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!

Course Breakfast

Cuisine American

Keyword muffin, zucchini

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings muffins

Calories 218kcal

Author Dorothy Kern

Cost $8

Ingredients

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

Instructions

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.

Nutrition