Dessertscrazyforcrust5.0
Zucchini Cream Cheese Muffins
Zucchini Cream Cheese Muffins - these easy zucchini muffins are filled with a cream cheese mixture. Like eating a cupcake for breakfast, only healthier!
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●spatula
- ●wooden spoon
📝 Preparation Steps
1
Preheat oven to 350°F. Line muffin cups with liners or spray with cooking spray.
2
Stir 3/4 cup sugar, oil, and applesauce in a large bowl with a wooden spoon or spatula. Stir in eggs, milk, salt, baking soda, and cinnamon. Slowly stir in flour, then stir in zucchini.
eggs2baking soda1 teaspooncinnamon1 teaspoonshredded zucchini2 cups
3
In a separate bowl, stir cream cheese and 6 tablespoons sugar until smooth.
cream cheese (softened)4 ounces
4
Place about 2 tablespoons of batter in the bottom of each of 12 muffin cups. Top with equal portions of cream cheese (about 1 tablespoon per muffin) then equally divide remaining muffin batter over the top.
cream cheese (softened)4 ounces
5
Bake for about ⏱️ 18-24 minutes until the muffins are golden brown. Cool before eating. Serve warm or cold! Store in an airtight container for up to 3 days for freeze for up to 1 month.
Nutrition Facts
calories
218 kcal
fat Content
9 g
serving Size
1 muffin
fiber Content
1 g
sugar Content
14 g
sodium Content
235 mg
protein Content
4 g
cholesterol Content
39 mg
carbohydrate Content
31 g
saturated Fat Content
6 g
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