Ingredients:
Muffin Batter:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Cream Cheese Filling:
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
Step 2: Prepare the Zucchini
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
Step 3: Make the Muffin Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, mix the oil, sugar, eggs, vanilla extract, and milk until well combined. Gradually fold the dry ingredients into the wet ingredients, stirring just until combined. Gently fold in the grated zucchini.
Step 4: Prepare the Cream Cheese Filling
In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Step 5: Assemble the Muffins
Spoon a tablespoon of the muffin batter into each muffin cup. Add a small dollop of cream cheese filling on top, then cover with more muffin batter until each cup is about ¾ full.
Step 6: Bake the Muffins
Bake for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Step 7: Cool and Serve
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These muffins are perfect for breakfast, a snack, or dessert. Enjoy the soft, moist zucchini muffin with a surprise of creamy, sweet cream cheese filling in every bite..