Sweet and Savory Cream Cheese Zucchini Muffins

Enjoy the lush flavors of Cream Cheese Zucchini Muffins, combining soft zucchini batter with a slice of rich cream cheese for a healthy snack.

Cream Cheese Zucchini Muffins Recipe

Indulge in the irresistible blend of zucchini and sweet cream cheese in every bite of Cream Cheese Zucchini Muffins, your new go-to treat that effortlessly combines healthy veggies with delectable cheesecake flavours. Perfect for breakfast or a decadent snack, these muffins effortlessly slide into your favorite recipe collection.

Ingredients

• 1 and ½ cups (188g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup (120ml) canola or vegetable oil
• ¼ cup (50g) packed light or dark brown sugar
• ½ cup (100g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 and ¼ cups (150g) shredded zucchini (no need to blot)
• optional: coarse sugar for topping

Cheesecake Filling

• 5 ounces (142g) full-fat brick cream cheese, softened to room temperature
• 1 egg yolk, at room temperature
• ½ teaspoon pure vanilla extract
• 3 Tablespoons (36g) granulated sugar
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Instructions

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. This recipe yields about 10 muffins.

Make the zucchini batter

• Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
• In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, and vanilla extract together. Whisk in the zucchini.
• Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Avoid over-mixing.

Make the cream cheese filling

• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy.
• Beat in the egg yolk, vanilla extract, and sugar until combined.
• Spoon 1 heaping Tablespoon of zucchini muffin batter into the muffin cups. Layer with 1 Tablespoon of cream cheese filling, then another heaping Tablespoon of muffin batter—or however much batter is needed to fill the cups to the top.

• Some cream cheese filling can poke out of the top or on the sides. Sprinkle with coarse sugar, if desired.
• Bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C)* and continue baking for another 15–17 minutes. The total time these muffins should be in the oven is around 20-22 minutes. Allow to cool for at least 10 minutes in the pan before serving.
• Cover leftover muffins tightly and store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.

Serving Suggestions

• Fresh Fruit Salad
• Greek Yogurt
• Maple Syrup Drizzle
• Nutty Granola:

Tips and Tricks

• The recipe suggests that shredded zucchini can be replaced with shredded carrot, apple, or even banana for different versions of cream cheese muffins.
• Prefer a loaf to muffins? You can use the same recipe to make a zucchini bread loaf.
• If you're looking to make more than the ten muffins this recipe yields, it can easily be doubled. When doubling the cream cheese filling, use one whole egg instead of two yolks for the perfect consistency.
• When preparing your zucchini, use a box grater for the best texture, and remember there’s no need to drain the moisture.