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cream cheese zucchini muffins

Irresistible Cream Cheese Zucchini Muffins

Delicious Irresistible Cream Cheese Zucchini Muffins recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 47 minutes
Servings: 10 muffins
Calories: 2025
Ingredients Method

Ingredients
  

For the muffin batter::
  • 1 1/2 cups flour (I always use King Arthur all-purpose flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup oil (I use Wesson vegetable oil for a neutral taste)
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg (room temperature, about 70°F)
  • 1 1/2 tsp vanilla
  • 1 1/4 cups zucchini (finely shredded and squeezed dry of excess moisture)
For the filling::
  • 5 oz cream cheese (I prefer Philadelphia brand for a smoother texture)
  • 1 egg yolk
  • 1/2 tsp vanilla
  • 3 tbsp sugar
  • 1/2 tsp lemon zest
For the topping::
  • 1 1/2 tbsp coarse sugar

Method
 

  1. Preheat your oven to 425°F and grease a standard 12-cup muffin pan with oil or cooking spray. While the oven heats, prepare the cream cheese filling by beating together the room-temperature cream cheese, egg yolk, vanilla, and sugar until completely smooth and creamy—this takes about 2-3 minutes. I prefer Philadelphia cream cheese because it blends so much more smoothly than other brands, giving you a silky filling without lumps. Set the filling aside.
  2. In one bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. In another bowl, whisk together oil, brown sugar, sugar, egg, and vanilla until well blended. Add the finely shredded zucchini to the wet mixture and stir until evenly distributed. Make sure to squeeze your zucchini dry before shredding—excess moisture is the enemy of moist muffins, and this extra step prevents soggy, dense results.
  3. Fold the dry ingredient mixture from Step 2 into the wet zucchini mixture until just combined—don't overmix, as this keeps the muffins tender. Scoop about 1 tablespoon of batter into each prepared muffin cup, then add about 1 teaspoon of the cream cheese filling from Step 1 to the center of each cup. Top each with another tablespoon of batter, covering the filling completely. Sprinkle the coarse sugar evenly over the top of each muffin and add the lemon zest for brightness.
  4. Place the muffin pan in the preheated 425°F oven and bake for 5 minutes—this high initial temperature helps set the structure and gives the muffins a nice top. After 5 minutes, reduce the oven temperature to 350°F and continue baking for 15-17 minutes more, until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean or with just a few moist crumbs. The temperature drop prevents the tops from over-browning while the interiors finish cooking through.
  5. Let the muffins cool in the pan for 10 minutes—this allows them to set enough to handle without falling apart. Turn them out onto a wire rack to cool completely before serving, or enjoy them while still slightly warm with a cup of coffee.