Cream Cheese-Filled Zucchini Muffins
Delightful muffins combining zucchini and a creamy cheese filling, perfect for breakfast or snacks.
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.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to 3 months. Thaw at room temperature when ready to eat. For a healthy version, replace half of all-purpose flour with whole wheat flour or use honey/maple syrup instead of sugar.