Lemon Cream Muffins

Lemon Cream Muffins

The finished product!

Once upon a time I used to share my recipes here. These Lemon Cream Muffins inspired me to start again. On the Sundays my twins are with me, I try to make breakfast for some yummy family time. The recipe for this morning’s breakfast came from Sweet Sugar Bean.

This was a pretty simple recipe, chopping the cream cheese and zesting the lemon were the most time consuming parts. The muffins turned out moist and were especially good served warm.

Lemon Cream Muffins
 
Raejean: 
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Moist lemon muffins
Ingredients
  • 1 ¼ Cup flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ Cup sugar
  • 4 ounces cream cheese, cut into ¼” cubes
  • 1 egg
  • ⅓ Cup oil
  • ½ Cup milk
  • 1 Tablespoon lemon juice
  • 1 Tablespoon lemon zest
  • 2 Tablespoons lemon juice
  • 2 Tablespoons sugar
Instructions
  1. Combine flour, baking powder, salt, ⅔ Cup sugar.
  2. Cut cream cheese into flour mixture
  3. In a separate bowl, combine egg, oil, milk, 1 Tbsp. lemon juice, lemon zest.
  4. Add the wet ingredients to the dry mixture.
  5. Pour into muffin papers.
  6. Bake at 375 degrees for 20-25 minutes.
  7. Mix 2 Tbsp. lemon juice with 2 Tbsp. sugar.
  8. Brush on hot muffins.

 

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