Name: Cream Cheese Zucchini Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 10
Ingredients: 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

Ingredients

(Servings: 10)

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

Cream Cheese Zucchini Muffins

Ingredients

Cheesecake Filling

Steps

Nutrition Facts

Comments

Cream Cheese Zucchini Muffins

Ingredients

Cheesecake Filling

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts