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Cream Cheese Zucchini Muffins

Cream Cheese Zucchini Muffins
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Indulge in the delightful experience of Cream Cheese Zucchini Muffins, where moist, spiced batter meets a rich cream cheese filling. These muffins are perfectly soft and bursting with flavor from cinnamon, making them an irresistible treat for breakfast, snacks, or dessert. With a crunchy sugar topping that adds texture, they are sure to impress your family and friends. Easy to make, this recipe is versatile enough to accommodate your favorite add-ins like nuts or extra spices. Bake a batch ahead of time for delicious meal prep that keeps you satisfied throughout the week.

Ingredients

Scale
  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 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 (120ml) canola oil
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and 1/4 cups (150g) shredded zucchini (no need to blot)
  • 5 ounces (142g) full-fat brick cream cheese, softened to room temperature
  • 1 egg yolk, at room temperature
  • 3 Tablespoons (36g) granulated sugar
  • optional: coarse sugar for topping

Instructions

  1. Preheat oven to 425°F (218°C) and prepare a muffin pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, combine oil, brown sugar, granulated sugar, egg, and vanilla; stir in zucchini.
  4. Mix wet ingredients into dry until just combined.
  5. Beat cream cheese with egg yolk and sugar until smooth.
  6. In muffin cups, layer batter and cream cheese filling.
  7. Bake for 5 minutes at 425°F (218°C), then reduce heat to 350°F (177°C) and bake another 15–17 minutes until golden brown.

Nutrition

Find it online: https://quickrecipemaker.com/cream-cheese-zucchini-muffins/