Zucchini is still going strong in most gardens (hi Mom!), so I’m featuring another zucchini recipe today. You can never have too many zucchini recipes in your repertoire, but there are almost always TOO many zucchinis in your garden. They grow like weeds, seriously! I enjoy zucchini as a side dish but really love it in breads, which shouldn’t be a big shocker since I am an admitted carb-o-holic!
I love, love the chocolate espresso zucchini brownies I shared last week. They are so tasty and you don’t even realize there is zucchini hidden in those bad boys, which makes them the perfect way to sneak zucchini past your picky eaters. With this recipe, the zucchini is out front, loud and proud and still delicious.
I was inspired by one of my favorite desserts: chocolate cupcakes with cream cheese filling. When I was back home, we reminisced about our favorite treats and we all universally loved these cupcakes.
It surprised my Mom a bit because she apparently didn’t realize we loved them so much. They are a great treat and every time I bring them to a potluck, I receive multiple requests for the recipe. They are super easy to make and the most popular recipe on Eat Laugh Purr. Fun fact: They are also the first recipe I posted on the blog too!
Since I love zucchini bread and that cheesecake filling (minus the chocolate chips in this recipe, of course!), I thought they would pair beautifully. And they did! Because I also adore streusel, I decided to make these even more special by adding some crunchy goodness to them too.
These makes a relatively small batch, about 12 muffins, which is perfect for me. I don’t need 24 of these decadent muffins sitting on my counter, tempting me. However, you can easily double the batch if you’re feeding a crowd or have better self-control than me!
Zucchini Cheesecake Muffins
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 cup canola or vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 Tablespoons sour cream
- 1 cup shredded zucchini
Cream Cheese Filling
- 4 ounces cream cheese softened
- 1 egg yolk
- 3 Tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup flour
- 2 Tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 Tablespoon butter melted
- Preheat oven to 350 degrees F. Place cupcake liners in muffin pan. Set aside.
- To Make Streusel Topping: In a small bowl, combine flour, brown sugar, cinnamon and butter. It should resemble small crumbs. Set aside.
- To Make Muffin Batter: Whisk together flour, baking soda, salt, cinnamon and nutmeg in a large bowl. In a medium bowl, stir together vegetable oil, egg, sour cream, both sugars, vanilla and zucchini. Add the zucchini mixture to the dry ingredients. Stir until just combined.
- To Make Cream Cheese Filling: In a medium bowl, stir together softened cream cheese, egg yolk, sugar and vanilla until smooth. Set aside.
- To Assemble: Scoop half the batter into cupcake liners, followed by a spoonful of cream cheese filling, then the remaining zucchini batter. Sprinkle the streusel mixture evenly over the muffins.
- Bake at 350 degrees for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool for about 5 minutes. Remove muffins from pan and transfer to a wire rack until cooled. Store in an airtight container in the fridge or freeze for up to 2 months.
If your garden is overflowing with zucchini, this is a great way to use some up and surprise your family and friends with a satisfying treat.