1/4 tsp salt
1/2 cup unsalted butter, melted
1 cup buttermilk
2 large eggs
1 tsp vanilla extract
Zest of 2 lemons
Juice of 1 lemon
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
For the Lemon Glaze:
1 cup powdered sugar
2 tbsp lemon juice
Zest of 1 lemon
Directions:
Preheat oven to 350Β°F (175Β°C). Line a muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine melted butter, buttermilk, eggs, vanilla extract, lemon zest, and lemon juice.
Pour the wet ingredients into the dry ingredients and mix until just combined.
In a separate bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
Fill each muffin liner halfway with batter. Add a spoonful of the cream cheese mixture in the center, then top with more batter until the liner is 3/4 full.
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