Cream Cheese Zucchini Muffins

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Preheat the oven to 425°F (218°C). Grease a 12-cup muffin pan or line it with liners. The recipe makes about 10 muffins.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
3. In a medium bowl, whisk together the oil, brown sugar, granulated sugar, egg and vanilla. Whisk in the zucchini.
4. Pour the wet ingredients into the dry and stir or whisk just until combined. Do not overmix.
5. In a medium bowl, beat the cream cheese on medium-high speed until smooth and creamy. Beat in the egg yolk, vanilla and sugar until combined.
6. Spoon 1 heaping tablespoon of batter into each muffin cup. Add 1 tablespoon of cream cheese filling, then another heaping tablespoon of batter, enough to fill the cups to the top. Sprinkle with coarse sugar if you like.
7. Bake for 5 minutes at 425°F (218°C). Without removing the muffins, reduce the oven to 350°F (177°C) and bake another 15 to 17 minutes, for about 20 to 22 minutes total.
8. Let the muffins cool in the pan for at least 10 minutes before serving.
9. Store leftovers covered tightly at room temperature for up to 2 days, or refrigerate for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggBrown sugarCream cheeseZucchini