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Merry

Cream Cheese Zucchini Muffins

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

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

Method
 

Preheat the oven:
  1. Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with muffin liners.
Make the cream cheese filling:
  1. 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:
  1. In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, ginger, and nutmeg.
Combine the wet ingredients:
  1. 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:
  1. 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:
  1. Use a cookie scoop or spoon to fill each muffin liner with about 1 tablespoon of batter.
  2. Add 1 tablespoon of cream cheese filling on top of the batter in each liner.
  3. 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:
  1. 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:
  1. 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.
 

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