Description
These Cream Cheese Zucchini Muffins are moist, flavorful, and perfectly spiced with cinnamon and nutmeg. Featuring a luscious cream cheese filling layered inside, these bakery-style muffins have an impressive tall rise thanks to a unique baking method involving an initial high oven temperature. Made with shredded zucchini, a mix of brown and granulated sugars, and a tender crumb, they are perfect for breakfast, snacks, or an easy dessert.
Ingredients
Units
Scale
Zucchini 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
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
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C). Grease a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe will yield about 10 muffins.
- Make the Zucchini Batter: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. In a separate medium bowl, whisk together the oil, brown sugar, granulated sugar, egg, and vanilla extract until combined. Stir the shredded zucchini into the wet ingredients. Pour the wet ingredients into the dry and gently stir or whisk until just combined—do not overmix to keep muffins tender.
- Prepare the Cream Cheese Filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese on medium-high speed until smooth and creamy. Add the egg yolk, vanilla extract, and granulated sugar and beat until well combined and smooth.
- Assemble the Muffins: Spoon about 1 heaping tablespoon of the zucchini batter into each muffin cup. Add 1 tablespoon of the cream cheese filling on top, then top with another heaping tablespoon of the zucchini batter, filling cups completely. Some cream cheese filling may peek out from the sides or top. Optionally, sprinkle each muffin with coarse sugar for extra crunch and sweetness.
- Bake the Muffins: Place the pan in the oven and bake for 5 minutes at 425°F (218°C). Without removing the muffins from the oven, reduce the temperature to 350°F (177°C) and bake for an additional 15–17 minutes until the muffins are golden and a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean. Total baking time is around 20 to 22 minutes.
- Cool and Serve: Allow the muffins to cool in the pan for at least 10 minutes before removing and serving. Store any leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then warm in the microwave if desired.
- Special Tools: A 12-count muffin pan, muffin liners, mixing bowls, whisk, and an electric mixer (handheld or stand) make preparation easier.
- Zucchini Prep: The zucchini is shredded with skin on, but you can peel it if preferred.
- Variations: See possible recipe variations for different flavor ideas or for turning this recipe into a loaf. You can also double the recipe if needed.
- Baking Tip: The initial 5-minute bake at high temperature helps the muffins rise tall and adds a bakery-style appearance, followed by a lower temperature bake for even cooking of the muffin centers.
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
