Lemon and Cream Cheese Muffins. 1 1/2 cups all-purpose flour. 2/3 cup + 2 tbsp granulated sugar, divided. 1 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup cream cheese, softened.

The batter is light, with little chunks of cream cheese thrown in for some decadence. Skip to Content Get the Canadian news and perspectives you need at this critical moment.

½ teaspoon vanilla extract. 1 package (15.8 ounces) lemon poppy-seed muffin mix. 1 cup milk. ¼ cup vegetable oil. Place a rack in the center of the oven and preheat the oven to 400 degrees.

These muffins are incredibly moist thanks to a secret ingredient: cheese! On May 26, Laurentiis shared a series of photos of her mouth-watering muffins recipe to @thegiadzy.

Preheat the oven to 190C/375F/Gas 5 and lightly oil a 12-hole muffin tin. To make the cream cheese centre, mix together the cream cheese, sour cream, almond extract and golden caster sugar until ...

If You’re Making Lemon Cream Cheese Dump Cake, a Tip. If you can’t find lemon pie filling, prepare 1 (3.4-ounce) box lemon instant pudding and pie filling with 2 cups whole milk as a substitute. Get ...

The icing on this old favourite is so tasty, you’ll probably be tempted to tuck in while still mixing! Preheat the oven to 180°C and grease a 12-cup muffin pan, or spray it with non-stick cooking ...

Blend 1 (14-ounce) can sweetened condensed milk, 8 ounces room-temperature cream cheese, 3/4 cup of the cold heavy cream, 1/4 cup lemon juice, 1 1/2 teaspoons finely grated lime zest, 3 ...

Make the cream cheese frosting Combine cream cheese, lemon zest and juice, and salt in a large bowl. Beat with an electric mixer on medium-high speed until smooth, about 30 seconds.