Cream Cheese-Filled Zucchini Muffins Recipe

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Cream cheese zucchini muffins have cream cheese filling and zucchini batter. These delicate, moist muffins are cinnamon-y delicious with a crispy coarse sugar topping.

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Ingredient

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Direction

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Preheat oven to 425°F (218°C). Cover a 12-count muffin pan with nonstick spray or cupcake liners. This recipe makes 10 muffins.

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Zucchini batter requires flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a big bowl. In a medium bowl, mix oil, brown sugar, granulated sugar, egg, and vanilla.

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Blend cream cheese in a medium bowl on medium-high speed using a handheld or stand mixer with a paddle or whisk attachment. Whisk egg yolk, sugar, and vanilla.

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Use 1 heaping tablespoon zucchini muffin batter per cup. Add 1 spoonful cream cheese and 1 heaping tablespoon muffin batter to each cup. Tops and sides cream cheese. Buy coarse sugar.

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After 5 minutes at 425°F (218°C), bake the muffins at 350°F (177°C)* for 15–17 minutes. 20–22 minutes for muffins. Let the pan cool 10 minutes before serving.

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Remaining muffins can be refrigerated for up to a week or kept at room temperature for up to two days when securely covered.

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Cream Cheese-Filled Zucchini Muffins Recipe

Cream cheese zucchini muffins have cream cheese filling and zucchini batter. These delicate, moist muffins are cinnamon-y delicious with a crispy coarse sugar topping.

Ingredient

Direction

Preheat oven to 425°F (218°C). Cover a 12-count muffin pan with nonstick spray or cupcake liners. This recipe makes 10 muffins.

Zucchini batter requires flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a big bowl. In a medium bowl, mix oil, brown sugar, granulated sugar, egg, and vanilla.

Blend cream cheese in a medium bowl on medium-high speed using a handheld or stand mixer with a paddle or whisk attachment. Whisk egg yolk, sugar, and vanilla.

Use 1 heaping tablespoon zucchini muffin batter per cup. Add 1 spoonful cream cheese and 1 heaping tablespoon muffin batter to each cup. Tops and sides cream cheese. Buy coarse sugar.

After 5 minutes at 425°F (218°C), bake the muffins at 350°F (177°C)* for 15–17 minutes. 20–22 minutes for muffins. Let the pan cool 10 minutes before serving.

Remaining muffins can be refrigerated for up to a week or kept at room temperature for up to two days when securely covered.

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