Why Make This Recipe

Soft Cream Cheese Zucchini Muffins are a delicious way to use up fresh zucchini. They are soft, moist, and full of flavor. The blend of spices like cinnamon and nutmeg enhances the taste, while the cream cheese adds a rich creaminess that you will love. Plus, they are perfect for breakfast, snacks, or dessert!

How to Make Soft Cream Cheese Zucchini Muffins

Ingredients:

• 1 and 1/4 cups Zucchini
• 1 large Egg
• 1 Egg yolk
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/4 cup Brown sugar, tightly packed (light or dark)
• 2 tsp Cinnamon powder
• 1/4 tsp Nutmeg powder
• 1/2 tsp Salt
• 1 and 1/2 tsp Vanilla extract
• 11/16 cup White sugar
• 1/2 cup Canola or vegetable oil
• 5 oz Brick cream cheese (full fat)
• 1 and 1/2 cups regular flour (scooped and leveled)

Directions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Grate the zucchini and remove excess moisture by squeezing it in a clean kitchen towel.
3. In a large mixing bowl, beat the egg, egg yolk, and sugars until well combined.
4. Add the canola oil and vanilla to the mixture and mix until smooth.
5. In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
6. Gradually fold the dry mixture into the wet ingredients until just combined.
7. Gently fold in the grated zucchini and cream cheese until evenly distributed.
8. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
9. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
10. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

How to Serve Soft Cream Cheese Zucchini Muffins

You can serve these muffins warm or at room temperature. They are great on their own or with a spread of butter. You can also pair them with a cup of coffee or tea for a perfect snack.

How to Store Soft Cream Cheese Zucchini Muffins

To store, place the muffins in an airtight container at room temperature for up to three days. You can also refrigerate them for up to a week. For longer storage, freeze them in a freezer-safe bag for up to three months.

Tips to Make Soft Cream Cheese Zucchini Muffins

• Make sure to remove excess moisture from the zucchini to avoid soggy muffins.
• Use full-fat cream cheese for the best flavor and texture.
• Experiment with different spices or add nuts for extra crunch.

Variation

You can add chocolate chips, nuts, or dried fruit to the batter for added flavor. If you want a healthier option, you can replace half of the flour with whole wheat flour.

FAQs

1. Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just make sure to thaw it and squeeze out the excess liquid.

2. How do I know if the muffins are baked through?
Insert a toothpick in the center of a muffin. If it comes out clean or with a few crumbs, they are done.

3. Can I make these muffins without eggs?
Yes, you can use a flaxseed egg or applesauce instead of eggs for a vegan option. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg.