Simple Cream Cheese Zucchini Muffins Recipe

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.

Step 1

Step 2

Get a medium-sized bowl and add the cinnamon, salt, baking soda, ginger, and nutmeg. Use a whisk to mix the ingredients together.

Step 3

Mix melted butter, granulated sugar, and brown sugar in a large bowl. Whisk egg in until well integrated. Grated zucchini should be uniformly distributed. 

Step 4

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.

Step 5

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. 

Step 6

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. 

Step 7

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.

Step 8

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.

Step 9

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.  

Also See

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