Zucchini Cream Cheese Muffins Recipe

Introduction

These zucchini cream cheese muffins are moist, tender, and perfectly balanced with a hint of cinnamon. The creamy filling adds a delightful surprise, making them a delicious treat for breakfast or snack time.

Ingredients

• 3/4 cup + 6 tablespoons granulated sugar (divided)
• 1/4 cup vegetable oil
• 1/4 cup unsweetened applesauce
• 2 eggs
• 7 tablespoons sour milk (1 teaspoon vinegar plus enough milk to make 7 tablespoons, or use buttermilk)
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 2 cups all-purpose flour
• 2 cups shredded zucchini
• 4 ounces cream cheese (softened)

Instructions

1. Step 1: Preheat the oven to 350°F. Line 12 muffin cups with liners or spray with cooking spray.
2. Step 2: In a large bowl, stir together 3/4 cup sugar, vegetable oil, and applesauce using a wooden spoon or spatula. Add eggs, sour milk, salt, baking soda, and cinnamon, stirring to combine.
3. Step 3: Slowly stir in the flour until just combined, then fold in the shredded zucchini.
4. Step 4: In a separate bowl, mix the softened cream cheese with the remaining 6 tablespoons of sugar until smooth and creamy.
5. Step 5: Spoon about 2 tablespoons of muffin batter into the bottom of each muffin cup. Add about 1 tablespoon of the cream cheese mixture on top of the batter, then cover with the remaining batter, dividing it evenly among the cups.
6. Step 6: Bake for 18 to 24 minutes, or until muffins are golden brown and a toothpick inserted into the batter (not the cream cheese) comes out clean.
7. Step 7: Allow the muffins to cool before serving. Enjoy them warm or at room temperature.

Tips & Variations

• Use fresh zucchini and shred it finely so it blends well into the batter without adding too much moisture.
• For a nutty twist, add 1/2 cup chopped walnuts or pecans to the batter.
• Swap the cinnamon for pumpkin pie spice or nutmeg for a different flavor profile.
• If you prefer a lighter cream cheese filling, try mixing in a tablespoon of Greek yogurt.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. To keep them longer, freeze the muffins in a sealed container or freezer bag for up to 1 month. Thaw at room temperature or warm gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of sour milk or buttermilk?

Yes, but to mimic the tangy flavor and help with leavening, add 1 teaspoon of vinegar or lemon juice to the milk and let it sit for 5 minutes before using.

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure it contains xanthan gum or another binder for best results.

Zucchini Cream Cheese Muffins Recipe

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★★★★★

4.9 from 106 reviews

These moist and flavorful Zucchini Cream Cheese Muffins combine shredded zucchini with a sweet cream cheese filling for a delightful breakfast or snack. The muffins are lightly spiced with cinnamon and made with simple ingredients like applesauce and sour milk for a tender crumb. Perfectly golden on the outside and creamy inside, these muffins are easy to make and delicious served warm or cold.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 1/4 cup unsweetened applesauce
• 2 eggs
• 7 tablespoons sour milk (1 teaspoon vinegar + enough milk to make 7 tablespoons, or buttermilk)
• 4 ounces cream cheese, softened

Dry Ingredients

• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 2 cups all-purpose flour
• 6 tablespoons granulated sugar (for cream cheese mixture)

Produce

• 2 cups shredded zucchini

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin pan by lining it with paper liners or spraying with cooking spray to ensure the muffins don’t stick.
2. Mix Wet Ingredients and Sugar: In a large bowl, combine 3/4 cup granulated sugar, vegetable oil, and applesauce using a wooden spoon or spatula until well blended.
3. Add Eggs and Liquids: Stir in the eggs, followed by the sour milk, ensuring everything is well incorporated.
4. Add Dry Ingredients and Zucchini: Mix in salt, baking soda, and cinnamon. Slowly add the all-purpose flour to the wet mixture while stirring, then fold in the shredded zucchini evenly.
5. Prepare Cream Cheese Filling: In a separate bowl, combine the softened cream cheese and 6 tablespoons granulated sugar. Stir until the mixture is smooth and creamy.
6. Assemble Muffins: Spoon about 2 tablespoons of the muffin batter into the bottom of each muffin cup. Add approximately 1 tablespoon of the cream cheese mixture on top of the batter in each cup. Finally, divide the remaining batter evenly over the cream cheese layer, covering it completely.
7. Bake the Muffins: Place the muffin pan in the oven and bake for 18-24 minutes, or until the muffins turn golden brown and a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
8. Cool and Serve: Allow the muffins to cool before removing them from the pan. Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month.

Notes

• For sour milk, add 1 teaspoon vinegar to milk and let it sit for 5 minutes, or substitute with buttermilk.
• Ensure zucchini is shredded finely for best texture and to prevent excess moisture.
• You can substitute vegetable oil with melted coconut oil or another neutral oil if preferred.
• Do not overbake to keep muffins moist and tender.
• If freezing, thaw muffins at room temperature or warm slightly before serving.

Keywords: Zucchini Muffins, Cream Cheese Muffins, Easy Muffin Recipe, Vegetable Muffins, Breakfast Muffins, Moist Muffins