Cream Cheese Filled Zucchini Muffins: A Delicious Surprise!
Cream Cheese Filled Zucchini Muffins are a delightful treat that combines the moistness of zucchini with a creamy cheese filling, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the grated zucchini, flour, sugars, oil, eggs, and vanilla until well combined.
- In a separate bowl, beat the cream cheese with powdered sugar until smooth.
- Fill each muffin cup halfway with the zucchini batter.
- Add a spoonful of the cream cheese mixture on top of the batter in each cup.
- Top with more zucchini batter until the cups are about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let cool before serving.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini.
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to add nuts or chocolate chips for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg