Cream Cheese Zucchini Muffins
Cream Cheese Zucchini Muffins combine the rich, creamy goodness of cream cheese with the subtle sweetness of fresh zucchini, creating a moist and tender treat that’s perfect for breakfast or an afternoon snack. These easy-to-make muffins are a delightful way to sneak in some veggies while enjoying a comforting, flavorful bite. Baked to golden perfection, they’re sure to impress family and friends!
- 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
- 1 cup grated zucchini (about 1 medium zucchini)
- 4 oz cream cheese, softened
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, mix the softened cream cheese and granulated sugar until smooth. Add in eggs and vanilla extract, mixing well.
- In another bowl, whisk together flour and baking powder. Gradually combine dry ingredients with the wet mixture until just blended.
- Gently fold in the grated zucchini.
- Spoon the batter into muffin tins, filling each cup about two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: - For added flavor, consider mixing in chocolate chips or nuts. - To enhance nutrition, substitute half of the all-purpose flour with whole wheat flour. - Store leftovers in an airtight container at room temperature for up to three days or freeze for up to three months.