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Moist Chocolate Chip Zucchini Muffins with Cream Cheese Swirl

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These moist and flavorful zucchini muffins feature a luscious cream cheese swirl and chocolate chips, perfect for quick bake sales, brunches, or snacks. The recipe is simple, quick, and adaptable for various dietary needs.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened (can substitute with coconut oil for dairy-free)
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed dry
  • ½ cup (90g) semi-sweet chocolate chips
  • 4 oz (115g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon (15ml) heavy cream or milk (use plant-based milk if preferred)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease well.
  2. Prepare the cream cheese swirl mixture: In a small bowl, beat together the softened cream cheese, sugar, heavy cream, and vanilla extract until smooth and creamy. Set aside.
  3. Grate the zucchini using a fine grater. Wrap it in a clean kitchen towel and squeeze out excess moisture.
  4. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy.
  6. Add eggs and vanilla: Beat in eggs one at a time, followed by vanilla extract, ensuring each egg is fully incorporated.
  7. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  8. Fold in zucchini and chocolate chips gently with a spatula.
  9. Fill muffin cups halfway with about 2 tablespoons of batter. Dollop about 1 tablespoon of the cream cheese mixture on top of each, then cover with more batter.
  10. Create the swirl: Use a toothpick or skewer to gently swirl the cream cheese into the batter.
  11. Bake for 20-25 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese swirl) comes out clean.
  12. Cool muffins in the tin for 10 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze zucchini dry to avoid soggy muffins. Use a toothpick gently to create distinct cream cheese swirls without overmixing. Check muffins starting at 18 minutes to avoid overbaking. Prepare cream cheese swirl and grate zucchini while oven preheats to save time.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, cream cheese swirl, quick muffins, moist muffins, bake sale recipe, easy muffins, vegetarian muffins

Find it online: https://crispcraving.com/moist-chocolate-chip-zucchini-muffins-recipe-easy-cream-cheese-swirl-tutorial/