10 Apr '17, 12pm

Lemon Cream Cheese Crumb Muffins#food #cooking #recipe

Preheat the oven to 350 degrees F (or 325 degrees F for convection bake). Line a 12-cup standard muffin tin with paper liners (see note above about making smaller muffins). For the muffin batter, in a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In another bowl with an electric handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, granulated sugar, and lemon zest together until light and fluffy, 1-2 minutes. Add the egg, vanilla, buttermilk and lemon juice. Mix until well-combined, scraping down the sides of the bowl as needed. Add the dry ingredients to the muffin batter and mix by hand with a wooden spoon or spatula until just combined. Don't overmix. It's ok if the batter is slightly lumpy. Divide the batter evenly among the muffin cups, filling about 2/3 full (see note ...

Full article: https://www.melskitchencafe.com/lemon-cream-cheese-crumb-...

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