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Moist Lemon Zucchini Muffins with Creamy Cheese Centers

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These moist lemon zucchini muffins feature a bright citrus flavor and a luscious creamy cheese center, perfect for a quick and easy treat that sneaks in veggies.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (80ml) vegetable oil (canola recommended)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 1/4 cup (60ml) fresh lemon juice
  • 1 1/2 cups grated zucchini (about 1 medium zucchini)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
  2. In a medium bowl, beat softened cream cheese with powdered sugar and 1/2 teaspoon vanilla extract until smooth and creamy. Chill in fridge while preparing batter.
  3. Grate zucchini finely; no need to squeeze out moisture.
  4. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  5. In another bowl, whisk sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
  6. Pour wet ingredients into dry ingredients and fold gently until just combined and slightly lumpy. Fold in grated zucchini.
  7. Spoon about 1 tablespoon of batter into each muffin cup, add about 1 tablespoon of cream cheese filling in the center, then cover with more batter until 3/4 full.
  8. Bake for 20-25 minutes or until a toothpick inserted into the muffin (not the cheese center) comes out clean. Watch closely starting at 18 minutes.
  9. Cool muffins in the tin for 5 minutes, then transfer to a cooling rack to set the cheese center.

Notes

Do not overmix the batter to keep muffins tender. Chill the cream cheese filling before adding to prevent leaking during baking. Use fresh lemon zest and juice for best flavor. Oven temperatures vary; monitor muffins starting at 18 minutes to avoid overbaking. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free, use plant-based cream cheese and oils.

Nutrition

Keywords: lemon zucchini muffins, creamy cheese muffins, easy muffin recipe, zucchini recipe, lemon dessert, quick muffins, garden zucchini

Find it online: https://twirltaste.com/moist-lemon-zucchini-muffins-with-creamy-cheese-centers-easy-recipe/