Making cream cheese zucchini muffins requires layering zucchini batter and filling. Soft and moist cinnamon muffins with a crispy coarse sugar topping are delightful.
–1 and 1/2 cups (188g) all-purpose flour– 1 teaspoon baking powder– 1/2 teaspoon baking soda– 1/2 teaspoon salt– 2 teaspoons ground cinnamon– 1/4 teaspoon ground nutmeg– 1/2 cup (120ml) canola or vegetable oil– 1/4 cup (50g) packed light or dark brown sugar
Ingredient
– 1/2 cup (100g) granulated sugar– 1 large egg, at room temperature– 1 teaspoon pure vanilla extract– 1 and 1/4 cups (150g) shredded zucchini (no need to blot)Cheesecake Filling– 5 ounces (142g) full-fat brick cream cheese– 1 egg yolk, at room temperature– 1/2 teaspoon pure vanilla extract– 3 Tablespoons (36g) granulated sugar
Ingredient
Direction
1
Start oven at 425°F (218°C). Line a 12-count muffin tin with cupcake liners or nonstick spray. This makes 10 muffins.
2
Save a big bowl of flour, baking powder, baking soda, salt, cinnamon and nutmeg for zucchini batter. In a large basin, mix oil, brown sugar, granulated sugar, egg, and vanilla.
3
Cream cheese filling. A handheld or stand mixer with a paddle or whisk attachment beats cream cheese in a medium bowl on medium-high speed until smooth.
4
Put 1 heaping scoop zucchini muffin batter in each cup. After 1 tablespoon cream cheese, add another heaping scoop muffin batter. Cream cheese edges protrude. Optional course sugar.
After 5 minutes at 425°F (218°C), decrease heat to 350°F (177°C)* and bake muffins for 15–17 minutes. Bake these muffins 20–22 minutes. Serve after 10 minutes of pan cooling.
5
Remaining muffins can be refrigerated for up to a week or kept at room temperature for up to two days when securely covered.