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Homemade Zucchini Cream Cheese Muffins photo

Zucchini Cream Cheese Muffins

These Zucchini Cream Cheese Muffins are a delightful way to sneak in veggies while enjoying a rich, creamy treat!
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 3/4 cup granulated sugar plus 6 tablespoons
  • 1/4 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 7 tablespoons sour milk or buttermilk
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 cups all-purpose flour
  • 2 cups shredded zucchini
  • 4 ounces cream cheese softened

Equipment

  • Muffin tin
  • Parchment paper liners
  • Mixing bowls
  • Whisk
  • Grater
  • Measuring cups and spoons

Method
 

Preparation Steps:
  1. Step 1: Preheat your oven to 350°F (175°C) and line your muffin tin with parchment paper liners.
  2. Step 2: In a large mixing bowl, combine the granulated sugar, vegetable oil, applesauce, and eggs. Whisk until well combined, then add the sour milk and stir until smooth.
  3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and remaining granulated sugar.
  4. Step 4: Grate the zucchini and gently fold it into the wet mixture.
  5. Step 5: Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  6. Step 6: In a small bowl, soften the cream cheese until smooth.
  7. Step 7: Spoon about one tablespoon of muffin batter into each muffin cup, add a dollop of cream cheese, then top with another tablespoon of batter.
  8. Step 8: Bake for 18-22 minutes or until a toothpick comes out clean.
  9. Step 9: Cool in the tin for 5 minutes and then transfer to a wire rack.

Notes

  • Let the muffins cool completely before storing.
  • Store in an airtight container at room temperature for up to 3 days.
  • Freeze muffins wrapped tightly for up to 3 months.