Easy Cream Cheese Filled Moist Zucchini Muffins

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Cream Cheese Filled Moist Zucchini Muffins

It’s summer and that means a lot of awesome produce is available (and local produce to boot!).

I know you’re thinking, “please just give me all the moist, cream cheese filled zucchini muffins” but let’s just talk about the weather for a second.  

In the summer, you often get gloriously sunny days where you don’t have to work (say a Sunday) and you want to spend every minute of the day outdoors.  But you have to do some things/chores indoors because, heck, you are a responsible person.  Buuutttt, it’s going to be February before you know it so you should take advantage of the great outdoors (and for those of you that don’t know, there are some veggies that are grown all year long in Ontario greenhouses…check out this article for the veggies that are grown)

When we talk produce, we look at things like zucchini in much the same way as that glorious Sunday.  Zucchini, which are abundant and cheap now (and if you have a garden, you know there are enough zucchini to give one away to every person you know), are everywhere and are readily available.  But, in about 2 months, suddenly, there will be no more in your garden and they will once again take their place on that lonely grocery store shelf coming from as far away as Mexico. So, any zucchini-loving human would want to take advantage of this as soon as possible!!

That being said, let’s take advantage of this very versatile, abundant veggie.  We should make a bunch of things with zucchini (check out this post for all the zucchini recipes you can make), but in the meantime, start with these really easy zucchini muffins!

You’ll need these ingredients:

  •  flour
  • baking soda
  • baking powder
  • cinnamon
  • vegetable oil
  • apple sauce (optional)
  • eggs
  • vanilla
  • brown sugar
  • zucchini
  • Cream Cheese
  • butter
  • icing sugar

How Can These Be Made:

  • These muffins can be made smaller (into 24 muffins instead of 12)
  • They can be made into mini muffins
  • This can be made in a 9 X 13″ pan and cut into squares
Easy Cream Cheese Filled Moist Zucchini Muffins Just Crumbs Blog by Suzie Durigon
All ready to make muffins
Easy Cream Cheese Filled Moist Zucchini Muffins Just Crumbs Blog by Suzie Durigon
Cream Cheese Filled Moist Zucchini Muffins

And now we want to fill the muffin with even more moisture! You can find the recipe for the cream cheese icing here!!

Easy Cream Cheese Filled Moist Zucchini Muffins Just Crumbs Blog by Suzie Durigon
Cream Cheese Filled Moist Zucchini Muffins
Easy Cream Cheese Filled Moist Zucchini Muffins Just Crumbs Blog by Suzie Durigon
Cream Cheese Filled Moist Zucchini Muffins
Easy Cream Cheese Filled Moist Zucchini Muffins Just Crumbs Blog by Suzie Durigon
Cream Cheese Filled Moist Zucchini Muffins

Now go out and enjoy that glorious summer day.  Your chores will wait because, before you know it, these wonderfully summer days will end (just like the zucchini crop) and you won’t have any great stories to tell….because what good stories come from cleaning a toilet?? :):)

Who knew eating your veggies could be so much fun!?!?

Step by Step video!!
Cream Cheese Filled Moist Zucchini Muffins

Easy Cream Cheese Filled Moist Zucchini Muffins

If you find yourself with a lot of zucchini, these Easy Cream Cheese Filled Moist Zucchini Muffins are a great way to use up your bounty!!!! And, a bonus is that they freeze really well…even iced!!
Prep Time 40 mins
Cook Time 25 mins
Servings 12

Ingredients
  

  • 3 cup flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 cup vegetable oil
  • 1/2 cup apple sauce if you don’t have this, just double the amount of oil
  • 2 eggs
  • 2 tsp vanilla
  • zest of one lemon save the juice and add it to your cream cheese frosting if you are using it
  • 2 cups lightly packed brown sugar
  • 1 large zucchini grated (about 2 1/3-3 cups)
  • Cream Cheese Icing (see post for recipe)

Instructions
 

  • Preheat your oven to 350 and get your muffin tins ready (spray with cooking spray or line with muffin liners).  Take your clean zucchini and grate it.
  • In a small bowl, combine the dry ingredients (flour, baking powder, baking soda, salt and cinnamon); set aside.
  • In a mixing bowl, beat oil, apple sauce and eggs.  Once combined, add in vanilla, lemon zest and brown sugar; beat well.  Add in flour mixture and just mix for a moment – you should still see flour streaks).  Now add the zucchini and mix gently (I like to do this last mixing by hand because over-mixing at this point is what causes muffins and quick breads to become tough).
  • Spoon the batter into muffin tins (you can put all of this batter in regular muffin tins which will make very large muffins or split the batter into 24 regular muffins or 36 mini muffin tins).  Bake the mini muffins for about 10-15 minutes and the regular ones for about 20 minutes (over stuffed regular muffins will take closer to 25-35 minutes – they should spring back when touched in the middle).
  • Remove the muffins from the tins and cool on a rack.
  • You can eat them like this (maybe dusted with icing sugar!) or ice them with cream cheese icing).
  • If you're icing them, either pipe it onto the top or push the piping bag into the middle of the muffin and squeeze to release some of the icing into the middle of the muffin…as you push the icing into the middle, lift out the bag and keep squeezing to pipe a dollop onto the top.
  • You can serve them or freeze them – even iced, they will freeze well!