Description

Delight in these moist and flavorful Cream Cheese Zucchini Muffins, featuring a tender zucchini batter layered with a rich, creamy cheesecake filling. Perfectly spiced with cinnamon and nutmeg, these bakery-style muffins are baked with a special two-step temperature technique to achieve lofty tops and moist centers.

Ingredients

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Muffin Batter

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
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
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)
Optional: coarse sugar for topping

Cheesecake Filling

5 ounces (142g) full-fat brick cream cheese, softened to room temperature
1 egg yolk, at room temperature
1/2 teaspoon pure vanilla extract
3 Tablespoons (36g) granulated sugar

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying it with nonstick spray or lining with cupcake liners. This recipe will yield about 10 muffins.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. Set this mixture aside.
Combine Wet Ingredients and Zucchini: In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, and vanilla extract until smooth. Then stir in the shredded zucchini thoroughly.
Combine Wet and Dry Mixtures: Pour the wet zucchini mixture into the bowl with dry ingredients. Gently whisk or stir until just combined, taking care not to overmix to keep the muffins tender.
Prepare Cream Cheese Filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed until smooth and creamy. Add the egg yolk, vanilla extract, and sugar and beat again until fully incorporated and the filling is smooth.
Assemble Muffins: Spoon one heaping tablespoon of zucchini batter into each muffin cup. Add about one tablespoon of cream cheese filling on top of the batter in each cup. Then add another heaping tablespoon of batter to fill cups nearly to the top, allowing some cream cheese filling to peek through. If desired, sprinkle coarse sugar on top.
Bake Muffins: Place the muffin pan in the oven and bake at 425°F (218°C) for 5 minutes to quickly raise the muffin tops. Without removing the muffins, reduce the oven temperature to 350°F (177°C) and continue baking for 15–17 minutes more, until muffins are cooked through and a toothpick inserted comes out clean.
Cool Muffins: Allow the muffins to cool in the pan for at least 10 minutes before removing and serving.
Store Leftovers: Cover leftover muffins tightly and store at room temperature for up to 2 days or refrigerate for up to 1 week. For longer storage, freeze for up to 3 months.

Notes

Freezing Instructions: Freeze muffins for up to 3 months. Thaw overnight in the refrigerator, and reheat in the microwave if desired.
Special Tools: 12-count muffin pan, muffin liners, glass mixing bowls, whisk, electric mixer (handheld or stand).
Zucchini: No need to peel zucchini before shredding unless preferred.
Dutch oven baking technique: The initial high oven temperature gives the muffins an extra lift for bakery-style tops, then lowering the heat finishes baking the centers perfectly.
Variations: This recipe can be doubled, turned into a loaf, or flavored differently—refer to recipe variations for ideas.

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 16g
Sodium: 220mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 50mg