8 small lemons (or 4 large)
2 extra-large eggs
1 cup vegetable oil
1 cup whole milk
1 1/3 cups sugar
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
8 ounces cream cheese, cold
4 tablespoons flour
3/4-1 cup powdered sugar + more for dusting
Preheat the oven to 375 degrees. Line two muffin pans with paper cup liners.
Grate the zest from the lemons. Juice the lemons. For the muffins, use 3/4 of the lemon juice. Reserve the remaining juice for the glaze.
In a large bowl, beat the egg, oil, milk, and sugar until well blended. Add 3/4 of the lemon zest and the lemon juice to the mixture. Mix well. Add the flour, baking powder, and salt. Mix well.
Remove the cream cheese from the refrigerator and cut into small pieces. Coat the pieces with the 4 tablespoons flour and the remaining lemon zest. Add these to the mixture. Stir to combine.
Spoon the mixture into the muffin pans approximately 2/3 full. Bake for 22-24 minutes. Let the muffins cool for 5 minutes in the pans. Transfer to a wire rack to let cool completely.
For the glaze–Place 1/4 of the lemon juice (this should be approximately 4 tablespoons) in a bowl. Add 3/4 to 1 cup powdered sugar to the lemon juice and whisk until thick and smooth.
Spoon the glaze over the warm muffins. Le cool completely. Sprinkle with powdered sugar when ready to serve.