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Lemon Zucchini Cream Cheese Muffins

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

Scale
  • 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

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.

Find it online: https://optimalrecipes.com/lemon-zucchini-cream-cheese-muffins/