Lemon Mascarpone Muffins with Jam Mascarpone Topping #MuffinMonday

These lemon mascarpone muffins make the perfect breakfast or snack with their fluffy texture (when baked long enough!) Just perfect with a cup of tea!

Okay, you’ve all seen the photos now. I screwed up. I took the bigger muffins out too soon so they ended up sinking a bit in the middle as they cooled. I learned my lesson though and made sure to leave the mini muffins in for longer and from those I can tell you that they are light and fluffy, as they all should have been. 

I decided to make use of that dip in the tops (and extra mascarpone in the refrigerator) to make a topping which complemented the lemon muffins nicely. 

Use your favorite jam – I had a homemade triple berry one in the fridge – and simply mix it with an equal amount of mascarpone. Delicious!

That said, we've been enjoying the bigger muffins even without the topping. They may not be quite as fluffy but flavorwise, they are winners. 

Lemon Mascarpone Muffins

This batter ended up making 12 normal sized muffins and 12 mini muffins. I’d suggest leaving the big ones in the oven for a minimum of 22 minutes or even 25 if they aren’t browning too much. That allows them to set the rise and not sink as they cool. The mini muffins take 15-17 minutes for the same results.

Ingredients

For the muffin batter:

3/4 cup or 150g granulated sugar

Zest 1 lemon

1 3/4 cups or 220g all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1 pinch fine sea salt

Juice 1 lemon (about 2 tablespoons)

Milk added to the lemon juice to make 1 1/2 cups or 355ml  (about 1 1/4 cups)

1 cup or 215g mascarpone cheese

2 eggs

For the jam mascarpone topping: 

1/4 cup or 75g of your favorite jam

1/4 cup or 60g mascarpone

Method

Preheat the oven to 350Ï or 180°C. Grease two muffin pans with canola or other light oil, one 12-cup regular size muffin pan and one 12-cup mini muffin pan. 

Measure the sugar into a large mixing bowl and then zest your lemon into it. Use the back of a spoon to press the zest into the sugar, releasing the lovely oils and flavoring the sugar. The aroma is heavenly! So fresh and bright. 

Add the flour, baking powder, baking soda and salt to the sugar bowl and whisk to combine. 

In another mixing bowl whisk together the milk, mascarpone cheese, lemon juice and eggs until smooth. 

Pour the wet ingredients into the dry ingredients and fold together until it is just combined.

Divide the batter between your prepared muffin pans. 

Bake the regular muffins for about 22-25 minutes, until they puff up gorgeously and are baked through. 

Bake the mini muffins for 15-17 minutes, again until they are puffed up and baked through. 

Let them cool for 5-10 minutes in the pan. Loosen the edges and sides with a spatula and turn them out onto a rack to cool completely. 

Meanwhile, make the topping by mixing the jam and mascarpone until thoroughly combined. 

Serve alongside the muffins so folks can add a dollop, if desired. 

Enjoy!

It's the last Monday of the month so that means it's time for Muffin Monday! Check out all of the lovely recipes my baker friends are sharing:

• Fresh Mint Muffins with Chocolate Chips from A Day in the Life on the Farm
• Lemon Crumb Muffins from Jolene's Recipe Journal
• Lemon Mascarpone Muffins from Food Lust People Love
• Mexican Street Corn Muffins from Palatable Pastime
• Sourdough Lemon Poppy Seed Streusel Muffins from Zesty South Indian Kitchen
• Sweet Potato Muffins with Cinnamon Crunch from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Lemon Mascarpone Muffins! 

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Lemon Poppy Seed Ricotta Cake #BundtBakers

Rich, tender and oh, so flavorful, this lemon poppy seed ricotta cake is speckled, with seeds but also tiny dots of the soft white ricotta cheese. The tart lemon glaze with the sprinkle of zest and more poppy seeds is a tasty addition. 

As I’ve mentioned before, one of my younger daughter’s favorite baked good combinations is lemon and poppy seeds. Probably because the lemon offsets the sugar in most recipes. And who doesn’t love the subtle crunch of poppy seeds? 

My cake was baked and cooled and I was whisking the glaze when she came into the kitchen yesterday. She sidled over and peered into the glaze bowl. “Are you sure you want to add that?” she asked. I was absolutely positive that I did! One of her tenets is that everyone loves plain things. And while I cannot disagree with that, and this cake would be just as tasty glaze-less, it wouldn’t be as pretty!

My best compliment came after she cut herself a small slice and said, “It’s good. Not too sweet!” 

Lemon Poppy Seed Ricotta Cake

This recipe is adapted from one on Food 52 which was baked in an 8x8in pan. That’s the same volume as a 6-cup Bundt pan so it fit perfectly in my small Nordic Ware anniversary one. I have to say that I would not hesitate to double this for the 12-cup pan next time. It’s that good!

Ingredients

For the cake batter:

1 cup or 200g granulated sugar

zest from 1 large lemon

1 cup or 240g whole milk ricotta, at room temperature

2 tablespoons lemon juice

1/2 cup or 120ml canola or other light oil

2 large eggs, at room temperature

1 tablespoon poppy seeds, plus extra to decorate, if desired 

1/2 teaspoon fine sea salt

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup or 125g all-purpose flour, plus extra for the pan

1-2 teaspoons butter, for greasing the pan

For the lemon glaze:

2 tablespoons lemon juice

1 cup or 125g icing sugar, sifted

pinch fine sea salt

Method 

Preheat your oven to 350°F or 180°C and prepare a 6-cup Bundt pan by buttering and flouring it. 

In a large mixing bowl, combine the sugar and most of the zest, reserving a little to sprinkle on the glaze for decoration. (I put the spare zest on a paper towel. This dries it just enough to make sprinkling it easier after the cake has baked and cooled.)

Use your fingers (or the back of a rubber spatula) to rub the zest into the sugar until fully incorporated and fragrant. This step smells like sunshine and makes me hopeful that spring and brighter days are coming!

Add the ricotta, lemon juice, oil, and eggs to the bowl and whisk together until blended.

Add the poppy seeds, salt, baking powder and baking soda to the bowl. Whisk again to combine. 

Sift in the flour and then fold it until it is no longer visible.

Pour the batter into your prepared pan.

Bake for 35 to 40 minutes, until it springs back when touched, and a toothpick inserted into the center comes out clean. 

Cool the cake in the pan for about 7-10 minutes then turn it out on a wire rack. Allow the cake to cool completely before glazing.

To make the glaze, place the icing sugar and salt in a large bowl. Add 1 tablespoon of the lemon juice and whisk to combine. Add more of the lemon juice as needed to make glaze of a pouring consistency. If you live in a humid climate like I do, you might not need all the juice. 

Gently pour or drizzle the glaze over the cake. Sprinkle immediately with the extra poppy seeds, if using, and the reserved lemon zest. 

Slice to serve and enjoy!  

It’s the third Thursday of the month so it’s time for my Bundt Bakers to share their favorite recipes with you. This month we are celebrating the impending arrival of spring! Many thanks to our host, Camilla of Culinary Adventures with Camilla. 

• Cream Cheese Swirled Lemon Poppy Seed Bundt Cake by Patyco Candy Bar
• Hot Cross Bundt Cakes by All That’s Left Are The Crumbs
• Kentucky Butter Bundt Cake by Sneha’s Recipe
• Lemon Poppy Seed Ricotta Cake by Food Lust People Love
• St. Patrick’s Day Bundt Cake by A Day in the Life on the Farm
• Topless Bundts Turned Spring Trifles by Culinary Adventures with Camilla

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin this Lemon Poppy Seed Ricotta Cake!

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Lemon Poppy Seed Muffins #MuffinMonday

Lemon Poppy Seed Muffins are like a sweet burst of sunshine from the lemon juice and zest with the slightest crunch of the poppy seeds. 

My younger daughter maintains that every time I ask her for muffin flavor suggestions she says lemon poppy seed. I honestly don’t think that can be true since, aside from the Meyer Lemon ones I baked back in 2014, I’ve never made plain lemon poppy seed muffins. And I’m usually pretty good about taking her suggestions.

In fairness though, I couldn’t legally own poppy seeds for the almost six years we lived in Dubai so maybe she asked me back then. Anyhoo, today I am finally fulfilling her request. These guys are just the right amount of tart and sweet.

Lemon Poppy Seed Muffins

To get more juice out of your lemon, put it in the microwave for about 15 seconds on high then roll it firmly under your hand on your kitchen counter or a cutting board. My lemon was small and I still managed to get 2 tablespoons of juice out of it!

Ingredients

For the muffins:

2 cups or 250g flour

2/3 cup or 132g sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons poppy seeds 

Grated zest and juice of 1 lemon (about 2 tablespoons)

3/4 cup or 184g Greek yogurt

1/4 cup or 60ml milk

2 large eggs, at room temperature

1/2 cup or 113g unsalted butter, melted and cooled, plus extra for the pan, if necessary

Method

Preheat your oven to 350°F or 180°C.  Prepare your 12-cup muffin pan by buttering it or line it with paper liners.

Add the flour, sugar, baking powder, baking soda, poppy seeds and salt to a large mixing bowl. Grate in the lemon zest and mix.

Juice your lemon into another mixing bowl. Add the eggs, milk, yogurt and melted butter to the juice bowl and whisk till well combined.

Pour the wet ingredients into the dry ones.

Stir until just mixed through.

Divide the mixture between the muffin cups in your prepared pan.

Bake in your preheated oven for 20-25 minutes or until golden. 

Allow the muffins to cool for a few minutes then remove the muffins to a wire rack to cool completely.  

Enjoy!

• Apple Pie Muffins from A Day in the Life on the Farm
• Banana Apple Muffins from Jolene's Recipe Journal
• Cranberry Orange Muffins from Palatable Pastime
• Lemon Poppyseed Muffins from Food Lust People Love
• Peanut Butter Banana Muffins from Karen's Kitchen Stories
• Pear Almond Muffins from Zesty South Indian Kitchen
• Pumpkin, Pecan, and Cinnamon Chip Muffins from Magical Ingredients

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Lemon Poppy Seed Muffins!

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Citrus Peach Sangria

This citrus peach sangria is made with canned peaches, lemons and limes, summer sunshine in a glass so you can enjoy it year round. Make this refreshing favorite for your next family party!

Over the years I’ve lived in a lot of places where summer peaches aren’t available. Or they are imported and the shops do sell them but the peaches were clearly picked too early, shipped chilled, and aren’t the fragrant ripe peaches I remember growing up. Honestly, is there any smell more wonderful (with the exception of frying bacon) than the aroma of warm peaches piled in woven bushel baskets at a farm stand? 

I’ve come up with a few ways to get my peach fix from canned peaches, like my creamy bourbon peach frozen yogurt but this refreshing citrus peach sangria is one of my favorites. The apple brandy adds a bit of oomph to the wine but the citrus and peaches and peach syrup are the stars. 

If you are lucky enough to have fragrant ripe peaches, you might want to make my sweet peach cornbread or my sweet peach cream cheese muffins. If your fresh peaches aren't so sweet, they are perfect for making fresh peach cucumber salad! 

I was away from home when I took these photos and I had to mix it up in two pitchers so don’t let the smaller pitcher in my photos fool you. This recipe makes plenty enough to serve 10-12. 

Citrus Peach Sangria

If you do want to use fresh peaches for this sangria, replace the peach syrup with simple syrup. 

Ingredients

1 (750ml) bottle dry white wine, chilled (I use a Sauvignon blanc.)

1/2 cup or 120ml apple brandy 

14 oz or 400g can sliced peaches in light syrup, chilled

1 lemon 

1 lime 

Ice

12 oz or 355ml lemon lime soda (Sprite, 7­Up or the like) or to

taste

Method

Slice your lemon and lime thinly. 

Add them to a big pitcher along with the wine, apple brandy and the can of peaches. Put in a couple of handfuls of ice and then top up with lemon lime soda. Give the whole thing a gentle stir.

To serve, use a spoon to scoop a couple of peach and citrus slices into each glass. Add a few cubes of ice and fill with sangria. 

Enjoy!

It's Sunday FunDay and this week our recipes are Just Peachy! Check them out below. Many thanks to our host, Camilla of Culinary Adventures with Camilla

• Citrus Peach Sangria by Food Lust People Love
• Fresh Peach Iced Tea by Our Good Life
• Fuzzy Melba by A Day in the Life on the Farm
• Georgia Peach Cocktail by Amy's Cooking Adventures
• Grilled Peach Cocktail of Heavenly Wisdom by Culinary Adventures with Camilla
• Homemade Fresh Peach Nectar by Sneha’s Recipe
• Maple Roasted Peaches by Mayuri’s Jikoni
• Peach Glazed Chicken Breasts by Making Miracles
• Peach Scones by Palatable Pastime

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Citrus Peach Sangria!

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Candied Meyer Lemon Almond Bundtlettes #BundtBakers

These candied meyer lemon almond bundtlettes have the most wonderful lemon and almond flavor with a rich tender crumb. They bake up with a lovely golden exterior that I brush with lemon syrup for even more moisture and lemony flavor.

This month my Bundt Baker friends are sharing cakes they’ve fancied up with decorations. I do believe that more is more when it comes to sprinkles but this time I decided to go a more natural route when I settled on baking a lemon almond cake.

Months ago my mom sent me a link to a recipe on David Leibovitz’s site with a request for me to please bake it for her. Of course I said yes and then completely forgot when I got back to Houston. It was well past time to pony up!

Candied Meyer Lemon Almond Bundtlettes

In order to un-complicate this recipe, I have posted the instructions for the candied Meyer lemon slices here: https://www.foodlustpeoplelove.com/2020/05/candied-lemon-slices.html
They are super easy to make and turn out so pretty, perfect for decorating these little bundtlettes.

Ingredients
5 1/2 tablespoons or 50g all-purpose flour, plus more for the pan
7 ounces or 200g unsalted butter, cubed, at room temperature
1 1/4 cups or 125g almond flour
1/4 teaspoon salt
1 cup or 200g sugar
zest of 1 large lemon
3 large eggs, at room temperature
juice of 1 large lemon (about 2 tablespoons), divided

To decorate:
candied lemon slices

Optional to brush on:
lemon syrup

Method 
Preheat the oven to 350ºF or 180ºC and prepare your bundtlette pan by buttering it liberally then coating it with flour. Mine is called 65th anniversary Bundtlette and has a capacity of 5 cups.

In a small bowl, whisk together the almond flour, all-purpose flour, and salt.

In the bowl of a stand mixer, beat the sugar, and lemon zest to release the oils from the zest.

Add in the butter and beat until light and fluffy, about 3 minutes on medium-high speed.

On low speed, beat in the eggs one at a time, then the juice from half a lemon, stopping the mixer to scrape down the sides of the mixer bowl after the addition of each egg.

Stir in the flour mixture until completely incorporated, then scrape the batter into the prepared cake pan. Smooth the top.

Bake the bundtlettes until a toothpick inserted comes out clean, about 25-30 minutes.

Remove from the oven and let cool 5 minutes before loosening the edges and middle with a toothpick and turning them out onto a wire rack to cool.

Brush with lemon syrup from the candied Meyer lemon slices.

 Top each with a candied lemon slice.

Enjoy!

Check out the other "dressed up" Bundts we are sharing today. Many thanks to our host, Sandra from Sweet Sensations.

• Boozy Orange Ginger Bundt from Passion Kneaded
• Candied Meyer Lemon Almond Bundtlets from Food Lust People Love
• Chocolate Peanut Butter Bundt Cake from Making Miracles
• Million Dollar Bundt Cake from Sweet Sensations
• Mocha Bundt with White Chocolate from Sneha's Recipe
• Triple Oreo Bundt Cake from Simply Veggies
• Whipped Cream Bundt Cake from I Love Bundt Cakes
• White Chocolate Mocha Cake from Patyco Candybar
  

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

Pin these Candied Meyer Lemon Almond Bundtlettes!

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Candied Lemon Slices

Candied lemon slices are beautiful perched atop a cake but we have been known to eat them as is. They are a lovely combination of tart and sweet and they are wonderfully sticky.

I’ve made candied peel before but never with whole slices so this was kind of an experiment. I can’t tell you how pleased I am with how they turned out.

Tomorrow I am sharing a recipe for lemon almond cakes topped with these beauties!

Ingredients
1 Meyer lemon
1/2 cup or 100g sugar, plus 1 tablespoon sugar for sprinkling
1/4 cup or 60ml water

Method
Cut the ends off of the lemons and then slice the rest of the lemons into 1/8-inch-thick rounds; discard the seeds.

In a large skillet over a low heat, stir together 1/2 cup or 100g of sugar and water until the sugar is completely dissolved. Squeeze in any juice left behind in the ends of the lemon.

Add lemon slices, and simmer gently, keeping slices in a single layer.

Bast occasionally with the simple syrup and cook for about 14 to 16 minutes or until the middles are slightly translucent and rinds are softened. You can also turn the slices if you do it carefully.

Preheat your oven to 100°F or 38°C and line a pan with baking parchment.

Lift each lemon slice out of the pan with a spatula so the syrup can drain off and place it on the prepared baking pan.

Sprinkle it with the additional sugar.

The simmering syrup can be cooled and kept refrigerated in a clean jar to be used for glazing cakes or making cocktails.

Put the pan in your preheated oven for one hour, or until the peels have almost dried out. We like them still a little bit sticky.

Use to decorate cakes or, as I mentioned before, you can just eat them!

Enjoy!

Pin these candied lemon slices!

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Lemon Zucchini Muffins #MuffinMonday

Fresh and fluffy, these lemon zucchini muffins have the added crunch of poppy seeds. I also baked them with stoneground wholegrain flour in addition to the all-purpose stuff, which gives them a little extra oomph of flavor. Delightful!

Summer is winding down here on the Island. That word is always capitalized in all local publications, as if there could never be any question about which island they are writing about, despite Jersey being one of several here in the English Channel.  I am completely charmed each time I see it.

Last weekend the National Trust for Jersey had an open day at several of their heritage sites. Rather ironic that as National Trust members, we could have enjoyed any of the sites free all year round but chose to go on the one day a year entrance fees are waived for the whole public.

We chose to visit one of the last working flour mills on the Island. It’s in a gorgeous woodland setting, if you look one direction, yet not far from a busy road, just across a field of grazing sheep, in the other. The mill is powered by a natural stream and manned by volunteers in period costume.

I had a delightful conversation with a lady pretending to make Jersey wonders (or des Mervelles -a local fried bread, similar to doughnuts) for the entertainment of visitors. (She admitted that they were actually salt dough and wouldn’t be fried.)

Best of all, they were selling the stoneground wheat flour at the very reasonable price of £3 for 1.5kg or to convert units, $3.70 for 3.3 lbs. So far I’ve used it in pizza dough (fabulous!) and in these excellent muffins. Feel free to leave me suggestions for future bakes with stoneground wholegrain flour, please!

Lemon Zucchini Muffins

If you don’t have access to stoneground wholegrain flour, you can substitute more all-purpose flour, adding perhaps a 1/4-1/3 cup more so the batter isn’t too wet. Wholegrain flour absorbs more liquid than all-purpose flour. Check out this whole wheat conversion graphic for more details.

Ingredients
7 3/4 oz or 210g zucchini, stems removed
3/4 cup, firmly packed, or 150g dark brown sugar
Zest 1 large lemon
1 1/3 cup or 167g all-purpose flour
1/2 cup or 60g stoneground wholegrain flour
1 tablespoon poppy seeds
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup or 120ml canola or other light oil, plus extra for greasing the muffin pan
2 large eggs
1 tablespoon lemon juice

Method
Preheat your oven to 350°F or 180°C and grease a 12-cup muffin pan.

Grate the zucchini and dry it as much as you can by wrapping it in a clean cloth and squeezing. This weight of zucchini makes about 1 cup grated, before it’s compacted by squeezing.

In a large mixing bowl, zest the lemon onto the brown sugar then use a spoon to press the zest into the sugar, releasing its natural oils. You are doing it right when the fragrance of lemon is powerful and cheery.

Add in the two flours, poppy seeds, salt, baking powder and baking soda. Whisk till combined.

Add in the squeezed zucchini and stir with a fork to break up the clumps.

In another mixing bowl, whisk the oil, eggs and lemon juice. Fold your wet ingredients into your dry ingredients until just combined.

Divide batter into the prepared muffin pan.

Bake for 20-25 minutes or until golden and puffy. Remove from the oven and cool for a few minutes in the pan, then transfer the muffins to a wire rack to cool completely.

Enjoy!

Check out all the other great muffin recipes my Muffin Monday friends are sharing today. A special thank you goes out to Wendy of A Day in the Life on the Farm for her help with behind the scenes work.

• Banana Muffins with Peanut Streusel from Passion Kneaded
• Lemon Zucchini Muffins from Food Lust People Love
• Oatmeal Muffins from Karen's Kitchen Stories
• Pizza Muffins from A Day in the Life on the Farm
• The Best Banana Muffins from Making Miracles

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Lemon Zucchini Muffins! 

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Lemon Cream Cheese Muffins #MuffinMonday

These fluffy lemon cream cheese muffins are the perfect breakfast or teatime treat, with just the right amount of sweetness to balance the zippy lemon juice and lush cream cheese.

If you have only ever lived in one place, you might be amazed at the disparity of ingredients that exists from one country to the next. I’m not talking about specialty items either but things we completely take for granted in one place, that is unavailable in another.

When we were living in France, for example, I had no problems at all finding whole fat yogurt for our infant and toddler who, since they were younger than two years old still needed the milk fat for brain growth. Or so said the nutritional authorities at the time. But when we were on holiday visiting family in Houston, all the yogurt seemed to be low fat.

The reverse is true of firm cream cheese in blocks. They are standard in every American grocery store but many places overseas, for instance here in the Channels Islands, cream cheese comes in tubs and is whipped, completely unsuitable for recipes calling for normal cream cheese.

I get around these problems by having a shopping list for every country I travel to. In Malaysia, I buy crispy chili prawn paste, dried shrimp, good morning towels, Chinese sausage, curry powder and chili pork, just for a start.

In the US, there are many items on my list, which includes but is not limited to smoked sausage, dried black beans, Jif peanut butter, microwave popcorn, Crystal Light lemonade mix, Aunt Jemima Butter Light syrup, Karo, pecans and Crisco. You get the idea.

Recently we took the ferry to France and the shopping list was long! Wine, cheese, duck confit and saucisson, of course, but also practical things like rubbing alcohol, concrete nails and our favorite mayonnaise by Lesieur. Also on the list was cream cheese in blocks! Just so I could make these muffins.

What do you haul home from your travels, whether abroad or from another city or county close by? Extra points if it’s an ingredient I’ll then feel the need to add to my shopping list!

Lemon Cream Cheese Muffins

Fresh lemon juice and zest are preferable but if all you’ve got is lemon juice in a bottle, make these muffins anyway. They’ll still be delightful.

Ingredients
2/3 cup or 132g sugar
Zest 1 lemon
2 cups or 250g flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup or 120ml milk
1/2 cup or 120ml canola or other light oil
1/4 cup or 60ml fresh lemon juice
2 eggs
5 1/3 oz or 150g cream cheese

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by lightly brushing it with oil or lining it with silicone muffin cups.  When I am baking with cheese, I find it’s best not to use paper muffin liners because the cheese can stick to it. If you have a non-stick muffin pan, that would be ideal.

In a large mixing bowl, whisk together your sugar and lemon zest. Set aside a rounded tablespoon of the lemon sugar for topping.

Add the flour, baking powder, baking soda and salt to the sugar bowl and mix thoroughly.

In another smaller mixing bowl, whisk together the milk, oil, lemon juice and eggs.

Cut the cream cheese into cubes and add them to the flour mixture. Stir gently to coat the cubes so they don’t stick together.

Pour your wet ingredients into your dry ones and fold until just combined. A little flour might still show.

Divide the batter between the muffin cups and top with the reserved lemon zest sugar.

Bake in your preheated oven for about 20-25 minutes or until the muffins are golden and a toothpick inserted comes out clean.

Allow the muffins to cool for a few minutes in the pan then remove them to a wire rack to cool completely.

Enjoy!

Check out all the delicious muffins my Muffin Monday friends are sharing today:

• Lemon Cream Cheese Muffins from Food Lust People Love
• Lemon Poppy Seed Muffins from Palatable Pastime
• Peach Zucchini Muffins from Farm Fresh Feasts
• Sourdough Oatmeal Raisin Muffins from A Day in the Life on the Farm
• Zucchini Morning Glory Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Lemon Cream Cheese Muffins! 

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