Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 310kcal 15%
Fat 17g 26%
Saturated Fat 6g 30%
Carbohydrates 36g 12%
Fiber 1g 4%
Sugar 21g 42%
Protein 5g 10%
Cholesterol 55mg 18%
Sodium 230mg 9%

Percent Daily Values are based on a 2,000 calorie diet.

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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 15m

Cook 22m

Total 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.

Nutrition Facts

Cream Cheese Zucchini Muffins

Ingredients

Cheesecake Filling

Steps

Nutrition Facts

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