Name: Zucchini Cream Cheese Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 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)

Zucchini Cream Cheese Muffins are the perfect way to sneak in some vegetables while indulging in a delightful treat. These muffins are moist, fluffy, and have a rich cream cheese filling that elevates them from ordinary to extraordinary. Whether you’re looking for a breakfast option, a snack for your afternoon tea, or something to share with friends, these muffins are sure to impress. Let’s dive into why this recipe has become my go-to for baking!

Why It’s My Go-To

There’s something incredibly satisfying about a muffin that’s both delicious and nutritious. Zucchini Cream Cheese Muffins not only deliver on flavor but also provide a hidden boost of vitamins from the zucchini. The cream cheese adds a luscious texture that makes each bite feel indulgent, while the cinnamon adds warmth and spice. Plus, they’re easy to whip up, making them a staple in my baking repertoire.

What We’re Using

To make these amazing Zucchini Cream Cheese Muffins, we’ll be using the following ingredients:

3/4 cup + 6 tablespoons granulated sugar – Sweetness is key, and this combination gives the perfect balance.
1/4 cup vegetable oil – For moisture and richness.
1/4 cup unsweetened applesauce – Adds moisture and a hint of natural sweetness.
2 eggs – Essential for binding the ingredients together.
7 tablespoons sour milk – This can be made with 1 teaspoon vinegar and enough milk to make 7 tablespoons, or you can use buttermilk.
1/2 teaspoon salt – To balance the sweetness.
1 teaspoon baking soda – Helps the muffins rise.
1 teaspoon cinnamon – Adds a warm, aromatic flavor.
2 cups all-purpose flour – The base of our muffins.
2 cups shredded zucchini – The star of the show, adding moisture and nutrition.
4 ounces cream cheese, softened – For that creamy, rich filling.

What You’ll Need (Gear)

Before we get started, make sure you have the right tools in your kitchen:

Muffin tin – Essential for baking the muffins.
Parchment paper liners – To prevent sticking and make cleanup easier.
Mixing bowls – For combining the wet and dry ingredients.
Whisk – To mix the ingredients smoothly.
Grater – For shredding the zucchini.
Measuring cups and spoons – To ensure accuracy in your ingredients.

How to Prepare Zucchini Cream Cheese Muffins

Now that we’ve gathered all our ingredients and gear, let’s jump into the step-by-step process of making these delightful muffins.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line your muffin tin with parchment paper liners. This will ensure that your muffins bake evenly and come out easily.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the 3/4 cup of granulated sugar, 1/4 cup of vegetable oil, 1/4 cup of unsweetened applesauce, and the two eggs. Whisk these ingredients together until they are well combined. Next, add the sour milk (made with vinegar and milk or buttermilk) to the mixture and stir until smooth.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and the remaining 6 tablespoons of granulated sugar. This helps to distribute the baking soda and spices evenly throughout the flour.

Step 4: Fold in the Zucchini

Grate the zucchini and gently fold it into the wet mixture, ensuring that it’s evenly incorporated. This adds moisture and helps create that wonderful texture we’re looking for.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined—be careful not to overmix, as this can lead to dense muffins.

Step 6: Prepare the Cream Cheese Filling

In a small bowl, soften the cream cheese until smooth. You can use a hand mixer or a spatula to achieve a creamy consistency.

Step 7: Fill Muffin Tins

Spoon about one tablespoon of the muffin batter into each muffin cup. Then, add a dollop of the softened cream cheese mixture on top of the batter, followed by another tablespoon of muffin batter to cover the cream cheese. Repeat until all muffin cups are filled.

Step 8: Bake

Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean (aside from the cream cheese).

Step 9: Cool and Enjoy

Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

Dairy-Free/Gluten-Free Swaps

If you’re looking for alternatives to make these Zucchini Cream Cheese Muffins dairy-free or gluten-free, consider the following substitutions:

Dairy-Free Cream Cheese – Use a plant-based cream cheese for the filling.
Almond Milk or Oat Milk – Substitute sour milk with your favorite non-dairy milk blended with vinegar to create a similar acidity.
Gluten-Free All-Purpose Flour – Replace all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.

Slip-Ups to Skip

To ensure your Zucchini Cream Cheese Muffins turn out perfectly, avoid these common mistakes:

Overmixing the batter can lead to tough muffins. Mix until just combined!
Not squeezing excess moisture from the shredded zucchini can result in soggy muffins. Use a clean kitchen towel to wring out the zucchini.
Forgetting to preheat the oven may lead to uneven baking. Always ensure your oven is at the right temperature before starting.
Skipping the cream cheese filling could make your muffins less special. Don’t skip this step—it’s the star of the show!

Cooling, Storing & Rewarming

Once your Zucchini Cream Cheese Muffins are baked and cooled, follow these tips for cooling, storing, and reheating:

Let the muffins cool completely on a wire rack before storing. To store, keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If you want to freeze them, wrap each muffin tightly in plastic wrap and place them in a zip-top freezer bag. They can be frozen for up to 3 months.

To rewarm, simply pop them in the microwave for a few seconds or in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through.

Quick Q&A

Can I use frozen zucchini in this recipe?

Yes, you can use frozen zucchini! Just make sure to thaw it and squeeze out any excess moisture before adding it to the batter.

How do I know when the muffins are done baking?

The muffins are done when a toothpick inserted into the center comes out clean, except for any cream cheese. They should also be lightly golden on top.

Can I add nuts or chocolate chips to the muffins?

Absolutely! Feel free to fold in some chopped nuts or chocolate chips for an extra layer of flavor. Just adjust the quantity to your preference.

What can I substitute for eggs in this recipe?

You can use flax eggs as a vegan substitute. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit until it thickens.

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Bring It Home

These Zucchini Cream Cheese Muffins are not just a treat; they’re a celebration of flavors and textures that come together to create something truly special. Whether you enjoy them fresh out of the oven or as a snack later in the week, they are sure to delight all who try them. So, grab your apron, gather your ingredients, and let’s make these delicious muffins that are bound to become a family favorite!