Introduction

Looking for a delicious and wholesome snack that combines the goodness of vegetables with a delightful creamy surprise? These Carrot & Zucchini Muffins with Cream Cheese Filling are the perfect blend of nutrition and indulgence. Packed with shredded carrots and zucchini, these muffins are naturally sweetened with a touch of honey or maple syrup and spiced with cinnamon for warmth. The star of the show is the creamy, tangy cream cheese filling tucked inside, making each bite an irresistible combination of flavors and textures. Perfect for breakfast, brunch, or even dessert, these muffins are a great way to sneak veggies into a sweet treat that everyone will love.

Ingredients:

For the Muffins:

• 1 cup shredded carrots (about 2 medium carrots)
• 1 cup shredded zucchini (about 1 medium zucchini)
• 2 cups all-purpose flour (or whole wheat flour for a healthier option)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg
• ½ cup brown sugar or coconut sugar
• ½ cup unsweetened applesauce (or mashed banana)
• 2 large eggs
• ⅓ cup honey or maple syrup
• ⅓ cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz (1 package) cream cheese, softened
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Optional Add-ins:

• ½ cup chopped walnuts or pecans (for extra crunch)
• ½ cup raisins or dried cranberries (for extra sweetness)

Preparation:

Step 1: Prepare the Cream Cheese Filling

1. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
2. Transfer the cream cheese mixture into a piping bag or a zip-top bag with the corner snipped off. This will make it easier to fill the muffins later.
3. Place the filled piping bag in the refrigerator to firm up while you prepare the muffin batter.

Step 2: Prepare the Muffin Batter

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it with non-stick spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
3. In a separate bowl, whisk the eggs, brown sugar, applesauce, honey or maple syrup, oil, and vanilla extract until smooth and fully incorporated.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
5. Fold in the shredded carrots and zucchini until evenly distributed throughout the batter. If you’re adding nuts or dried fruit, gently fold them in as well.

Step 3: Fill the Muffin Cups

1. Spoon about 2 tablespoons of the muffin batter into the bottom of each muffin cup, filling them about halfway.
2. Using the cream cheese piping bag, pipe about 1-2 teaspoons of the cream cheese filling into the center of each muffin cup. Be careful not to overfill, as the filling will spread while baking.
3. Cover the cream cheese filling with an additional tablespoon of muffin batter, ensuring the cream cheese is fully covered.
4. Fill each muffin cup until it is about ¾ full.

Step 4: Bake the Muffins

1. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the muffin (away from the cream cheese center) comes out clean.
2. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Serve

1. Once the muffins have cooled, serve them at room temperature. Each muffin will reveal a creamy, tangy cream cheese center, perfectly complementing the sweet and spiced carrot and zucchini muffin.

COOKING Notes:

• Moisture Control: Zucchini has a high water content, so after shredding, lightly squeeze the zucchini to remove excess moisture before folding it into the batter. This prevents the muffins from becoming too soggy.
• Cream Cheese Filling: Make sure the cream cheese is at room temperature before beating it with the powdered sugar. This will ensure a smooth, lump-free filling.
• Substitutions: You can easily make these muffins gluten-free by using a 1:1 gluten-free flour blend. For a dairy-free version, use vegan cream cheese and substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).

Serving Suggestions:

These Carrot & Zucchini Muffins with Cream Cheese Filling are perfect for any time of day! Here are some ideas for serving:

• Breakfast or Brunch: Serve them with a side of fresh fruit or a yogurt parfait for a balanced morning meal.
• Afternoon Snack: Pair with a hot cup of tea or coffee for an energizing afternoon pick-me-up.
• Dessert: Dust with a little powdered sugar or drizzle with a simple vanilla glaze to turn these muffins into a delightful dessert.

Tips:

• Storage: Store the muffins in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months. To freeze, place the muffins in a single layer on a baking sheet, freeze for 1-2 hours, then transfer to a freezer-safe bag. Thaw overnight in the fridge or warm up in the microwave for 20-30 seconds before serving.
• Make Ahead: The muffin batter and cream cheese filling can be prepared a day in advance and stored separately in the refrigerator. Assemble and bake fresh the next day for a quicker prep time.
• Mini Muffins: For bite-sized treats, make mini muffins by using a mini muffin tin. Adjust the baking time to 12-15 minutes.

Prep Time:

• 15 minutes

Cooking Time:

• 20 minutes

Total Time:

• 35 minutes

Nutritional Information (Per Muffin):

• Calories: 220-250
• Protein: 4g
• Sodium: 180mg
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 16g
• Fat: 10g

Conclusion

These Carrot & Zucchini Muffins with Cream Cheese Filling are a perfect combination of wholesome ingredients and indulgent flavor. The naturally sweet, moist muffins are packed with the nutritional benefits of carrots and zucchini, while the cream cheese filling adds a rich and creamy surprise in the middle. Ideal for breakfast, snack time, or even dessert, these muffins are sure to become a family favorite. Plus, they’re highly versatile and can be made to suit various dietary needs. Whether you’re baking for a special occasion or meal-prepping for the week, these muffins are a delightful treat that you won’t want to miss!

Carrot & Zucchini Muffins with Cream Cheese Filling

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• Author: Imili Johnson
• Total Time: 35 minutes

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Ingredients

Scale 1x2x3x

For the Muffins:

• 1 cup shredded carrots (about 2 medium carrots)
• 1 cup shredded zucchini (about 1 medium zucchini)
• 2 cups all-purpose flour (or whole wheat flour for a healthier option)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg
• ½ cup brown sugar or coconut sugar
• ½ cup unsweetened applesauce (or mashed banana)
• 2 large eggs
• ⅓ cup honey or maple syrup
• ⅓ cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz (1 package) cream cheese, softened
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Optional Add-ins:

• ½ cup chopped walnuts or pecans (for extra crunch)
• ½ cup raisins or dried cranberries (for extra sweetness)

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Instructions

Step 1: Prepare the Cream Cheese Filling

1. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
2. Transfer the cream cheese mixture into a piping bag or a zip-top bag with the corner snipped off. This will make it easier to fill the muffins later.
3. Place the filled piping bag in the refrigerator to firm up while you prepare the muffin batter.

Step 2: Prepare the Muffin Batter

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it with non-stick spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
3. In a separate bowl, whisk the eggs, brown sugar, applesauce, honey or maple syrup, oil, and vanilla extract until smooth and fully incorporated.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
5. Fold in the shredded carrots and zucchini until evenly distributed throughout the batter. If you’re adding nuts or dried fruit, gently fold them in as well.

Step 3: Fill the Muffin Cups

1. Spoon about 2 tablespoons of the muffin batter into the bottom of each muffin cup, filling them about halfway.
2. Using the cream cheese piping bag, pipe about 1-2 teaspoons of the cream cheese filling into the center of each muffin cup. Be careful not to overfill, as the filling will spread while baking.
3. Cover the cream cheese filling with an additional tablespoon of muffin batter, ensuring the cream cheese is fully covered.
4. Fill each muffin cup until it is about ¾ full.

Step 4: Bake the Muffins

1. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the muffin (away from the cream cheese center) comes out clean.
2. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Serve

1. Once the muffins have cooled, serve them at room temperature. Each muffin will reveal a creamy, tangy cream cheese center, perfectly complementing the sweet and spiced carrot and zucchini muffin.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 220-250
• Sodium: 180mg
• Protein: 4g