Description
Indulge in the perfect blend of moist zucchini muffins and creamy, sweet filling with these Cream Cheese Zucchini Muffins. Packed with warm spices and a hidden cream cheese surprise in the center, these muffins are as comforting as they are delicious. Perfect for breakfast, a snack, or dessert, these muffins will have you coming back for more!
Ingredients
For the cream cheese filling:
- 6 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For the zucchini muffins:
-
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup (113g) unsalted butter, melted
- 1/3 cup (67g) granulated sugar
- 1/3 cup (71g) packed light brown sugar
- 1 large egg
- 1 cup (about 180g) grated zucchini, packed
- 2 tablespoons turbinado sugar (optional, for sprinkling)
Instructions
- Preheat the oven:
Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with muffin liners. - Make the cream cheese filling:
In a small bowl, whisk together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy, like peanut butter. - Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, ginger, and nutmeg. - Combine the wet ingredients:
In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Add the egg and whisk until fully incorporated. Stir in the grated zucchini until evenly distributed. - Combine the wet and dry ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula just until no streaks of flour remain. The batter will be slightly thick. - Assemble the muffins:
- Use a cookie scoop or spoon to fill each muffin liner with about 1 tablespoon of batter.
- Add 1 tablespoon of cream cheese filling on top of the batter in each liner.
- Divide the remaining batter evenly among the muffin cups, ensuring the cream cheese filling is covered. Optionally, sprinkle the tops with turbinado sugar.
- Bake the muffins:
Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and bake for an additional 15 minutes. The tops should look matte, and the edges should be golden brown. - Cool and serve:
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack. Let them cool for at least 10 minutes before serving. Enjoy warm or at room temperature.
Notes
-
- Storage: Store muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
- Freezing: Wrap cooled muffins tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
- Customizations: Add 1/2 cup of chopped walnuts, raisins, or chocolate chips to the batter for extra texture and flavor.
- Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American