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Chocolate Zucchini Cream Cheese Muffins Recipe

Chocolate Zucchini Cream Cheese Muffins Recipe
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★★★★★

5.2 from 20 reviews

Delight in these moist and flavorful Chocolate Zucchini Cream Cheese Muffins, which combine the richness of chocolate and creamy cheesecake filling with the subtle moisture and nutrition of shredded zucchini. Perfect for breakfast, snacks, or dessert, these muffins offer a delicious way to sneak in veggies while enjoying a sweet treat.

Ingredients

Scale

For the Muffins

  • ⅔ cup canola oil
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • ¼ cup dark cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon table salt
  • ½ cup buttermilk
  • 1 cup finely shredded zucchini (about 1 ½ medium zucchinis), drained if watery
  • 1 cup mini chocolate chips, divided

For the Filling

  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C) and spray 18 muffin tin cavities with non-stick baking spray to ensure easy removal of muffins after baking.
  2. Mix Wet Ingredients: In a large bowl, beat together the canola oil, brown sugar, granulated sugar, vanilla extract, and eggs until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, dark cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Combine Wet and Dry Mixtures: Slowly add the dry ingredients to the wet ingredients alternately with the buttermilk, mixing gently until everything is incorporated and smooth.
  5. Add Zucchini and Chocolate Chips: Fold in half a cup of mini chocolate chips and the finely shredded zucchini gently to maintain texture.
  6. Fill Muffin Tins with Batter: Spoon the batter evenly among the prepared muffin tin cavities.
  7. Prepare Cheesecake Filling: In a bowl, mix the softened cream cheese, granulated sugar, vanilla extract, and flour until smooth and creamy. Transfer half of this mixture into a ziplock bag, cut off one tip to create a piping bag.
  8. Fill Muffins with Cheesecake: Insert the bag tip into the center of each muffin batter portion and squeeze gently to fill the middle of each muffin with cheesecake filling until all is used.
  9. Add Cheesecake Swirl: Refill the bag with the remaining cheesecake filling and pipe a swirl of filling on top of each muffin.
  10. Add Remaining Chocolate Chips: Sprinkle the sides and tops of the muffins with the reserved mini chocolate chips for extra chocolate flavor and texture.
  11. Bake Muffins: Bake in the preheated oven for 14-15 minutes or until a toothpick inserted near the filling comes out clean or with moist crumbs.
  12. Cool Muffins: Remove the muffins from the oven and let them cool in the pan for 2-3 minutes, then gently transfer to a wire rack to cool completely.
  13. Storage: Store cooled muffins in a tightly sealed container at room temperature for up to 2 days or refrigerate for up to 5 days.

Notes

  • If zucchini is especially watery, squeeze out excess moisture to prevent soggy muffins.
  • You can substitute buttermilk with regular milk plus 1 teaspoon of lemon juice or vinegar, let sit 5 minutes before using.
  • Ensure cream cheese is softened well for easy mixing and smooth filling texture.
  • Use dark cocoa powder for a richer chocolate flavor.
  • These muffins freeze well; wrap individually and freeze up to 2 months. Thaw at room temperature before serving.

Nutrition

Keywords: chocolate zucchini muffins, cream cheese muffins, zucchini dessert muffins, chocolate breakfast muffins, easy zucchini muffins

Find it online: https://bakedbylisa.com/chocolate-zucchini-cream-cheese-muffins-recipe/