Cream Cheese Zucchini Muffins
Cream Cheese Zucchini Muffins are a deliciously moist treat that perfectly combines the subtle sweetness of zucchini with creamy cream cheese. These fluffy muffins are ideal for breakfast, snacks, or dessert, offering a delightful burst of flavor in every bite. Easy to make and visually appealing with their golden tops and flecks of green, they will impress family and friends alike. Enjoy these morsels of garden-fresh goodness warm or at room temperature!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium zucchinis (grated)
- 8 oz cream cheese (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Prepare a muffin tin with nonstick spray or liners.
- Grate the zucchinis and squeeze out excess moisture.
- In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and grated zucchini.
- In another bowl, whisk together flour and baking powder. Fold dry ingredients into the wet mixture until just combined.
- Fill muffin cups about two-thirds full with batter. Optionally sprinkle with sugar or cinnamon.
- Bake for 20-25 minutes or until golden brown. Cool for a few minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: - For added flavor, consider mixing in chocolate chips or chopped nuts. - Substitute whole wheat flour for added fiber. - Store leftovers in an airtight container for up to three days or freeze individually wrapped muffins.