Although zucchini has a moderate flavor, it adds moisture and color to baked foods. Soft, moist, spiced zucchini muffins are easy to make. Still, I think it could be better.
For the cream cheese filling – 6 ounces cream cheese, softened – 3 tablespoons granulated sugar – 1 teaspoon vanilla extract For the zucchini muffin – 1 1/2 cups (180g) all-purpose flour – 1 teaspoon baking powder – 1 teaspoon ground cinnamon – 1/2 teaspoon kosher salt – 1/2 teaspoon baking soda – 1/2 teaspoon ground ginger – 1/2 teaspoon ground nutmeg – 1/2 cup (113g) unsalted butter, melted – 1/3 cup (67g) granulated sugar – 1/3 cup (71g) packed light brown sugar – 1 large egg – 1 cup (about 180g) grated zucchini, packed – 2 tablespoons turbinado sugar, for sprinkling, optional
Set a central oven rack and warm to 425°F. Line a normal muffin pan. Whisk the cream cheese, sugar, and vanilla extract in a small bowl until smooth and peanut butter-like.
Get a medium-sized bowl and add the cinnamon, salt, baking soda, ginger, and nutmeg. Use a whisk to mix the ingredients together.
Mix melted butter, granulated sugar, and brown sugar in a large bowl. Whisk egg in until well integrated. Grated zucchini should be uniformly distributed.
Add flour to zucchini. Use a rubber spatula to mix until no dry flour remains. Some muffin recipes are thicker, but zucchini adds moisture in the oven.
Use a cookie scoop or two spoons to scoop a rounded tablespoon of batter into each muffin cup. Put a tablespoon of cream cheese on the batter.
Evenly distribute the remaining muffin batter between each cup. You can use a spoon or butter knife to completely surround the cream cheese filling or leave it for a swirl.
After 5 minutes at 425°F, lower the oven temperature to 350°F and bake the muffins for 15 minutes. The muffins will have matte tops and brown edges when done.
Transfer the muffins to a wire rack to cool for at least 10 minutes after 5 minutes in the pan. Serve warm or room temperature.
If you have muffins left over after they have cooled, you can keep them on the table for up to two days or in the fridge for up to a week in an airtight container.