Lemon Cream Cheese Muffins Delightfully Soft Treat

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 lemons Zest
• 0.5 cup sour cream
• 0.5 cup cream cheese, softened
• 2 tablespoons lemon juice
• optional Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest until combined.
5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour mixture, mixing until just combined.
6. In a small bowl, mix the softened cream cheese with lemon juice until smooth.
7. Gently fold the cream cheese mixture into the muffin batter, taking care not to overmix, so that the cream cheese remains in swirls.
8. Divide the batter evenly among the prepared muffin cups, filling them about 2/3 full.
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. If desired, dust with powdered sugar before serving for an elegant touch.