Layer zucchini batter and cream cheese filling together to make Cream Cheese Zucchini Muffins. These delightful muffins are perfect for breakfast, snacks, or dessert. With their soft texture and warm spices, they stand out among other baked goods. The addition of cream cheese adds a rich creaminess that elevates these muffins to a new level of deliciousness. Whether you’re hosting a brunch or simply treating yourself, these muffins are sure to impress.
Why You’ll Love This Recipe
- Moist and Flavorful: The combination of zucchini and cream cheese creates a tender muffin that bursts with flavor.
- Easy to Make: Even novice bakers can follow this simple recipe with ease.
- Versatile Treat: Enjoy these muffins as a breakfast option, snack, or dessert.
- Perfectly Spiced: Cinnamon and nutmeg add warmth and depth to each bite.
- Great for Meal Prep: Bake in advance and store for quick snacks throughout the week.
Tools and Preparation
To make these delicious Cream Cheese Zucchini Muffins, you will need a few essential tools that will help ensure your baking process is smooth and successful.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Stand mixer or handheld mixer
- Muffin pan
- Measuring cups and spoons
Importance of Each Tool
- Mixing bowls: Essential for combining dry and wet ingredients without mess.
- Stand mixer or handheld mixer: Makes beating the cream cheese effortless, ensuring a smooth filling.
- Muffin pan: Creates even baking for perfectly shaped muffins.
Ingredients
Layer zucchini batter and cream cheese filling together to make Cream Cheese Zucchini Muffins. These super soft and moist muffins are deliciously spiced with cinnamon and taste wonderful with a crunchy coarse sugar topping.
For the 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
For the 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
How to Make Cream Cheese Zucchini Muffins
Step 1: Preheat the Oven
Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. This recipe yields about 10 muffins.
Step 2: Prepare the Batter
In a large bowl, whisk together the following:
* Flour
Baking powder
Baking soda
Salt
Cinnamon
* Nutmeg
Set aside. In another medium bowl, whisk together:
* Oil
Brown sugar
Granulated sugar
Egg
Vanilla extract
Next, mix in the shredded zucchini. Pour this wet mixture into the dry ingredients. Stir until just combined; avoid over-mixing.
Step 3: Make the Cream Cheese Filling
In a medium bowl, use a stand mixer or handheld mixer on medium-high speed to beat:
* Cream cheese
Continue beating until smooth and creamy. Then add:
* Egg yolk
Vanilla extract
Sugar
Beat until everything is well combined.
Step 4: Assemble Muffins
Spoon one heaping tablespoon of zucchini batter into each muffin cup. Layer with one tablespoon of cream cheese filling followed by another heaping tablespoon of muffin batter. Fill each cup to the top; some filling can peek out. If desired, sprinkle with coarse sugar.
Step 5: Bake
Bake at 425°F (218°C) for 5 minutes. Then reduce heat without opening the oven door to 350°F (177°C). Continue baking for an additional 15–17 minutes. The total bake time should be around 20–22 minutes. Allow muffins to cool in the pan for at least 10 minutes before serving.
Step 6: Store Leftovers
Cover any leftover muffins tightly. Store them at room temperature for up to two days or refrigerate them for up to one week.
How to Serve Cream Cheese Zucchini Muffins
Cream Cheese Zucchini Muffins are versatile and can be enjoyed in various ways. Whether for breakfast, a snack, or dessert, these muffins pair well with several accompaniments.
With Fresh Fruit
- Berries: Serve with fresh strawberries or blueberries for a burst of flavor and color.
- Banana Slices: Add banana slices on the side for a sweet and creamy contrast.
With Spreads
- Cream Cheese Spread: Enhance the creaminess by spreading more cream cheese on top.
- Butter: A pat of butter melts beautifully into the warm muffin, adding richness.
As Part of a Brunch Spread
- Fruit Salad: Complement your muffins with a refreshing fruit salad to balance sweetness.
- Yogurt Parfait: Layer yogurt, granola, and fruit alongside the muffins for a filling brunch option.
With Coffee or Tea
- Coffee: Pairing these muffins with coffee creates a delightful morning treat.
- Herbal Tea: A warm cup of herbal tea can enhance the cozy experience of enjoying these muffins.
How to Perfect Cream Cheese Zucchini Muffins
To ensure your Cream Cheese Zucchini Muffins turn out perfectly every time, consider these helpful tips.
- Use Fresh Zucchini: Make sure your zucchini is fresh for optimal flavor and moisture.
- Measure Flour Correctly: Spoon and level your flour to avoid dense muffins; too much flour can make them heavy.
- Avoid Over-Mixing: Mix just until combined; over-mixing can lead to tough muffins.
- Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperatures for perfect results.
Best Side Dishes for Cream Cheese Zucchini Muffins
Cream Cheese Zucchini Muffins are delightful on their own but are even better when paired with the right side dishes. Here are some great options that complement their flavors.
- Greek Yogurt: Its tangy taste balances the sweetness of the muffins while adding protein.
- Honey Drizzle: A light drizzle of honey adds extra sweetness and pairs nicely with the cinnamon flavor.
- Cottage Cheese: This serves as a high-protein side that contrasts well with the soft texture of the muffins.
- Chia Seed Pudding: A nutritious option that offers creaminess and additional fiber; prepare it ahead of time.
- Smoothie Bowl: Blend fruits and vegetables into a smoothie bowl for a refreshing start to your day alongside the muffins.
- Granola Bars: For a crunchy texture, serve homemade or store-bought granola bars as an easy snack option.
Common Mistakes to Avoid
Making Cream Cheese Zucchini Muffins can be simple, but a few common mistakes can affect the final result.
- Overmixing the batter: Mixing too much can lead to dense muffins. Stir the wet and dry ingredients until just combined for a light texture.
- Not measuring zucchini properly: Using too much or too little zucchini can alter the moisture level. Be sure to measure shredded zucchini correctly.
- Ignoring room temperature ingredients: Cold cream cheese or eggs can result in lumpy filling. Always use room temperature ingredients for a smooth batter and filling.
- Skipping the cooling period: Cutting into muffins right away may cause them to fall apart. Allow them to cool for at least 10 minutes in the pan before serving.
- Not adjusting baking time: Every oven is different. Start checking your muffins around the minimum baking time to avoid overbaking.
Refrigerator Storage
- Store in an airtight container for up to 1 week.
- Make sure muffins are completely cooled before sealing them in the container.
Freezing Cream Cheese Zucchini Muffins
- Wrap each muffin tightly in plastic wrap or aluminum foil.
- Place wrapped muffins in a freezer-safe bag or container for up to 3 months.
Reheating Cream Cheese Zucchini Muffins
- Oven: Preheat to 350°F (177°C) and bake for about 10 minutes until warmed through.
- Microwave: Heat individual muffins on high for 15-20 seconds. Check and add more time if needed.
- Stovetop: Heat a skillet over low heat, cover with a lid, and warm muffins for about 5 minutes, flipping halfway.
Frequently Asked Questions
Can I substitute other cheeses in these Cream Cheese Zucchini Muffins?
You can try using ricotta or mascarpone cheese, but they will alter the flavor and texture slightly.
How do I prevent my muffins from sticking to the pan?
Ensure you either grease the muffin pan well with nonstick spray or use cupcake liners to make removal easier.
What spices can I add to my Cream Cheese Zucchini Muffins?
Consider adding nutmeg, ginger, or even pumpkin spice for a different flavor profile that complements zucchini well.
How do I know when my Cream Cheese Zucchini Muffins are done?
Check for a toothpick inserted into the center; it should come out clean or with a few moist crumbs attached.
Final Thoughts
These Cream Cheese Zucchini Muffins are not only delicious but also incredibly versatile. You can easily customize them by adding nuts, chocolate chips, or dried fruit. Whether enjoyed as a breakfast treat or an afternoon snack, they are sure to please everyone! Don’t hesitate to try this recipe and make it your own!
Cream Cheese Zucchini Muffins
Indulge in the delightful combination of flavors with these Cream Cheese Zucchini Muffins. Perfectly moist and bursting with warm spices, each muffin features a luscious cream cheese filling that elevates this baked treat to new heights. Whether you enjoy them for breakfast, as an afternoon snack, or dessert, these muffins are sure to satisfy your cravings. Simple to prepare and ideal for meal prep, they can be made ahead of time and enjoyed throughout the week. Serve them warm or at room temperature, and pair with fresh fruit or a hot cup of coffee for an irresistible experience.
- Total Time: 37 minutes
- Yield: About 10 muffins 1x
Ingredients
- 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)
- 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 oven to 425°F (218°C) and prepare a muffin pan.
- In one bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk together oil, sugars, egg, vanilla extract, and zucchini. Combine wet and dry ingredients until just mixed.
- For the cream cheese filling, beat softened cream cheese with egg yolk, vanilla extract, and sugar until smooth.
- Layer zucchini batter and cream cheese filling in muffin cups.
- Bake for 5 minutes at 425°F (218°C), then reduce temperature to 350°F (177°C) for an additional 15–17 minutes until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Use fresh zucchini for optimal moisture. Avoid over-mixing the batter to ensure light muffins. Consider adding nuts or chocolate chips for extra flavor.
