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Ingredients
Scale
- 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
- 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
Instructions
- Preheat oven to 425°F (218°C) and prepare muffin pan.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk oil, brown sugar, granulated sugar, egg, and vanilla. Mix in zucchini.
- Combine wet and dry ingredients, mixing until just blended.
- For the cream cheese filling, beat cream cheese until smooth, then mix in egg yolk, vanilla, and sugar.
- Layer the batter and cream cheese filling in muffin cups.
- Bake at 425°F for 5 minutes, then reduce to 350°F for 15-17 minutes.
- Cool muffins in the pan for at least 10 minutes before serving.
Notes
Store leftovers tightly covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Finely shred zucchini for better incorporation into the batter.
Allow cream cheese to soften for easy mixing.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg