Description
Moist, warmly spiced zucchini muffins filled with a rich, sweet cream cheese center. These bakery-style Cream Cheese-Filled Zucchini Muffins are ideal for breakfast, brunch, snacks, or dessert.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable or canola oil
- 1/2 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups finely shredded zucchini
- 6 ounces full-fat block cream cheese, softened
- 1 large egg yolk
- 1/4 cup granulated sugar, for the filling
- 1/2 teaspoon pure vanilla extract, for the filling
- Coarse sugar for topping, optional
Instructions
- Preheat the oven to 425°F (218°C). Line a 12-count muffin pan with paper liners or lightly grease the cups.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
- In a separate bowl, whisk the oil, brown sugar, granulated sugar, eggs, and vanilla until smooth and combined.
- Fold the shredded zucchini into the wet ingredients.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
- Prepare the filling by beating the softened cream cheese, egg yolk, granulated sugar, and vanilla until smooth and creamy.
- Spoon enough zucchini batter into each muffin cup to cover the bottom.
- Add about 1 tablespoon of cream cheese filling to the center of each cup.
- Cover the filling with the remaining muffin batter, filling each cup nearly to the top. Sprinkle with coarse sugar if desired.
- Bake at 425°F (218°C) for 5 minutes.
- Without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for 15 to 17 minutes, or until a toothpick inserted into the muffin portion comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack. Allow the cream cheese centers to set slightly before serving.
Notes
- Use room-temperature cream cheese to prevent lumps in the filling.
- Do not squeeze the shredded zucchini completely dry; its moisture helps keep the muffins tender.
- If the zucchini is exceptionally watery, blot it lightly with paper towels.
- Check doneness by inserting a toothpick into the muffin portion rather than the cream cheese center.
- Store the muffins in an airtight container in the refrigerator for up to 5 days.
- Freeze cooled muffins in a freezer-safe container for up to 3 months.
- Optional additions include chopped walnuts, pecans, mini chocolate chips, raisins, or citrus zest.
- Prep Time: 20 minutes
- Cook Time: 20–22 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285 kcal
- Sugar: 19 g
- Sodium: 245 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 62 mg