Cream Cheese Zucchini Muffins
Cream Cheese Zucchini Muffins are a delightful blend of sweet and savory flavors, perfect for breakfast or as a snack. These moist, fluffy muffins combine the subtle sweetness of zucchini with rich cream cheese, creating a comforting treat that fills your kitchen with warmth. Easy to make and visually appealing, these muffins are an excellent way to sneak in vegetables while savoring a delicious flavor profile. Enjoy them warm or store them for later; they’re sure to impress everyone!
- 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 fresh zucchini (about 2 cups grated)
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a muffin tin.
- Grate the zucchini and remove excess moisture by squeezing it in a clean kitchen towel.
- In a bowl, beat together the softened cream cheese and sugar until smooth. Add eggs and vanilla, mixing well.
- In another bowl, whisk together flour and baking powder. Gradually incorporate this into the wet mixture until just combined.
- Gently fold in the grated zucchini using a spatula.
- Spoon the batter into the muffin tin and bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 205
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: - For added texture, mix in nuts or chocolate chips. - Swap half of the flour for whole wheat flour for a healthier option. - Store muffins in an airtight container at room temperature for up to three days or freeze for longer storage.