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Preheat oven to 400*F.
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Have ready 12 greased or paper-lined standard-size muffin cups.
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In a small bowl, beat the cream cheese, 2 Tbsp.
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sugar, and lemon juice until fluffy; set aside.
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In another bowl, beat the egg lightly with a fork; add the milk, melted butter, and lemon zest.
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In another bowl, combine the flour, sugar, baking powder, and salt.
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Add the egg mixture just until combined; do not overmix.
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Fill the muffin cups 1/2 full; place 1 Tbsp.
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of the cheese mixture in the center of each cup.
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Cover with remaining batter; bake for 20 minutes, until tops are lightly golden and a toothpick tests out clean.
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Cool 5 minutes in the tins before inverting onto wire racks.
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Dust with powdered sugar or drizzle with a lemon glaze, if desired; serve warm or cool.
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Store covered in the refrigerator; bring to room temperature before serving.
