Description
These decadent Chocolate Zucchini Cream Cheese Muffins combine moist zucchini-infused chocolate batter with a luscious cream cheese swirl for a delightful breakfast or snack option. The addition of mini chocolate chips enhances the chocolaty flavor, while the zucchini adds moisture and a subtle earthiness. Perfectly portioned into 18 muffins, they bake up fluffy and rich with a creamy surprise inside.
Ingredients
Wet Ingredients
- 2/3 cup canola oil
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup buttermilk
Dry Ingredients
- 2 cups all purpose flour
- 1/4 cup dark cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon table salt
Add-ins
- 1 cup finely shredded zucchini (about 1 1/2 medium zucchini, squeezed if extra watery)
- 1 cup mini chocolate chips, divided (1/2 cup for batter, 1/2 cup for topping)
Cream Cheese Filling
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all purpose flour
Instructions
- Prepare Oven and Muffin Tin: Preheat the oven to 400 degrees Fahrenheit. Spray 18 muffin tin cavities with non-stick baking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, beat together the canola oil, brown sugar, granulated sugar, vanilla extract, and eggs until smooth and combined.
- Combine Dry Ingredients and Alternate Mixing: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry mixture alternately with the buttermilk to the wet ingredients, stirring just until incorporated to avoid overmixing.
- Add Zucchini and Chocolate Chips: Gently fold in 1/2 cup of the mini chocolate chips and the shredded zucchini into the batter, ensuring even distribution without deflating the batter.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
- Prepare Cream Cheese Filling: In a separate bowl, mix together the softened cream cheese, granulated sugar, vanilla extract, and flour until smooth and creamy.
- Inject Cream Cheese into Muffins: Spoon half of the cream cheese filling into a ziplock bag, cut a small tip off one corner, then insert the tip into the center of each muffin batter cup and gently squeeze to fill with cream cheese. Repeat until all cream cheese is inserted.
- Top with Cream Cheese Swirl and Chocolate Chips: Refill the bag with the remaining cream cheese filling and pipe a swirl on top of each muffin. Sprinkle the remaining 1/2 cup mini chocolate chips around the edges on top of the batter.
- Bake the Muffins: Bake in the preheated oven for 14-15 minutes until a toothpick inserted in the muffin (avoiding the cream cheese swirl) comes out clean.
- Cool Muffins: Remove muffins from oven and let them cool in the pan for 2-3 minutes. Carefully transfer to a wire rack to cool completely before storing.
Notes
- Be sure to squeeze excess moisture from zucchini if very watery to prevent soggy muffins.
- Use room temperature cream cheese for the filling to ensure smooth mixing.
- For a dairy-free version, substitute cream cheese with a vegan cream cheese alternative and use a plant-based milk instead of buttermilk.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can freeze muffins for up to 2 months; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
