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Moist Zucchini Carrot Muffins with Cream Cheese Center

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Soft, moist muffins made with grated zucchini and carrots, featuring a gooey cream cheese center that adds a delightful surprise. Perfect for breakfast or a wholesome snack.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • ½ tsp salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil (neutral oil like canola preferred)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
  • 1 cup grated carrot (about 2 medium carrots)
  • 8 oz (225g) cream cheese, softened
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. Prepare the cream cheese filling: Beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Chill in the fridge.
  3. Grate the zucchini and carrots. Squeeze out excess moisture from the zucchini using a clean kitchen towel.
  4. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. In another bowl, beat granulated sugar, vegetable oil, eggs, and vanilla extract until combined and slightly fluffy.
  6. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
  7. Fold in the grated zucchini and carrots evenly into the batter.
  8. Fill each muffin cup halfway with batter.
  9. Add about 1 tablespoon of the cream cheese filling into the center of each muffin cup on top of the batter.
  10. Cover the cream cheese filling with the remaining batter, filling each muffin cup nearly to the top.
  11. Bake for 20-25 minutes, or until muffin tops are golden and a toothpick inserted near the edge comes out clean.
  12. Cool muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze zucchini thoroughly to avoid soggy muffins. Chill cream cheese filling before adding to batter to help it hold shape. Avoid overmixing batter to keep muffins tender. If cream cheese bubbles out, reduce oven temperature by 10°F. Use room temperature eggs for better batter consistency.

Nutrition

Keywords: zucchini muffins, carrot muffins, cream cheese center, breakfast muffins, moist muffins, vegetable muffins, easy muffins, healthy muffins

Find it online: https://fizzlefork.com/moist-zucchini-carrot-muffins-with-cream-cheese-center-recipe-perfect-for-breakfast/