Cream Cheese-Filled Zucchini Muffins are a delightful treat everyone will love. These muffins combine the freshness of zucchini with a creamy filling that makes each bite delicious. Perfect for breakfast or a snack, they’re both moist and flavorful.
Why Make This Recipe
Making Cream Cheese-Filled Zucchini Muffins is a great way to sneak in some veggies while satisfying your sweet tooth. Zucchini adds moisture and nutrition, while the cream cheese filling creates a rich and satisfying contrast. Plus, they’re easy to make and use simple ingredients that you likely already have at home.
How to Make Cream Cheese-Filled Zucchini Muffins
Making these muffins is straightforward and fun! Follow these steps to create your own batch.
Ingredients
- 1 and 1/2 cups all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup canola or vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup shredded zucchini
- 4 ounces cream cheese (softened)
- 1 egg yolk
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Directions
- Preheat the oven to 350 degrees Fahrenheit. Spray 10 cavities in a muffin pan well with non-stick cooking spray and set aside.
- To make the cream cheese filling: In a medium bowl, mix softened cream cheese, egg yolk, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until smooth. Set aside.
- To make the muffins: In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In another bowl, mix oil, granulated sugar, brown sugar, vanilla extract, and egg until well combined. Stir in the shredded zucchini. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each muffin cavity half full with the muffin batter. Add about a tablespoon of cream cheese filling on top of the batter, then cover with the remaining batter.
- Bake for around 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool slightly before removing them from the pan.
How to Serve Cream Cheese-Filled Zucchini Muffins
Serve these muffins warm or at room temperature. They make a great addition to breakfast or can be enjoyed as a mid-afternoon snack. Pair them with a cup of coffee or tea for a perfect treat!
How to Store Cream Cheese-Filled Zucchini Muffins
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze these muffins for up to 3 months. Just thaw them at room temperature when you’re ready to eat.
Tips to Make Cream Cheese-Filled Zucchini Muffins
- Make sure to measure the zucchini after shredding and squeezing out excess moisture for the best texture.
- You can spice up the muffins by adding chocolate chips or nuts to the batter.
- If you don’t have cream cheese, you can substitute it with ricotta or cottage cheese for a different filling.
Variation
For a healthier version, you can replace half of the all-purpose flour with whole wheat flour. You can also use honey or maple syrup instead of sugar for natural sweetness.
FAQs
1. Can I use frozen zucchini?
Yes, you can use frozen zucchini. Make sure to thaw it and drain any excess moisture before using.
2. Can I make these muffins gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend.
3. How can I tell when the muffins are done baking?
Insert a toothpick into the center of the muffins. If it comes out clean or with a few crumbs attached, they are done.
Enjoy baking and savoring these lovely Cream Cheese-Filled Zucchini Muffins!
Cream Cheese-Filled Zucchini Muffins
Ingredients
Muffin Ingredients
- 1.5 cups all-purpose flour (spooned & leveled)
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup canola or vegetable oil
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup shredded zucchini Measure after shredding and squeezing out excess moisture.
Cream Cheese Filling Ingredients
- 4 ounces cream cheese (softened)
- 0.25 cup granulated sugar
- 0.5 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Spray 10 cavities in a muffin pan with non-stick cooking spray and set aside.
- In a medium bowl, mix softened cream cheese, egg yolk, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until smooth. Set aside.
Making the Muffins
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix oil, granulated sugar, brown sugar, vanilla extract, and egg until well combined.
- Stir in the shredded zucchini.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each muffin cavity half full with the muffin batter. Add about a tablespoon of cream cheese filling on top of the batter, then cover with the remaining batter.
- Bake for around 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly before removing them from the pan.
