Glazed Meyer Lemon Cream Cheese Muffins
Lots of fresh lemon and tangy cream cheese are a DREAM combo in these Meyer lemon cream cheese muffins! Top these beauties off with lots of cream cheese glaze.
Servings 12 muffins
Ingredients
Muffins
- 1/4 cup melted butter
- 3/4 cup granulated sugar
- 4 oz softened cream cheese
- 1/4 cup Meyer lemon juice
- 1 tablespoon grated lemon zest
- 1 large egg
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1-1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Glaze
- 2 oz cream cheese, softened
- 3/4 to 1 cup powdered sugar
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
Muffins
- Preheat oven to 425F. Line one 12-cup muffin tins with muffin liners. Set aside.
- In a large bowl, beat melted butter, sugar, cream cheese, lemon juice, zest, egg, milk, and vanilla until smooth. Add flour, baking powder, and salt to bowl and gently fold until batter is just combined. Fill prepared muffin tins 3/4 full of batter. Set aside.
- Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 13-15 minutes until muffins test done with a toothpick. Cool in pan 5 minutes then transfer to a wire cooling rack.
Glaze
- In a medium bowl with a handheld electric mixer, beat cream cheese and 3/4 cup sugar until completely creamy, about 2 minutes. Slowly beat in lemon zest, vanilla and just enough milk to make a drizzling consistency, adding additional powdered sugar if needed.
- Drizzle glaze over muffins. Let stand 5 minutes before serving. Enjoy!