Cream Cheese Zucchini Muffins are a delicious way to enjoy the goodness of zucchini. These muffins are moist, tender, and packed with flavor. The cream cheese adds a rich taste that pairs perfectly with the sweetness of the sugars and spices. They’re excellent for breakfast, snacks, or even dessert!
Why Make This Recipe
Making Cream Cheese Zucchini Muffins is a great choice for several reasons. First, it’s a fantastic way to sneak in some veggies into your diet, especially if you or your family aren’t keen on eating them. Second, these muffins are easy to prepare, requiring just a few simple ingredients that you likely already have on hand. Lastly, they are incredibly tasty – the combination of cream cheese and zucchini creates a unique flavor that is sure to please anyone!
How to Make Cream Cheese Zucchini Muffins
Ingredients
- 1 cup grated zucchini
- 1/2 cup cream cheese, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a bowl, mix the grated zucchini, cream cheese, sugar, brown sugar, vegetable oil, eggs, and vanilla until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each muffin cup about halfway, then add a dollop of cream cheese filling if desired, and top with more batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
How to Serve Cream Cheese Zucchini Muffins
Cream Cheese Zucchini Muffins can be enjoyed warm or at room temperature. You can serve them as a breakfast option alongside your favorite coffee or tea. They also make for a great afternoon snack. If you’re feeling indulgent, you can top them with a little extra cream cheese spread or a drizzle of honey.
How to Store Cream Cheese Zucchini Muffins
To store your Cream Cheese Zucchini Muffins, place them in an airtight container. They can be kept at room temperature for up to three days. If you want them to last longer, consider refrigerating them, where they can stay fresh for about a week. You can also freeze them for up to three months; just make sure to wrap them tightly in plastic wrap before placing them in a freezer bag.
Tips to Make Cream Cheese Zucchini Muffins
- Make sure to squeeze the grated zucchini to remove excess moisture. This will help your muffins bake more evenly.
- If you want extra flavor, consider adding chopped nuts or chocolate chips to the batter.
- Don’t overmix the batter; mixing until just combined will help keep your muffins light and fluffy.
Variation
You can try adding spices like nutmeg or ginger for a different flavor profile. If you want to make them healthier, consider substituting half of the all-purpose flour with whole wheat flour or using a sugar substitute.
FAQs
Q1: Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just thaw it and make sure to squeeze out the excess moisture before using it in the recipe.
Q2: How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, your muffins are done.
Q3: Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour to make these muffins gluten-free. Adjust baking time if necessary.
Q4: How long do these muffins last?
When stored properly in an airtight container, they last about three days at room temperature and up to a week in the refrigerator.
Cream Cheese Zucchini Muffins
Ingredients
Wet Ingredients
- 1 cup grated zucchini Squeeze out excess moisture
- 1/2 cup cream cheese, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour Can substitute half with whole wheat flour for a healthier option
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a bowl, mix the grated zucchini, cream cheese, sugar, brown sugar, vegetable oil, eggs, and vanilla until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
- Fill each muffin cup about halfway, then add a dollop of cream cheese filling if desired, and top with more batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.