These Lemon Cream Cheese Muffins are soft, fluffy, and bursting with citrus flavor. Filled with a creamy cream cheese filling and topped with tangy homemade lemon curd, they are the perfect balance of sweet and tart. Ideal for breakfast, brunch, or dessert, these muffins are sure to impress!
Preparation Time
- Prep Time: 20 minutes
- Bake Time: 25 minutes
- Cooling & Assembling Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Servings: 12 muffins
Ingredients
- For the Muffins:
- 4 egg whites
- A pinch of salt
- 120g (½ cup + 2 tbsp) sugar
- 4 egg yolks
- 120g (1 cup) all-purpose flour
- 4g (1 tsp) baking powder
- 1 tsp lemon zest
- 30 ml (2 tbsp) water
- 40 ml (3 tbsp) lemon juice
- For the Cream Cheese Filling:
- 300g (1 ¼ cups) soft cream cheese
- 75g (¾ cup) powdered sugar
- For the Lemon Curd:
- 3 eggs
- 190g (1 cup) granulated sugar
- 1 tsp lemon zest
- 10g (1 tbsp) cornstarch
- 130 ml (½ cup + 1 tbsp) lemon juice
Directions
- Prepare the Muffin Batter:
- In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form.
- Gradually add sugar while beating until stiff peaks form.
- In a separate bowl, lightly whisk the egg yolks.
- Gently fold the yolks into the beaten egg whites using a spatula.
- In another bowl, sift together the flour and baking powder.
- Gradually fold the dry ingredients into the egg mixture until just combined.
- Mix in the lemon zest, water, and lemon juice. Stir gently until the batter is smooth.
- Preheat the oven to 160°C (320°F).
- Line a muffin tin with paper liners or grease it well.
- Fill each cup about ⅔ full with the muffin batter.
- Bake for 25 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let them cool completely on a wire rack.
- Prepare the Cream Cheese Filling:
- In a bowl, beat the soft cream cheese with the powdered sugar until smooth and creamy.
- Refrigerate while the muffins bake and cool.
- Prepare the Lemon Curd:
- In a saucepan, whisk together the eggs, granulated sugar, lemon zest, and cornstarch.
- Gradually add the lemon juice, stirring continuously.
- Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
- Transfer the lemon curd to a bowl, cover it, and refrigerate until completely cooled.
- Assemble the Muffins:
- Once the muffins are completely cooled, cut a small hole or indent in the top of each muffin using a small spoon or knife.
- Spoon cream cheese filling into each cavity.
- Add a small spoonful of lemon curd on top of the cream cheese filling.
- Refrigerate the muffins for at least 30 minutes to allow the filling to set.
- Dust with powdered sugar before serving if desired.
Serving Suggestions
- Serve chilled for a refreshing and tangy treat.
- Pair with a cup of tea or coffee for an afternoon snack.
- Garnish with lemon slices or fresh mint for a decorative touch.
- Enjoy with a light whipped cream topping for extra indulgence.
Cooking Tips
- For extra moisture, brush the muffins with a light lemon syrup before filling.
- Use room-temperature eggs for better volume and even mixing.
- Let the lemon curd chill completely before using to ensure a thick consistency.
- For a crunchier topping, sprinkle with crushed graham crackers or toasted coconut.
- Make ahead: Store muffins in an airtight container in the fridge for up to 3 days.
Nutritional Benefits
- Eggs provide high-quality protein and vitamins.
- Lemon juice and zest are rich in vitamin C and antioxidants.
- Cream cheese adds calcium and a creamy texture.
- Light and fluffy texture with a balance of sweetness and tanginess.
Dietary Information
- Contains dairy (can be made dairy-free using plant-based cream cheese).
- Not gluten-free (can substitute all-purpose flour with gluten-free flour).
Nutritional Facts (Per Muffin)
- Calories: 210-230 kcal
- Carbohydrates: 30g
- Protein: 5g
- Fat: 8g
- Sugar: 15g
Storage & Freezing
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze without filling for up to 1 month. Thaw, then fill with cream cheese and lemon curd before serving.
Why You’ll Love This Recipe
- Soft, moist, and bursting with lemon flavor.
- Perfectly balanced between sweet, tangy, and creamy.
- Ideal for brunch, tea parties, or as a refreshing dessert.
- Easy to customize with different fillings and toppings.
Conclusion
These Lemon Cream Cheese Muffins with Lemon Curd are a bright, tangy, and creamy treat that’s perfect for any occasion. Whether you’re serving them at breakfast, a brunch gathering, or as an elegant dessert, they’re sure to delight anyone who loves citrusy flavors. Try this easy and delicious muffin recipe today! 🍋✨
Frequently Asked Questions (FAQs)
- Can I use store-bought lemon curd? Yes! If short on time, store-bought lemon curd works perfectly.
- Can I make this dairy-free? Yes! Use dairy-free cream cheese and coconut whipped cream as a filling alternative.
- Can I freeze these muffins? Freeze muffins without filling, then fill after thawing for best results.
- What’s the best way to zest lemons? Use a microplane grater to avoid the bitter white pith.
- How do I prevent muffins from sinking? Make sure to properly beat the egg whites and don’t overmix the batter.
- Can I add blueberries? Absolutely! Fold in ½ cup fresh or frozen blueberries for extra flavor.
- How do I make a sugar-free version? Use stevia or erythritol as a sugar substitute.
- Can I make mini muffins instead? Yes! Reduce baking time to 15-18 minutes.
- What other toppings work well? Try toasted coconut, crushed pistachios, or a light lemon glaze.
- How do I make them extra moist? Brush with lemon syrup before filling for extra moisture.