Cream Cheese Filled Zucchini Muffins
Moist cinnamon zucchini muffins with a sweet cream cheese center, baked in a standard muffin pan.
Equipment
- Muffin pan
- paper liners
- Two mixing bowls
- Whisk
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour spooned and leveled
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup canola or vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 tsp vanilla extract
- 1 large egg
- 1 cup shredded zucchini squeezed dry
- 4 oz cream cheese softened
- ¼ cup granulated sugar for the filling
- ½ tsp vanilla extract for the filling
- 1 large egg yolk for the filling
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease 10 muffin cups.
- Make the filling. Beat the cream cheese, egg yolk, 1/4 cup sugar, and 1/2 tsp vanilla until smooth.
- Mix the batter. Whisk the dry ingredients, stir the oil, sugars, vanilla, and egg together, add the zucchini, then combine just until no flour streaks remain.
- Fill. Fill the cups half full, add a spoonful of filling, and top with the remaining batter.
- Bake. Bake 20 to 25 minutes until golden with a clean toothpick, then cool in the pan briefly.
Notes
Substitutions: Replace half the flour with whole wheat flour for a nuttier muffin.
Tips: Squeeze the zucchini dry and mix gently. Do not eat raw batter.
Storage: Refrigerate up to 3 days or freeze up to 3 months.