Cream Cheese Zucchini Muffins
Cream Cheese Zucchini Muffins are a delightful blend of moist zucchini and rich cream cheese, making them perfect for breakfast or an afternoon snack. With a hint of cinnamon and a golden top, these muffins are not only appetizing but also a clever way to use up garden-fresh zucchini. Enjoy the balance of sweetness and creaminess in every bite—truly a treat that will brighten your day!
- 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
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¾ cup granulated sugar
- 8 oz cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- Grate the zucchinis using a box grater.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar.
- In another bowl, beat the softened cream cheese and eggs until smooth; mix in the vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Fold in the grated zucchini until evenly distributed.
- Spoon the batter into the prepared muffin tin and bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: For added flavor, mix in chocolate chips or nuts. Substitute all-purpose flour with a gluten-free blend for gluten-free muffins. Replace cream cheese with Greek yogurt for lighter muffins.