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Cream Cheese Zucchini Muffins
Cream Cheese Zucchini Muffins
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious zucchini muffins with a surprise cream cheese filling - perfect for any meal!
Ingredients:
  • For the cream cheese filling
  • 6 ounces cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • For the zucchini muffins
  • 1 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (113g) unsalted butter, melted
  • 1/3 cup (67g) granulated sugar
  • 1/3 cup (71g) packed light brown sugar
  • 1 large egg
  • 1 cup (about 180g) grated zucchini, packed
  • 2 tablespoons turbinado sugar, for sprinkling, optional
Instructions:
  • Preheat the oven to 425°F. Place an oven rack in the center. Line a muffin pan with liners.
  • Prepare the cream cheese filling by blending cream cheese, sugar, and vanilla extract in a small mixing bowl until velvety and the consistency of peanut butter.
  • In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, ginger, and nutmeg until well combined.
  • Whisk together melted butter, granulated sugar, and brown sugar in a large mixing bowl until combined. Add the egg and whisk until fully incorporated. Stir in grated zucchini until evenly distributed.
  • Mix the flour mixture into the zucchini mixture gently using a rubber spatula until fully combined and no dry flour streaks are visible. Note that the batter may be slightly thicker than usual muffin batter due to the moisture from the zucchini.
  • Scoop a rounded tablespoon of batter into each muffin cup, add a tablespoon of cream cheese filling, then distribute the remaining batter equally. Swirl with a spoon or butter knife if desired. Top each muffin with 1/2 teaspoon of turbinado sugar if using.
  • Bake the muffins at 425°F for 5 minutes, then lower the oven temperature to 350°F and bake for another 15 minutes until the tops look matte and the edges are lightly browned.
  • Let the muffins cool: After resting in the pan for 5 minutes, move them to a wire rack to cool for another 10 minutes. Enjoy warm or at room temperature. Store any leftovers in an airtight container on the counter for up to 2 days or in the fridge for up to 1 week. Show some love by leaving a review below!

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