Description
Layer zucchini batter and cream cheese filling together to make Cream Cheese Zucchini Muffins. These super soft and moist muffins taste warmly spiced with cinnamon and finish with a crunchy coarse sugar topping.
Ingredients
- 1 and 1/2 cups (188g) all-purpose flour, spooned and 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
- Coarse sugar for topping, optional
- 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
- Preheat 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.
- Make the zucchini batter. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
- In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, and vanilla extract together. Whisk in the shredded zucchini.
- Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Do not overmix.
- Make the cream cheese filling. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy.
- Beat in the egg yolk, vanilla extract, and sugar until combined.
- Spoon 1 heaping Tablespoon of zucchini muffin batter into each prepared muffin cup.
- Layer with 1 Tablespoon of cream cheese filling, then top with another heaping Tablespoon of muffin batter, or enough batter to fill the cups all the way to the top.
- Let some cream cheese filling poke out of the top or sides if needed. Sprinkle with coarse sugar, if desired.
- Bake for 5 minutes at 425°F (218°C). Then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15 to 17 minutes.
- Bake for about 20 to 22 minutes total, or until the muffin tops look set and the batter portion tests done.
- Allow the muffins to cool for at least 10 minutes in the pan before serving.
- Cover leftover muffins tightly and store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat in the microwave if desired.
- Zucchini: You do not need to peel the zucchini before shredding, but you can peel it if preferred.
- Do not blot the shredded zucchini for this recipe. Its moisture helps keep the muffins soft.
- Why the initial high oven temperature works: The first 5 minutes at high heat quickly lifts the muffin tops. Then the lower heat bakes the centers, giving the muffins tall bakery-style tops.
- Nutrition values are estimates based on the ingredients provided.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 18g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg