Cream Cheese Zucchini Muffins

Cream Cheese Zucchini Muffins are a delightful addition to your kitchen repertoire. Imagine biting into a warm muffin, where the moist zucchini batter meets a rich, creamy center. This simple yet satisfying treat not only tastes delicious but also cleverly incorporates veggies into your diet, making it a sneaky way to add some nutrition to your breakfast or snack time. Plus, they’re a fun way to enjoy seasonal zucchini, especially if you happen to have an abundance from your garden or farmer’s market.

As you gather your ingredients and prepare to transform everyday staples into something extraordinary, keep in mind that each step brings you closer to that perfect balance of sweetness and spice. With just the right hints of cinnamon and nutmeg, these muffins will fill your kitchen with warmth, making everyone eager to taste freshly baked goodness. Let’s get started, and soon you’ll have a batch of Cream Cheese Zucchini Muffins ready to enjoy!

Why This Recipe Works

Cream Cheese Zucchini Muffins are a delicious blend of moist zucchini batter and rich cream cheese filling that brings a delightful twist to your breakfast table. The careful layering of flavors makes each bite a pleasant surprise. The use of flavorful spices infuses warmth and comfort into these treats, making them irresistible.

Why You’ll Love This Cream Cheese Zucchini Muffins

These muffins are not just a treat for your taste buds; they cleverly sneak in some veggies! Perfectly spiced and topped with a sugary crunch, they are ideal for breakfast, snacks, or even dessert. Plus, they’re easy to make. You can enjoy them fresh or store for later.

Ingredients for Cream Cheese Zucchini Muffins

• For the Muffins:
• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (120ml) canola or vegetable oil
• 1/4 cup (50g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 and 1/4 cups (150g) shredded zucchini (no need to blot)

• Optional: coarse sugar for topping

• For the Cheesecake Filling:

• 5 ounces (142g) full-fat brick cream cheese, softened to room temperature
• 1 egg yolk, at room temperature
• 1/2 teaspoon pure vanilla extract
• 3 Tablespoons (36g) granulated sugar

Make the Zucchini Batter

First, preheat your oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners. This recipe yields about 10 muffins, perfect for sharing!

Next, grab a large bowl and whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set that aside for a moment. In another bowl, whisk the oil, brown sugar, granulated sugar, egg, and vanilla extract until well combined. Now, it’s time to mix in the shredded zucchini! Combine the wet and dry ingredients by stirring until just blended. Remember to avoid over-mixing; a few lumps are okay.

Create the Cream Cheese Filling

For the cream cheese filling, in a medium bowl, use a handheld or stand mixer fitted with a paddle attachment. Beat the cream cheese on medium-high speed until it’s smooth and creamy. Then, add in the egg yolk, vanilla extract, and sugar, mixing until everything is fully combined. That creamy filling is going to make your muffins special!

Layer and Bake

Now comes the fun part! Spoon 1 heaping tablespoon of zucchini muffin batter into each prepared muffin cup. Top that with 1 tablespoon of the cream cheese filling, followed by another heaping tablespoon of muffin batter—make sure to fill the cups to the top. If you like, sprinkle some coarse sugar on top for added crunch.

Bake them in your preheated oven for 5 minutes at 425°F (218°C). Then, without opening the oven door, reduce the heat to 350°F (177°C) and continue baking for another 15–17 minutes. Total baking time should be about 20-22 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for at least 10 minutes before serving—you’ll start to smell the heavenly aroma!

Storage Tips

Have some leftovers? Not a problem! Cover them tightly to keep them fresh. You can store the muffins at room temperature for up to 2 days, or in the refrigerator for up to 1 week.

Serving Suggestions

Enjoy these muffins warm with a pat of butter, or pair them with fresh fruit for a balanced breakfast. They also make for a perfect afternoon snack or dessert served with a dollop of whipped cream. The combination is simply delightful.

Tips for Success

• Ensure that your zucchini is finely shredded to incorporate smoothly into the batter.
• Let the cream cheese soften to room temperature for easy mixing.
• Don’t over-mix the batter to keep your muffins light and fluffy.

Variations

Feel free to get creative! You can add chocolate chips for a sweet twist or nuts for some extra crunch. If you want to make them a bit healthier, swap half of the all-purpose flour for whole wheat flour.

Pairing Ideas

These muffins pair beautifully with a cup of coffee or tea. For a heartier breakfast, enjoy them alongside a serving of yogurt or oatmeal. The flavor combinations will make your breakfast special.

FAQs

1. Can I use frozen zucchini for this recipe?
Yes, feel free to use frozen zucchini! Just make sure to thaw and drain it well before adding it to the batter.

2. Can I omit the cream cheese filling?
Absolutely! You can create plain zucchini muffins by simply skipping the cream cheese layer. They’ll still be delicious.

3. How can I make these muffins gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes binding agents for the best texture.

4. Can I add nuts or chocolate chips?
Definitely! You can mix in about 1/2 cup of chopped nuts or chocolate chips into the batter for added flavor and crunch.

5. How do I know when the muffins are done baking?
Just insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they’re ready!

Enjoy crafting these Cream Cheese Zucchini Muffins in your kitchen! With their moist texture, sweet spice, and creamy filling, they’ll quickly become a family favorite. Whether enjoyed fresh or stored for later, they offer a tasty treat that’s both satisfying and nourishing. Happy baking!

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