Description

These Cream Cheese Zucchini Muffins are soft, moist, and filled with a luscious creamy cheesecake center. Featuring warm spices like cinnamon and nutmeg paired with fresh shredded zucchini, they are perfect for breakfast or a comforting snack. The baking technique starts at a high temperature to lift the muffin tops, then lowers for thorough cooking, resulting in bakery-style muffins with a tender crumb.

Ingredients

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Muffin Batter

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

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Instructions

Preheat and Prepare Pan: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. Set aside.
Mix Wet Ingredients: In a medium bowl, combine the oil, brown sugar, granulated sugar, egg, and vanilla extract. Whisk together thoroughly, then stir in the shredded zucchini.
Combine Batter: Pour the wet mixture into the dry ingredients and gently whisk or stir just until combined. Be careful not to over-mix to maintain a tender muffin texture.
Prepare Cream Cheese Filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese on medium-high speed until smooth and creamy. Add egg yolk, vanilla extract, and sugar, continuing to beat until fully combined and fluffy.
Assemble Muffins: Drop 1 heaping tablespoon of the zucchini batter into each muffin cup. Add 1 tablespoon of the cream cheese filling on top of the batter layer, then add another heaping tablespoon of zucchini batter to fill the cups to the top. The cream cheese filling may peek out over the top. Sprinkle coarse sugar on top, if using.
Bake Muffins: Bake for 5 minutes at the high temperature of 425°F (218°C). Without removing the muffins, reduce the oven temperature to 350°F (177°C) and bake for an additional 15 to 17 minutes, for a total baking time of about 20 to 22 minutes.
Cool and Serve: Allow the muffins to cool in the pan for at least 10 minutes before serving. Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 1 week.

Notes

Freezing Instructions: Freeze the muffins for up to 3 months for longer storage. Thaw overnight in the refrigerator and warm in the microwave before serving, if desired.
Special Tools: Recommended tools include a 12-count muffin pan, muffin liners, glass mixing bowls, a whisk, and an electric mixer (handheld or stand).
Zucchini Prep: There is no need to peel the zucchini before shredding, but it can be peeled based on preference.
Flavor Variations: You can double the recipe, turn this into a loaf, or experiment with other flavor additions as noted in recipe variations.
Baking Temperature Trick: Starting at a high oven temperature lifts muffin tops quickly for a bakery-style appearance, then baking at a lower temperature ensures the centers cook fully without overbrowning.

Nutrition

Serving Size: 1 muffin
Calories: 270
Sugar: 14g
Sodium: 190mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg