Cream Cheese Zucchini Muffins
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Sally's Baking Addiction · by Sally★ 5.0

Cream Cheese Zucchini Muffins

NUTRITION · PER SERVING55M COOK
CAL 15%·PRO 9%
CARBS 33G44% OF CAL
2G FIBER12G OTHER20G TOTAL SUGAR
FAT 17G51% OF CAL
4G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft, moist zucchini muffins layered with creamy filling and sweet spices. A tender cake-like muffin that sneaks in vegetables with cinnamon-nutmeg warmth.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (120ml) canola or vegetable oil
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and 1/4 cups (150g) shredded zucchini (no need to blot)
  • optional: coarse sugar for topping
  • 5 ounces (142g) full-fat brick cream cheese, softened to room temperature
  • 1 egg yolk, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3 Tablespoons (36g) granulated sugar
PREP
15M
SODIUM
239MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.