Zucchini Muffins

Jeanine4 months ago

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Zucchini Muffins may be subtly flavored, but they impart abundant moisture and a vibrant hue to baked treats. Zucchini muffins are tender, moist, and wonderfully spiced, making them a breeze to whip up. However, I believe there’s still room for enhancement.

To elevate the experience, these zucchini muffins boast a delightful cream cheese filling that is both sweet and tangy. Sink your teeth into the center of one of these muffins, and you’ll discover a luscious cheesecake pocket that will leave you questioning whether you’ll ever return to baking traditional zucchini muffins. They transcend the boundaries of breakfast or brunch and deserve a place among delectable desserts.

Tips for the Best Cream Cheese Zucchini Muffins

Creamy and tangy cream cheese adds an irresistible touch to any baked treat. Check out these helpful tips for creating perfect cream cheese-filled Zucchini Muffins.

For baking purposes, it is recommended to opt for cream cheese that is packaged in a brick rather than the one in a plastic tub. The latter has a distinct composition that allows for easier spreading, but it may not be the best choice for baking.
If you need to soften the cream cheese quickly, simply remove the packaging and place it on a microwave-safe plate. Microwave it in 10-second intervals until it reaches the desired softness.
To ensure that the cream cheese filling is evenly distributed, you can use a spoon or a butter knife to spread the batter and completely encase the filling. Alternatively, you can spread the cream cheese filling to the edges of the cups before adding the final layer of muffin batter. This will create a delightful swirled and layered effect in your muffins.

Skip the Cream Cheese Layer

If you want to make traditional zucchini muffins, just skip the cream cheese filling. Remember that without the filling, the recipe will make 9 to 10 muffins instead of 12. If you’d like to make a larger batch, you can double the recipe and make 18 muffins. Alternatively, you can try Elise’s amazing zucchini muffin recipe with walnuts and dried cranberries.

Baking with Zucchini

Zucchini is known for its mild and sweet flavor, which also adds moisture to baked goods. In many recipes, it is recommended to squeeze out the water from grated Zucchini Muffins. However, for these muffins, I decided to skip this step and keep the water in. As a result, the batter for these muffins is slightly thicker than usual, allowing it to handle the extra moisture.

I used regular zucchini from the grocery store. If you’re fortunate enough to have fresh zucchini from your garden, opt for the smaller ones as they tend to be less watery. To grate the zucchini, you can either use the coarse holes on a box grater or the grater attachment of a food processor.

How to Store and Freeze

If you find yourself with an abundance of Zucchini Muffins from your garden, don’t worry! You can save those muffins for later when you’re craving a taste of summer.

To freeze them, simply lay the baked and cooled muffins in a single layer on a baking sheet. Pop the sheet in the freezer for about 30 minutes, or until they’re completely frozen. Then, transfer the muffins into a freezer bag. They’ll stay fresh for up to three months in the freezer. Just remember to thaw them overnight in the refrigerator before enjoying.