Description
These Cream Cheese Zucchini Muffins combine moist shredded zucchini with a rich cream cheese filling, creating a bakery-style treat perfect for breakfast or snacking. The unique baking method starts with a high temperature to puff up the muffins, then lowers to ensure a perfectly tender interior. Coarse sugar topping adds a delightful crunch.
Ingredients
Units
Scale
Dry 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
Wet Ingredients
- 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)
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
Optional Topping
- Coarse sugar for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe yields about 10 muffins, so plan accordingly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set this bowl aside.
- Combine Wet Ingredients: In a medium bowl, whisk the canola or vegetable oil, packed brown sugar, granulated sugar, large egg, and vanilla extract until thoroughly mixed. Stir in the shredded zucchini to incorporate evenly.
- Form the Batter: Pour the wet mixture into the dry ingredients, and gently whisk or stir until just combined. Be careful to avoid over-mixing to keep the muffins tender.
- Prepare Cream Cheese Filling: Using a handheld or stand mixer with 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 continue beating until fully combined.
- Assemble Muffins: Spoon about 1 heaping tablespoon of zucchini batter into each muffin cup. Add 1 tablespoon of the cream cheese filling on top of the batter layer. Then cover with another heaping tablespoon of zucchini batter until the cups are filled to the top. Some cream cheese may peek out of the top or sides. Optionally, sprinkle coarse sugar on top for added texture.
- Bake the Muffins: Bake initially at 425°F (218°C) for 5 minutes to quickly rise the muffin tops. Without removing from the oven, reduce the temperature to 350°F (177°C) and continue baking for another 15 to 17 minutes. Total bake time is about 20-22 minutes.
- Cool and Serve: After baking, allow the muffins to cool in the pan for at least 10 minutes before removing. Serve warm or at room temperature.
- Storage: Store leftover muffins tightly covered at room temperature for up to 2 days, or refrigerate for up to 1 week. For longer storage, freeze muffins for up to 3 months and thaw overnight in the refrigerator before reheating as desired.
Notes
- Freezing Instructions: For longer storage, freeze muffins up to 3 months. Thaw overnight in the fridge and warm in microwave if desired.
- Special Tools: 12-count muffin pan, muffin liners, glass mixing bowls, whisk, electric mixer (handheld or stand).
- Zucchini: No need to peel before shredding but it is optional based on preference.
- Variations: Refer to additional recipe variations for flavor twists, converting into a loaf, or doubling the recipe.
- Baking Tip: The initial high oven temperature rapidly raises muffin tops for a bakery-style appearance before finishing baking at a lower temperature to ensure a tender interior.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
