Description
Delicious and moist Cream Cheese Zucchini Muffins featuring a tender zucchini-spiced batter with a creamy, sweetened cream cheese filling. These homemade muffins combine cinnamon, nutmeg, and vanilla for a cozy flavor that makes them perfect for breakfast or a snack.
Ingredients
Zucchini Muffin Batter
- 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 or vegetable 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)
Cream Cheese Filling
- 5 ounces (142g) full-fat brick cream cheese, softened to room temperature
- 1 egg yolk, at room temperature
- 1/2 teaspoon pure vanilla extract
- 3 Tablespoons (36g) granulated sugar
Optional
- Coarse sugar for topping
Instructions
- Preheat the oven: Preheat your oven to 425°F (218°C). Grease a 12-count muffin pan with nonstick spray or line it with cupcake liners. This recipe makes about 10 muffins.
- Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
- Prepare the wet ingredients and zucchini: In a medium bowl, combine the canola oil, brown sugar, granulated sugar, egg, and vanilla extract, whisking until well blended. Stir in the shredded zucchini.
- Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients and gently whisk or stir just until combined; avoid over-mixing to keep muffins tender.
- Make the cream cheese filling: Using a handheld or stand mixer with paddle or whisk attachment, beat the softened cream cheese on medium-high speed until smooth and creamy. Add the egg yolk, vanilla extract, and granulated sugar, then beat until fully incorporated.
- Assemble the muffins: Spoon about 1 heaping tablespoon of zucchini batter into each muffin cup. Add 1 tablespoon of cream cheese filling on top of the batter, then layer another heaping tablespoon of batter to fill each cup. Some cream cheese filling may peek out from the top or sides. Optionally, sprinkle coarse sugar on top for added texture.
- Bake: Bake the muffins at 425°F (218°C) for 5 minutes. Without removing muffins from the oven, reduce the temperature to 350°F (177°C) and continue baking for an additional 15–17 minutes. Total baking time is approximately 20-22 minutes. Let muffins cool in the pan for at least 10 minutes before serving.
- Storage: Store leftover muffins tightly covered at room temperature for up to 2 days, or refrigerate for up to 1 week to maintain freshness.
Notes
- Do not overmix the batter to ensure the muffins remain light and tender.
- Use freshly shredded zucchini without blotting to retain moisture and flavor.
- Softened cream cheese at room temperature blends best for the filling.
- Coarse sugar topping adds a delightful crunch but is optional.
- Letting muffins cool before removing from the pan helps them hold shape and avoid sticking.
- For longer storage, muffins can be frozen in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
