Ingredients
For the Muffins:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
Zest of 2 lemons
Juice of 1 lemon
For the cream cheese filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
For the lemon glaze:
1 cup powdered sugar
2 tablespoons lemon juice
Zest of 1 lemon
Directions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine melted butter, buttermilk, eggs, vanilla extract, lemon zest, and lemon juice.
Pour the wet ingredients into the dry ingredients and mix until combined.
In a separate bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
Fill each muffiner halfway with batter. Add a tablespoon of the cream cheese mixture to the center, then top with more batter until the liner is 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire cooling rack.
In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest to make the glaze. Drizzle over the cooled muffins.
Preparation time: 20 minutes | Cooking Time: 22 minutes | Total time: 42 minutes
Kcal: 320 kcal | Servings: 12 muffins