Print

Tender Zucchini Chocolate Chip Muffins with Cream Cheese Swirl

tender zucchini chocolate chip muffins - featured image
Print Recipe

Soft and moist muffins with the subtle earthiness of zucchini, sweet bursts of chocolate chips, and a creamy tangy cream cheese swirl. Perfect for breakfast or a cozy snack.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips
  • 4 ounces cream cheese, softened
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Grate about 1 cup of zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
  2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon.
  3. In another bowl, whisk together ½ cup granulated sugar, ¼ cup brown sugar, ⅓ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth and creamy.
  4. Fold the squeezed zucchini into the wet ingredients gently.
  5. Slowly add the dry ingredients to the wet, folding just until combined. Do not overmix.
  6. Gently fold in ½ cup mini chocolate chips.
  7. In a small bowl, beat 4 ounces softened cream cheese, ¼ cup powdered sugar, and 1 teaspoon vanilla extract until smooth and fluffy.
  8. Line a 12-cup muffin tin with paper liners or grease well. Spoon half the muffin batter evenly into the cups (about 2 tablespoons each). Dollop about 1 teaspoon of cream cheese mixture on top of each, then cover with the remaining batter.
  9. Use a toothpick or skewer to gently swirl the cream cheese into the batter, creating marbled patterns.
  10. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze zucchini dry to avoid soggy muffins. Use room temperature eggs and cream cheese for smooth mixing. Do not overmix batter to keep muffins tender. Tent with foil if muffins brown too fast. Batter can be refrigerated overnight. For dairy-free, use dairy-free cream cheese and flax eggs. Adjust baking time for jumbo or mini muffins.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, cream cheese swirl, easy muffins, breakfast muffins, healthy muffins, homemade muffins

Find it online: https://milacook.com/tender-zucchini-chocolate-chip-muffins-with-cream-cheese-swirl-perfect-easy-homemade-recipe/