Welcome, dear readers! Are you ready to embark on a delightful baking adventure? Today, we’re whipping up Lemon Zucchini Cream Cheese Muffins, a delightful combination of tangy lemon, fresh zucchini, and a creamy surprise at the center. Whether you’re a seasoned baker or someone who loves indulging in sweet treats, this Lemon Zucchini Muffin recipe is sure to impress. With its moist texture, zesty flavor, and hidden cream cheese filling, these muffins will become a favorite in no time! Let’s dive right in!
Introduction
The Lemon Zucchini Cream Cheese Muffin is a wonderful fusion of two popular ingredients—zucchini and lemon—that brings the perfect balance of tangy and sweet flavors. Zucchini adds moisture to the muffin while keeping it light, while the cream cheese center provides a delightful contrast to the bright lemony flavor. This recipe is ideal for brunch, breakfast, or a snack, and it’s a great way to sneak in some veggies in a tasty form!
Zucchini-based recipes have gained popularity due to their ability to add moisture without overpowering other flavors. In this case, we’re elevating the humble muffin by infusing it with lemon zest and a sweet cream cheese surprise. The zesty lemon glaze on top ties everything together, making these muffins not only delicious but also visually appealing.
Ingredients for Lemon Zucchini Cream Cheese Muffins
Here’s what you’ll need to make these irresistible Lemon Zucchini Cream Cheese Muffins:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup grated zucchini, excess moisture removed
- ½ cup sour cream
- 1 teaspoon vanilla extract
Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Lemon zest, for garnish
Optional substitutions:
- You can substitute the sour cream with Greek yogurt for a slightly tangier flavor.
- For a dairy-free version, use a vegan butter alternative and dairy-free cream cheese.
How to Make Lemon Zucchini Cream Cheese Muffins – Step by Step
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This step is crucial as it ensures the muffins bake evenly.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and salt throughout the batter.
Step 3: Cream the Butter and Sugar
In a large bowl, beat together the softened butter and sugar until light and fluffy. This creates the base of your batter, and beating well ensures your muffins have a light texture.
Step 4: Incorporate the Eggs and Lemon
Add the eggs, one at a time, beating well after each addition. Then, stir in the lemon zest and lemon juice to give the batter its citrusy kick.
Step 5: Add the Zucchini and Sour Cream
Fold in the grated zucchini (make sure to remove any excess moisture by squeezing it with a paper towel) and the vanilla extract. Alternate between adding the dry ingredients and the sour cream to keep the batter smooth.
Step 6: Prepare the Cream Cheese Filling
In a small bowl, combine the softened cream cheese, powdered sugar, and lemon juice. This filling will add a delightful surprise in the middle of each muffin.
Step 7: Assemble the Muffins
Fill each muffin liner halfway with the batter. Add a small dollop of the cream cheese mixture in the center of each muffin, then cover with more batter until each cup is about three-quarters full.
Step 8: Bake the Muffins
Bake for 18-20 minutes or until the tops are golden brown and a toothpick inserted comes out clean. Let them cool in the muffin tin for a few minutes before transferring them to a wire rack.
Step 9: Make the Lemon Glaze
While the muffins are cooling, whisk together powdered sugar and lemon juice to create a smooth glaze. Drizzle the glaze over the cooled muffins and sprinkle with lemon zest for extra flavor and presentation.
Helpful Tips for Lemon Zucchini Cream Cheese Muffins
Here are some helpful tips to ensure your Lemon Zucchini Cream Cheese Muffins turn out perfectly:
- Removing excess moisture: Zucchini naturally holds a lot of water, so make sure to pat it dry after grating to prevent soggy muffins.
- Room temperature ingredients: Let your butter, eggs, and cream cheese sit at room temperature before you start baking. This ensures they mix smoothly into the batter.
- Cream cheese filling: Be careful not to overfill the muffin cups, as the cream cheese filling can cause overflow during baking.
Cooking Tips for the Best Lemon Zucchini Muffins
- Use fresh ingredients: Fresh lemons will provide the best zest and juice, making your muffins even more flavorful.
- Don’t overmix the batter: Once you add the dry ingredients to the wet ingredients, stir just until combined. Overmixing can lead to dense muffins.
- Baking evenly: Rotate the muffin tin halfway through baking to ensure all muffins bake evenly.
Serving Suggestions for Lemon Zucchini Muffins
These Lemon Zucchini Cream Cheese Muffins are perfect on their own, but you can also pair them with:
- A cup of hot tea: The lemon flavor pairs beautifully with chamomile or green tea.
- Fresh fruit: Serve alongside fresh berries or a fruit salad for a light and refreshing breakfast or snack.
- Yogurt: A dollop of Greek yogurt on the side can complement the creamy filling inside the muffin.
Nutritional Information
These Lemon Zucchini Cream Cheese Muffins offer a delightful balance of flavor and nutrition:
- Zucchini adds moisture and sneaks in some vegetables.
- Lemon provides vitamin C, boosting your immune system.
- Cream cheese offers a rich, creamy texture without overwhelming the flavors.
Nutritional Information (per serving):
- Calories: 240
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 65mg
- Sodium: 190mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 20g
- Protein: 4g
- Vitamin C: 8% of the daily recommended value
Storage and Leftovers for Lemon Zucchini Muffins
If you have leftover Lemon Zucchini Cream Cheese Muffins, here’s how to store them:
- Refrigerate: Due to the cream cheese filling, store the muffins in an airtight container in the fridge for up to 5 days.
- Freeze: You can freeze these muffins for up to 3 months. Simply wrap them individually in plastic wrap and place them in a freezer-safe bag. When ready to eat, thaw them at room temperature or warm them in the microwave.
- Reheat: To reheat, pop a muffin in the microwave for 10-15 seconds for a warm treat.
4 Frequently Asked Questions (FAQs) for Lemon Zucchini Muffins
- Can I substitute zucchini with another vegetable?
Yes! You can use finely grated carrots or even mashed bananas for a different flavor profile. - Do I need to peel the zucchini?
No, there’s no need to peel the zucchini. The skin adds extra nutrients and fiber to the muffins. - Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour. - How do I know when the muffins are done?
Insert a toothpick into the muffin’s center. If it comes out clean, the muffins are ready!
Related Recipes for Lemon Muffin Lovers
Here are a few more lemon-infused recipes you may love:
Conclusion
Thank you for joining me in creating these mouth-watering Lemon Zucchini Cream Cheese Muffins. Whether you’re baking for yourself, family, or friends, this recipe is sure to impress with its perfect balance of sweet, tangy, and creamy flavors. I’d love to hear how your muffins turned out! Feel free to share your thoughts or any creative variations you made in the comments below. Happy baking!
Print
Lemon Zucchini Cream Cheese Muffins
Description
Welcome, dear readers! Are you ready to embark on a delightful baking adventure? Today, we’re whipping up Lemon Zucchini Cream Cheese Muffins, a delightful combination of tangy lemon, fresh zucchini, and a creamy surprise at the center. Whether you’re a seasoned baker or someone who loves indulging in sweet treats, this Lemon Zucchini Muffin recipe is sure to impress. With its moist texture, zesty flavor, and hidden cream cheese filling, these muffins will become a favorite in no time! Let’s dive right in!
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup grated zucchini, excess moisture removed
- ½ cup sour cream
- 1 teaspoon vanilla extract
Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Lemon zest, for garnish
Optional substitutions:
- You can substitute the sour cream with Greek yogurt for a slightly tangier flavor.
- For a dairy-free version, use a vegan butter alternative and dairy-free cream cheese.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This step is crucial as it ensures the muffins bake evenly.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and salt throughout the batter.
Step 3: Cream the Butter and Sugar
In a large bowl, beat together the softened butter and sugar until light and fluffy. This creates the base of your batter, and beating well ensures your muffins have a light texture.
Step 4: Incorporate the Eggs and Lemon
Add the eggs, one at a time, beating well after each addition. Then, stir in the lemon zest and lemon juice to give the batter its citrusy kick.
Step 5: Add the Zucchini and Sour Cream
Fold in the grated zucchini (make sure to remove any excess moisture by squeezing it with a paper towel) and the vanilla extract. Alternate between adding the dry ingredients and the sour cream to keep the batter smooth.
Step 6: Prepare the Cream Cheese Filling
In a small bowl, combine the softened cream cheese, powdered sugar, and lemon juice. This filling will add a delightful surprise in the middle of each muffin.
Step 7: Assemble the Muffins
Fill each muffin liner halfway with the batter. Add a small dollop of the cream cheese mixture in the center of each muffin, then cover with more batter until each cup is about three-quarters full.
Step 8: Bake the Muffins
Bake for 18-20 minutes or until the tops are golden brown and a toothpick inserted comes out clean. Let them cool in the muffin tin for a few minutes before transferring them to a wire rack.
Step 9: Make the Lemon Glaze
While the muffins are cooling, whisk together powdered sugar and lemon juice to create a smooth glaze. Drizzle the glaze over the cooled muffins and sprinkle with lemon zest for extra flavor and presentation.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Removing excess moisture: Zucchini naturally holds a lot of water, so make sure to pat it dry after grating to prevent soggy muffins.
- Room temperature ingredients: Let your butter, eggs, and cream cheese sit at room temperature before you start baking. This ensures they mix smoothly into the batter.
- Cream cheese filling: Be careful not to overfill the muffin cups, as the cream cheese filling can cause overflow during baking.
