Cream Cheese Zucchini Muffins

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

Prep Time

15m

Cook Time

22m

Total Time

37m

This Cream Cheese Zucchini Muffin recipe combines the goodness of zucchini with the rich flavor of cream cheese, creating a moist and flavorful treat. With warm spices like cinnamon and nutmeg, these muffins are perfect for breakfast or a snack. Optional coarse sugar topping adds a delightful crunch.

sallysbakingaddiction.com

Recipe Options

Cream Cheese Zucchini Muffins

Ingredients

Cheesecake Filling

Steps

Nutrition Facts

Cream Cheese Zucchini Muffins

Ingredients

Cheesecake Filling

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts