Preparation Steps

• Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease and flour it.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• In a separate medium bowl, whisk together the eggs, milk, vegetable oil, lemon juice, and lemon zest.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
• In a small bowl, beat the softened cream cheese and sugar until smooth. Beat in the egg and vanilla extract until combined.
• Fill each muffin cup about two-thirds full with the muffin batter.
• Dollop about 1 tablespoon of the cream cheese mixture onto the center of each muffin. Use a toothpick or knife to gently swirl the cream cheese into the batter.
• Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.