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Lemon Cream Cheese Muffins

Lemon Cream Cheese Muffins
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Bright, tangy lemon and rich cream cheese combine in these incredibly moist and tender gluten-free muffins. A perfect balance of sweet and tart for any time of day.

Ingredients

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2 cups almond flour
1/4 cup coconut flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup powdered sweetener (erythritol or monk fruit)
4 oz cream cheese (softened)
3 large eggs (room temperature)
1/4 cup butter (melted and slightly cooled)
1/4 cup heavy cream
1 tbsp lemon zest
1 tsp vanilla extract
2 tbsp lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease it.
  2. In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and powdered sweetener.
  3. In a large bowl, beat softened cream cheese until smooth. Add eggs one at a time, mixing after each.
  4. Stir in melted butter, heavy cream, lemon zest, lemon juice, and vanilla extract until combined.
  5. Gradually add dry ingredients to wet ingredients. Stir gently until just combined; avoid overmixing.
  6. Spoon batter into muffin cups, filling each about 3/4 full.
  7. Bake for 18–22 minutes, until tops are golden and a toothpick comes out clean.
  8. Cool in tin for 10 minutes, then transfer to a wire rack.

Notes

  • Ensure cream cheese and eggs are at room temperature for smooth mixing.
  • Do not overmix the batter to keep muffins light and tender.
  • For a stronger lemon flavor, add an extra teaspoon of zest.
  • Store in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Find it online: https://maxketokitchen.com/lemon-cream-cheese-muffins/