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Moist Cinnamon Swirl Zucchini Muffins with Cream Cheese Filling

cinnamon swirl zucchini muffins - featured image
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These moist and tender zucchini muffins feature a sweet cinnamon swirl and a luscious cream cheese filling, perfect for breakfast or a cozy snack.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or almond flour for gluten-free option)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) grated zucchini (squeeze out excess moisture if very watery)
  • ½ cup (120ml) buttermilk or plain yogurt
  • ¼ cup (50g) brown sugar, packed (for cinnamon swirl)
  • 1 tablespoon ground cinnamon (for cinnamon swirl)
  • 8 ounces (225g) cream cheese, softened (for filling)
  • ¼ cup (50g) granulated sugar (for filling)
  • 1 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.
  2. Prepare the cream cheese filling: Beat 8 ounces softened cream cheese with ¼ cup sugar and 1 teaspoon vanilla extract until smooth and creamy. Set aside.
  3. Mix the dry ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, and salt.
  4. Beat the butter and sugar: In another bowl, cream softened butter with sugar until light and fluffy, about 3 to 4 minutes.
  5. Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
  6. Add zucchini and buttermilk: Fold in grated zucchini and buttermilk until combined.
  7. Combine wet and dry ingredients: Gradually fold the dry mixture into the wet ingredients until just combined; do not overmix.
  8. Prepare the cinnamon swirl: Mix brown sugar with cinnamon in a small bowl.
  9. Assemble the muffins: Spoon a tablespoon of batter into each muffin cup, add about a teaspoon of cream cheese filling on top, then cover with another tablespoon of batter. Sprinkle cinnamon sugar mixture over the top and gently swirl with a knife or skewer to create a marbled effect.
  10. Bake for 22–25 minutes until a toothpick inserted into the batter (not the cream cheese) comes out clean.
  11. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Grate zucchini finely and squeeze out some moisture but not all to keep muffins moist. Use room temperature butter and cream cheese for best mixing. Swirl cinnamon sugar gently to maintain marbled effect. Use an oven thermometer to ensure correct baking temperature. Avoid overbaking to keep muffins moist. Chill cream cheese filling if it tends to melt out during baking.

Nutrition

Keywords: zucchini muffins, cinnamon swirl, cream cheese filling, moist muffins, homemade muffins, easy muffin recipe, breakfast muffins

Find it online: https://perkypan.com/moist-cinnamon-swirl-zucchini-muffins-with-cream-cheese-filling-easy-homemade-recipe/