Sourdough Lemon Muffins with Cream Cheese Filling
Not too long ago I shared an amazing recipe, my lemon cheesecake muffins. If you want to get this simple recipe you can get it here! But if you are interested in creating this recipe, but using sourdough discard, make sure to check this post out! I have changed the recipe so that you will have the ability to make amazing sourdough lemon muffins with a cream cheese filling!
Often when I create a recipe, I then work on being able to transform it into a sourdough recipe. This muffin recipe turned out amazing, and I am happy to share it with you now!
The combination of the lemony flavor of the muffin with the creaminess of the cheesecake filling and the sweet streusel topping makes these sourdough lemon muffins an amazing treat. My kids love these sourdough lemon muffins. I have to say the cheesecake filling is the best surprise in the middle!
What really takes these sourdough lemon muffins over the top is the cream cheese filling and the lemon streusel on top! The streusel balances the lemon perfectly. I use lemon zest in the streusel which gives even more lemon flavor. These are perfect for an Easter brunch or spring breakfast! I love lemon treats. Have you tried my lemon bars? They are incredible and so flavorful and full of lemon goodness.
Amazing Lemon Bars Recipe
TOOLS YOU’LL NEED
Get my sourdough lemon muffins recipe below!
Sourdough Lemon Muffins With Cream Cheese Filling
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.
Additional ingredients you can add
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