A perfectly moist zucchini muffin packed with a sweet cinnamon taste and complimented with a soft cream cheese filling!
My husband and I don’t get the chance to party very often. And by party, I mean stay up past our 9:00pm bedtime. HA! We recently had the opportunity to go on a date so we lived it up and went downtown to do a little toe-tapping at an outdoor Big Daddy Weave Christian concert. We met some friends, tried new food at the food trucks, and had a blast!
I have felt very bad leaving my son for us to go on a date, so our ‘dating’ is usually watching a movie together. But for once I didn’t feel guilty because I have finally given myself permission to put just as much effort into myself as I do everyone else – I needed the adult time. I have done a great job of taking care of everyone else and a terrible job of taking care of myself. I think all Mom’s out there can relate! I was not doing myself any favors by not leaving any love left for me!
Speaking of love, you will LOVE these Zucchini Cream Cheese Muffins!
Ingredients for Zucchini Cream Cheese Muffins
- Sugar
- Vegetable Oil
- Unsweetened Applesauce
- Eggs
- Milk
- Lemon Juice
- Flour
- Salt
- Baking Soda
- Cinnamon
- Zucchini
- Cream Cheese
How to Make Zucchini Cream Cheese Muffins
- Preheat the oven to 350. Line muffin cups with liners. Lightly spray the liners with non-stick spray and set aside.
- In a small bowl, combine 7 tbsp of milk and 1 tsp lemon juice. Set aside to let curdle.
- Grate enough zucchini to make 2 cups. Set aside.
- In a large bowl, combine 3/4 cup sugar, 1/4 cup vegetable oil, and 1/4 cup unsweetened applesauce. Mix well, then stir in 2 eggs and curdled milk.
- Combine 2 cups of flour, 1/2 tsp salt, 1 tsp cinnamon, and 1 tsp baking soda and mix well. Pour into large bowl and mix well.
- Pour zucchini into batter and mix until well combined.
- Make the cream cheese filling by mixing together 4 oz softened cream cheese and 6 tbsp sugar. Beat until smooth.
- Spoon about 2 tbsp of batter into the bottom of each muffin liner. Then distribute the cream cheese mixture evenly on top of the batter, using about 1 tbsp of mixture in each muffin cup. Distribute the remaining batter evenly over the cream cheese mixture.
- Bake for 18-20 minutes. Start at 18 minutes and check when the time is up. If you need to add time, add one minute at a time so you don’t overcook the muffins. The top of the muffins should spring up when pressed slightly.
Tips for Making Zucchini Cream Cheese Muffins
- It’s always best to set the oven timer for the lowest amount of time recommended. For these muffins, start baking at 18 minutes then check them before adding time. Check them by touching the top of the muffin. When they spring back from lightly touching them they are done. Normally I would say use a toothpick and poke it through the middle and if it comes out dry they are done, but there is a delicious cream cheese filling in the middle of these so that test won’t work on them! If you need to add time, only add a minute at at time. Keep in mind, the muffins will keep baking in the hot pan for a few minutes after you take them out of the oven so you don’t want to over bake them!
- Depending on how juicy your zucchini is, you may have a little unused batter left.
- You don’t need to peel the zucchini. Leaving the peeling on saves time and doesn’t alter the taste or texture of the muffins!
- You can substitute the lemon juice with vinegar OR if you don’t want to curdle the milk you can use buttermilk.
- Make sure your cream cheese is room temperature before you mix with the sugar, otherwise you will have little lumps. You want it smooth!
- I like to fill the muffin cups with batter right to the top!
- You may have cream cheese filling that oozes out of the tops of the muffins. You can leave it like that or wipe it off when the muffins come out of the oven!
How to Store Zucchini Cream Cheese Muffins
- You can store these in a covered container in the refrigerator for up to 5 days.
- Or you can store them in the freezer in a freezer safe container for up to 3 months.
For More Zucchini Recipes, Check Out:
For More Muffin Recipes, Check Out:
- Vegan Banana Chocolate Chip Muffins with Peanut Butter
- Vegan Pumpkin Cream Cheese Muffins
- Vegan Blueberry Muffins
Zucchini Cream Cheese Muffins
Zucchini Cream Cheese Muffins, a perfectly moist zucchini muffin packed with a sweet cinnamon taste and complimented with a soft cream cheese filling!
Ingredients
Muffins
- 3/4 cup Sugar
- 1/4 cup Vegetable Oil
- 1/4 cup Unsweetened Applesauce
- 2 Eggs
- 7 tbsp Milk + 1 tsp Lemon Juice (Combined to Curdle)
- 2 cups Flour
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 2 cups Shredded Zucchini
Cream Cheese Filling
- 4 oz Cream Cheese, Softened
- 6 tbsp Sugar
Instructions
- Preheat the oven to 350. Line muffin cups with liners. Lightly spray the liners with non-stick spray and set aside.
- In a small bowl, combine 7 tbsp of milk and 1 tsp lemon juice. Set aside to let curdle.
- Grate enough zucchini to make 2 cups. Set aside.
- In a large bowl, combine sugar, oil, and applesauce. Mix well, then stir in eggs and curdled milk.
- Combine flour, salt, cinnamon, and baking soda and mix well. Pour into large bowl and mix well.
- Pour zucchini into batter and mix until well combined.
- Make the cream cheese filling by mixing together cream cheese and sugar. Beat until smooth.
- Spoon about 2 tbsp of batter into the bottom of each muffin liner. Then distribute the cream cheese mixture evenly on top of the batter, using about 1 tbsp of mixture in each muffin cup. Distribute the remaining batter evenly over the cream cheese mixture.
- Bake for 18-20 minutes.
Notes
Adapted from Crazy for Crust
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 246Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 250mgCarbohydrates: 37gFiber: 1gSugar: 20gProtein: 5g
