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Cream Cheese Zucchini Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 112 reviews
  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 55 minutes
  • Yield: 10 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Deliciously moist and tender Cream Cheese Zucchini Muffins with a creamy cheesecake filling hidden inside. These bakery-style muffins feature warm spices like cinnamon and nutmeg, shredded zucchini for added moisture, and a unique two-temperature baking method to achieve perfectly high, fluffy tops. Great for breakfast or a sweet snack, they store well and can be frozen for later enjoyment.

Ingredients

Units Scale

Muffins

  • 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)
  • Optional: coarse sugar for topping

Cheesecake 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

Instructions

  1. Preheat and Prepare Muffin Pan: Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes about 10 muffins.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Set aside.
  3. Mix Wet Ingredients: In a medium bowl, whisk together the canola or vegetable oil, brown sugar, granulated sugar, egg, and vanilla extract until smooth. Stir in the shredded zucchini until evenly distributed.
  4. Combine Batter: Pour the wet ingredients into the dry ingredients and stir or whisk gently until just combined. Avoid over-mixing to keep the muffins tender.
  5. Prepare Cream Cheese Filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese in a medium bowl on medium-high speed until smooth and creamy. Add the egg yolk, vanilla extract, and granulated sugar, then beat again until fully combined and smooth.
  6. Layer the Muffins: Spoon about 1 heaping tablespoon of zucchini batter into each muffin cup. Add approximately 1 tablespoon of cream cheese filling on top of the batter in each cup. Then top with another heaping tablespoon (or more) of muffin batter to fill the cups completely. Some cream cheese filling may peek out of the top or sides. Optionally, sprinkle coarse sugar on top for extra crunch.
  7. Bake at High Temperature: Place the muffin pan in the oven and bake at 425°F (218°C) for 5 minutes to give the muffins a strong rise and high tops.
  8. Reduce Temperature and Continue Baking: Without removing the muffins, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 15 to 17 minutes, or until a toothpick inserted into the muffin (avoiding cream cheese filling) comes out clean.
  9. Cool and Serve: Allow the muffins to cool in the pan for at least 10 minutes before removing. Serve warm or at room temperature.
  10. Storage: Store leftover muffins tightly covered at room temperature for up to 2 days or refrigerate for up to 1 week. Muffins can also be frozen for up to 3 months; thaw overnight in the fridge and warm if desired.

Notes

  • Freezing Instructions: Freeze muffins tightly wrapped for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave before serving if desired.
  • Special Tools: A 12-count muffin pan, muffin liners, glass mixing bowls, whisk, and electric mixer (handheld or stand) will make preparation easier.
  • Zucchini Prep: No need to peel zucchini before shredding unless preferred.
  • Recipe Variations: Consider doubling the recipe, turning it into a loaf, or adding other flavors to customize this base recipe.
  • Oven Temperature Trick: Starting the bake at a high temperature then reducing it creates bakery-style tall muffin tops and a tender crumb.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 230
  • Sugar: 13g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg

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