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Moist Lemon Zucchini Muffins with Cream Cheese Swirl

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These moist lemon zucchini muffins feature a bright lemon zing and a creamy cream cheese swirl, making them perfect for breakfast or a snack. They are easy to make, forgiving, and loved by kids and adults alike.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon finely grated lemon zest
  • 2 large eggs, room temperature
  • ⅔ cup (135g) granulated sugar
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup (120g) grated zucchini (packed but not squeezed dry)
  • 2 tablespoons fresh lemon juice
  • 4 ounces (115g) cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg white

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with liners or grease well.
  2. Using a fine grater, shred 1 cup of zucchini. No need to squeeze out the moisture—this keeps the muffins moist. Set aside.
  3. In a large bowl, whisk together 1 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and 1 teaspoon lemon zest.
  4. In another bowl, beat 2 large eggs with ⅔ cup sugar until pale and fluffy (about 2-3 minutes). Add ⅓ cup oil, 1 teaspoon vanilla extract, and 2 tablespoons lemon juice, mixing well.
  5. Gently fold the grated zucchini into the wet ingredients.
  6. Add the dry ingredients to the wet, folding gently with a spatula. Be careful not to overmix; a few lumps are okay. The batter should be thick but pourable.
  7. In a small bowl, beat 4 oz softened cream cheese with 2 tbsp sugar, 1 tsp vanilla, and 1 egg white until smooth and creamy.
  8. Spoon batter into muffin cups, filling each about two-thirds full. Dollop a teaspoon of cream cheese mixture on top of each muffin and use a toothpick or skewer to gently swirl it through the batter.
  9. Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

Grate zucchini finely to avoid large chunks. Do not overmix the batter to prevent dense muffins. Use room temperature eggs and softened cream cheese for smooth texture. Swirl cream cheese gently to create ribbons without fully mixing. Test oven temperature and start checking muffins at 20 minutes. If batter is too thick, add a tablespoon of milk to loosen it.

Nutrition

Keywords: lemon zucchini muffins, cream cheese swirl, breakfast muffins, moist muffins, easy muffins, zucchini recipe, lemon recipe, healthy muffins

Find it online: https://twirltaste.com/moist-lemon-zucchini-muffins-with-cream-cheese-swirl-easy-recipe-for-perfect-breakfast/