or the cream cheese will disappear into the batter.4 ounces cream cheese, softened, 1/4 cup granulated sugar, 1/4 teaspoon vanilla extract, 1 large egg yolk
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.