Lemon Cream Cheese Muffins
Soft and tangy muffins with a creamy swirl.
Ingredients
| 1 3/4 cups | 420 ml | flour |
| 1 tsp | 5 ml | baking powder |
| 1/4 tsp | 1.3 ml | baking soda |
| 1/4 tsp | 1.3 ml | salt |
| 1/2 cup | 120 ml | sugar |
| 1 | egg | |
| 1/2 cup | 120 ml | yogurt |
| 1/4 cup | 60 ml | milk |
| 1 | zest of lemon | |
| 1/2 | juice of lemon | |
| 1/4 cup | 60 ml | melted butter (or oil) |
| 4 oz | 115 g | cream cheese (softened) |
| 2 tbsp | 30 ml | sugar (for cream cheese filling) |
Instructions
- Preheat oven to 180°C (350°F).
- Mix flour, baking powder, baking soda, salt in one bowl.
- In another bowl, mix sugar, egg, yogurt, milk, butter, lemon juice & zest.
- Add wet to dry and mix gently.
- Combine cream cheese and 2 tbsp sugar.
- Fill muffin tins halfway, add a spoon of cream cheese, top with more batter.
- Bake 20–25 mins until golden and a toothpick comes out clean.