Large Lemon Muffin with Cream Cheese filling and Apricot Jam !

//Large Lemon Muffin with Cream Cheese filling and Apricot Jam !

Large Lemon Muffin with Cream Cheese filling and Apricot Jam !

Tilbake til oppskriften på norsk !

Muffins are so tasty and they can be varied in so many flavours. Today I have added  a lot of the gooies  I like to my muffins and it turned out really well , you can substitute the apricot jam with any kind of jam and marmelade you like :)

I baked these for the first time last Friday, but I had to ask my husband to finish up,  because I cut myself badly in the index finger when I was level a large  candle.
So I endet up in the local emergency room and I got me some stitches  and completely forgot to take pictures of the muffin when I got home again.

But now I have baked a new batch  and I remembered to take some pictures  this time :)

Let get started !
10 to 12 muffin.

Cream Cheese filling:

  • 7 oz (200 gr) cheese natural
  • juice from a 1/4 of a lemon
  • 1 egg – medium
  • 2.5 oz (70 gr) sugar
  • 10 Tbsp apricote jam


  • 9.3 oz (260 gr) flour
  • 1 tsp baking soda
  • pinch salt
  • 6 oz (150 gr) sugar
  • 1 egg
  • juice from a3/4 of a lemon
  • grated peel from the  lemon (only the yellow)
  • 2.5 weigth oz (70 gr) canola oil
  • 7 fl oz (2 dl) butter milk

First I make the filling and put it in the refrigerator.

Put all ingredients for the filling (not the jam)  in a bowl and mix together until smooth. The cheese can be mixed straight from the fridge but the egg should be at room temperature.

Set the bowl in the refrigerator while the muffin batter is made.

Muffin Batter:

In a small mixing bowl add butter milk, the egg, and canola oil and mix together. Set aside.

Sieve the flour and add the baking soda, salt and sugar.

Put the flour mixture in your mixing bowl and pour in egg mixture, all at once. Add the lemon juice and zest.
Mix until the  flour is just combined.
Scrape down the sides and bottom of the bowl with a rubber spatula and start the mixer om medium high and mix until the batter is smooth.
Do not over work the batter.

Divide batter into muffin cups/liners and  add the cheese mixture in center of each muffin form. Using a stick, barbecue stick, make  circular motions in every muffin to slightly combine the batter and cream cheese filling.

Bake at little middle/lower potition of the oven at 350 F (180 C ) degrees for 23 – 25 minutes , to a stick incerted in  center of a muffin comes out clean. Remember that the cheese filling may leave some tracks on the testing  pin.

Mmmm, you have now got you some  delisiouse lemon cream cheese muffins, and you can make them even mor delisiouse by adding  the jam.

Within 5 minutes after they are taken out of the oven, the muffin must be filled  with  1 tablespoon of jam.

The best way doing that is to use a piping bag and a tip ment for filling. If you do  not have that ecquipment you can use a small plastic bag incerted with a funnel.

I now wait some guests  and I look forward to share and enjoy the muffins and the company of good friends.

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By | 2011-11-26T23:32:07+00:00 november 26th, 2011|Cupcakes @en|0 Comments

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