Go Back
–+ servings

Lemon kefir muffins

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 pieces
Print the recipe

Ingredients

Muffin batter and cream cheese swirl

  • 250 g all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 200 g granulated sugar
  • 2 tbsp lemon zest Wash and dry the lemons; finely grate the coloured peel, avoiding the bitter white layer.
  • 170 g cream cheese Soften at room temperature.
  • 75 ml lemon juice Reserve 15 ml for the cream cheese; use 60 ml in the batter.
  • 2 eggs Large, at room temperature.
  • 120 ml vegetable oil Use a neutral-tasting oil.
  • 120 ml plain milk kefir Unsweetened, made with whole milk; bring to room temperature.
  • 1 tsp vanilla extract

You will need

  • Oven
  • Standard 12-hole muffin pan and paper liners
  • Mixing bowls, whisk and spatula
  • Kitchen scale, measuring jug and measuring spoons
  • Fine citrus grater
  • Electric hand mixer, if available
  • Cooling rack and toothpick

Instructions

Prepare the batter mixtures

  • Preheat the oven to 220°C (425°F).
  • Place paper liners in a standard 12-hole muffin pan.
  • Whisk the flour, baking soda, baking powder and salt together in a bowl.
  • Rub the lemon zest into the sugar with clean, dry fingertips.
  • Beat the softened cream cheese with one-quarter of the lemon sugar and 15 ml lemon juice until smooth.
  • Whisk the eggs, oil, kefir, remaining lemon sugar, remaining 60 ml lemon juice and vanilla together in a large bowl.

Fold and bake

  • Use a spatula to gently fold the flour mixture into the wet ingredients, stopping as soon as no dry flour remains.
  • Gently fold two-thirds of the cream cheese mixture into the batter, leaving visible streaks.
  • Spoon the batter into the paper liners, filling each about three-quarters full.
  • Spoon the remaining cream cheese mixture onto the muffins and gently swirl it into the surface with a toothpick.
  • Bake on the middle rack at 220°C (425°F) for 5 minutes, then lower the oven to 175°C (350°F) without opening the door. Bake for about 8–12 minutes more. Check the cake in the centre with a toothpick, avoiding the cream cheese. If it picks up wet batter, keep baking until no wet batter clings to it.
  • Once the muffins are cool enough to handle, move them from the pan to a wire rack to finish cooling.

Storage and safety

Refrigerate cooled muffins in an airtight container at 4°C (40°F) or below for up to 5 days. Count preparation, cooling and serving together: keep total time at room temperature within 2 hours, or 1 hour when it is above 32°C (90°F). For longer storage, freeze for up to 1 month and thaw in the refrigerator.