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Cream Cheese Zucchini Muffins

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

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 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

  1. Preheat oven to 425°F (218°C) and prepare a muffin pan.
  2. 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.
  3. For the cream cheese filling, beat softened cream cheese with egg yolk, vanilla extract, and sugar until smooth.
  4. Layer zucchini batter and cream cheese filling in muffin cups.
  5. 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.
  • Author: Natalia
  • 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.