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Sourdough Lemon Muffins With Cream Cheese Filling

These sourdough lemon muffins with cream cheese filling are the perfect sweet treat for breakfast, as a snack or with brunch!
Course Breakfast
Cuisine American
Keyword lemon dessert, lemon muffins, muffin, muffin recipe
Prep Time 10 minutes
Cook Time 20 minutes
cooling time 10 minutes
Servings 12 muffins

Equipment

  • Large bowl
  • muffin pan

Ingredients

Muffin Batter

  • 1 2/3 cup all purpose flour
  • 2 1/2 teaspoon baking powder
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1/2 cup milk
  • 1 cup sourdough discard
  • 1 teaspoon vanilla exract
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • pinch of salt

Cream Cheese Filling

  • 8 tablespoons cream cheese softened 1 package
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tsp lemon juice optional

Crumble Topping

  • 6 tablespoons all purpose flour
  • 1/4 cup granulated sugar
  • 3 tablespoons melted butter
  • 1 tsp lemon zest

Optional Lemon Drizzle

  • 1 cup powdered sugar
  • 1-2 tbsp lemon juice may need more depending on how runny you want it. Start with 2 tablespoons

Instructions

Muffin Batter

  • In a large bowl (you can also use a hand mixer or stand mixer)mix your wet ingredients, add your eggs, white sugar, vanilla, butter, lemon zest, lemon juice, pinch of salt and milk. Stir together using a wire whisk.
  • Next, add your dry ingredients, the flour and baking powder. Mix this together until just combined. I like to fold it in until just combined. Make sure to scrape downs the sides of bowl to incorporate all ingredients.
  • Set this aside the muffin mixture while you make your cream cheese filling.

Cream Cheese FIlling

  • For the cream cheese filling add the cream cheese, lemon juice, sugar and vanilla to a bowl and mix until completely combined. Set aside.

Crumb Topping

  • For the crumble topping, add the flour, sugar, lemon zest and melted butter in a small bowl and mix with a fork until combined. Set aside.

Muffin Assembly

  • Prep your muffin tin by adding paper liners or spray the pan with nonstick spray.
  • Add a small amount of batter to the bottoms of the tins. I would say about 2 tablespoons. Then spoon about 1-2 tablespoons of cream cheese filling on top. Last, add another 2-3 tablespoons of muffin batter to the top. You want the batter and cream cheese filling to fill about 2/3 to 3/4 of the tins.
  • Next, sprinkle the crumble topping to the muffins. I would add about 1-2 teaspoons. If you add too much it will sink into the muffin.
  • Last, bake in a preheated oven at 375 degrees F for approximately 22 minutes..
  • When they are golden brown on top remove them and let them cool for about 10 minutes on a wire rack. The cooled muffins can be enjoyed!
  • Store muffins in an. airtight container in the fridge.