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Lemon cream cheese muffins shine with bright flavors. The key ingredients create a lovely balance. First, you need flour. I use both all-purpose and whole wheat flour. This makes the muffins soft yet hearty.

Lemon Cream Cheese Muffins. Homemade muffin Pack | For Easter, Summer and Spring

Brighten your day with these delicious Lemon Cream Cheese Muffins! Perfect for spring gatherings and Easter celebrations, these homemade treats combine zesty lemon flavors with a creamy texture that will delight your taste buds. Discover key ingredients, step-by-step instructions, and fun serving ideas to make them shine. Explore the full recipe now and get ready to enjoy a delightful baking experience!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

¾ cup granulated sugar

½ cup unsalted butter, softened

8 oz cream cheese, softened

2 large eggs

½ cup Greek yogurt

2 tablespoons lemon zest (about 2 lemons)

¼ cup fresh lemon juice (about 1 lemon)

1 teaspoon vanilla extract

½ cup blueberries (optional)

Instructions
 

Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners or grease it with cooking spray.

    In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed (about 2-3 minutes).

        Add the cream cheese to the butter mixture and continue to beat until well combined and smooth.

          Beat in the eggs one at a time, then incorporate the Greek yogurt, lemon zest, lemon juice, and vanilla extract until fully combined.

            Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

              If using blueberries, gently fold them into the batter.

                Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

                  Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.

                    Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                        - Presentation Tips: Serve the muffins warm, dusted lightly with powdered sugar and garnished with a slice of lemon or a few extra blueberries on the side for a refreshing touch.