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### **Instructions:**
1. **Preheat the Oven:**
Preheat your oven to **350°F (175°C)** and line a muffin tin with paper liners or lightly grease it.
2. **Make the Muffin Batter:**
In a large mixing bowl, combine the **flour**, **sugar**, **baking powder**, **baking soda**, and **salt**. In a separate bowl, whisk together the **eggs**, **melted butter**, **buttermilk**, **vanilla extract**, **lemon juice**, and **lemon zest**. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix, as this can lead to dense muffins.
3. **Prepare the Cream Cheese Filling:**
In a small bowl, beat the softened **cream cheese**, **powdered sugar**, and **vanilla extract** until smooth and creamy. If the mixture is too thick, you can add a teaspoon of milk to help it become spreadable.
4. **Assemble the Muffins:**
Spoon a small amount of muffin batter into each muffin cup, filling it about halfway. Then, add a generous spoonful of the cream cheese filling in the center of each muffin. Top with more muffin batter, covering the cream cheese completely. Fill each muffin cup until about three-quarters full.
5. **Bake the Muffins:**
Bake in the preheated oven for about **18-22 minutes**, or until a toothpick inserted into the muffin (not the cream cheese) comes out clean. The tops should be golden brown.
6. **Cool and Serve:**
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
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## **Tips for Perfect Lemon Cream Cheese Muffins**
– **Use Fresh Lemon:** For the best flavor, always use **fresh lemon juice** and **lemon zest**. It really makes a difference in terms of brightness and freshness.
– **Room Temperature Cream Cheese:** Make sure the **cream cheese** is softened before using it in the filling. Cold cream cheese can result in a lumpy filling that’s hard to mix smoothly.
– **Don’t Overmix:** Overmixing muffin batter can lead to dense muffins. Stir until just combined for the fluffiest results.
– **Customize the Filling:** Feel free to adjust the cream cheese filling. If you like a tangier flavor, add a bit more lemon juice or zest to the filling for an extra punch.
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## **Why You Should Make These Muffins Today**
These **Lemon Cream Cheese Muffins** are the perfect balance of **tart and sweet**, with the added richness of **cream cheese** making them extra indulgent. They’re incredibly versatile, whether you want them for breakfast, an afternoon snack, or even a dessert. Their **moist** texture and **refreshing** flavor make them a crowd-pleaser at any gathering, and they’re easy enough to whip up on a whim.
With just a few basic ingredients and simple steps, you can enjoy these **zesty muffins** in no time. Try them once, and you’ll find yourself making them again and again!
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## **Serving Suggestions**
– **Serve with Tea or Coffee:** These muffins pair wonderfully with your favorite cup of tea or coffee, making them perfect for breakfast or afternoon tea time.
– **Top with a Glaze:** For an added touch of sweetness, drizzle a simple glaze made with powdered sugar and lemon juice over the muffins.
– **Freeze for Later:** These muffins freeze well, so you can make a big batch and store them in an airtight container for up to 3 months. Just reheat them for a quick and tasty breakfast on busy mornings.
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Give these **Lemon Cream Cheese Muffins** a try, and let the **burst of citrus** and the **creamy center** brighten your day! 🍋🧀
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