Ingredients:
For the Muffins:
2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
1 cup buttermilk
2 large eggs
1 tsp 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 tsp vanilla extract
For the Lemon Glaze:
1 cup powdered sugar
2 tbsp 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 just combined.
In a separate bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
Fill each muffin liner halfway with batter. Add a spoonful of the cream cheese mixture in the center, then top with more batter until the liner is 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest to make the glaze. Drizzle over the cooled muffins.
Prep Time: 20 minutes | Cooking Time: 22 minutes | Total Time: 42 minutes
Kcal: 320 kcal | Servings: 12 muffins
