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!
Servings 12 muffins
- 3/4 cup + 6 tablespoons granulated sugar divided
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 2 eggs
- 7 tablespoons sour milk 1 teaspoon vinegar plus enough milk to make 7 tablespoons or you can use buttermilk
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups all purpose flour
- 2 cups shredded zucchini
- 4 ounces cream cheese softened
Preheat oven to 350°F. Line muffin cups with liners or spray with cooking spray.
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.
In a separate bowl, stir cream cheese and 6 tablespoons sugar until smooth.
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.
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.