Description
These Easy Lemon Zucchini Cream Cheese Muffins are moist, flavorful, and perfect for breakfast or a tasty snack. Featuring a tangy cream cheese filling and fresh zucchini, they combine a subtle lemon zest with a soft texture that’s sure to brighten your day. Simple to make and delicious, these muffins are a great way to enjoy summer zucchini in a delightful treat.
Ingredients
Scale
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon lemon zest
- 1 cup shredded zucchini (squeezed dry)
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 6 oz cream cheese, softened
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Cream Cheese Filling: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a small bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy, then set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest until well combined.
- Blend Wet Ingredients: In another bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, lemon juice, and vanilla extract until smooth.
- Combine and Fold in Zucchini: Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing. Gently fold in the shredded and squeezed dry zucchini to the batter.
- Assemble Muffins: Spoon about 2 tablespoons of muffin batter into each lined muffin cup. Place 1 heaping teaspoon of the cream cheese filling into the center of each, then cover with an additional tablespoon of muffin batter to seal the filling inside.
- Bake the Muffins: Bake in the preheated oven for 20 to 24 minutes, or until the tops are lightly golden and a toothpick inserted just off-center comes out clean without batter.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For an extra burst of lemon flavor, drizzle the cooled muffins with a simple lemon glaze made from powdered sugar and lemon juice.
- Muffins can be stored in the refrigerator for up to 4 days to keep the cream cheese filling fresh.
