Description
Moist and flavorful muffins combining fresh zucchini and a creamy cream cheese filling, perfect for breakfast or a sweet treat.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup canola or vegetable oil
- 1/4 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cups shredded zucchini
- 5 ounces full-fat brick cream cheese
- 1 egg yolk
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons granulated sugar
- Optional coarse sugar for topping
Instructions
- Preheat your oven to 425°F (220°C) and prepare a muffin pan.
- Mix dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together oil, brown sugar, granulated sugar, egg, and vanilla; stir in zucchini.
- Combine the wet and dry ingredients until just mixed.
- Prepare the cream cheese filling by beating cream cheese until smooth, then mix in egg yolk, vanilla, and sugar.
- Layer muffin batter: spoon zucchini batter, add cream cheese filling, then top with more batter.
- Bake for 5 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for another 15-17 minutes.
- Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store muffins at room temperature for up to 2 days in an airtight container, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: zucchini muffins, cream cheese, baked goods, breakfast, snacks