Lemon Zucchini Cream Cheese Muffins blend the refreshing essence of lemon with the moist texture of zucchini for a muffin experience unlike any other. Each bite offers a rich, creamy surprise, making them a fantastic choice for breakfast, snack time, or a weekend brunch. Bake a batch and watch as your loved ones enjoy every mouthful!
Why You’ll Love These Muffins
Looking for a comforting treat that balances fresh citrus notes and luscious creaminess? These Lemon Zucchini Cream Cheese Muffins are just the answer! Soft, moist, and bursting with bright lemon flavor, each muffin surprises you with a creamy center, creating the perfect snack for any time of day. Plus, they’re easy to make, delicious to share, and a fantastic way to sneak some veggies into your diet. Perfect for brunch or a sweet moment at home!
Ingredients You’ll Need
Muffin Batter
- 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)
Tip: Swap sour cream with Greek yogurt for a hint of tanginess, or use vegan alternatives for a dairy-free version.
How to Make Lemon Zucchini Cream Cheese Muffins – Step-by-Step
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners to ensure even baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure a smooth, airy batter.
Step 3: Cream the Butter and Sugar
Beat the softened butter and sugar in a large bowl until light and fluffy. This will create the perfect foundation for fluffy muffins.
Step 4: Add Eggs and Lemon
Beat in eggs one at a time. Then, stir in lemon zest and lemon juice for a vibrant citrus flavor.
Step 5: Fold in Zucchini and Sour Cream
Fold in grated zucchini and vanilla extract. Alternate adding dry ingredients and sour cream to keep the batter smooth.
Step 6: Create the Cream Cheese Filling
Combine softened cream cheese, powdered sugar, and lemon juice in a small bowl for a creamy, tangy filling.
Step 7: Assemble the Muffins
Fill each muffin liner halfway with batter, add a dollop of cream cheese filling, then top with more batter until each cup is three-quarters full.
Step 8: Bake to Perfection
Bake for 18-20 minutes or until golden brown. Let muffins cool before transferring them to a rack.
Step 9: Glaze and Garnish
Whisk powdered sugar and lemon juice into a smooth glaze. Drizzle over cooled muffins and sprinkle with lemon zest for a burst of flavor.
Tips for the Perfect Muffin
- Drain the Zucchini: Removing excess moisture from the zucchini prevents soggy muffins.
- Beat Butter and Sugar Well: Achieving a fluffy texture starts here.
- Experiment with Citrus: Swap lemon for lime or orange zest for a unique twist!
Serving and Storing
Pair these muffins with a hot cup of coffee or tea for a cozy treat. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week. Freeze leftovers for up to 3 months for a ready-to-go snack!
FAQs
Q1: Can I use frozen zucchini?
A: Absolutely! Thaw and drain it well to remove extra moisture.
Q2: Can I make these muffins ahead?
A: Yes! They store beautifully, perfect for prepping in advance.
Q3: How can I make them healthier?
A: Substitute part of the flour with whole wheat flour and reduce the sugar.
Final Thoughts
Lemon Zucchini Cream Cheese Muffins are a delightful, flavor-packed treat that’s bound to impress. From brunch to snack time, they’re sure to become a family favorite. Give them a try and share the joy with friends and family!
For more delicious muffin recipes, check out Honey Lemon Muffins and Gooey Caramel Dulce de Leche Cookies.
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