zucchini cream cheese muffins

Name: Zucchini Cream Cheese Muffins
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: 3/4 cup(s) + 6 tablespoons granulated sugar, divided; 1/4 cup(s) vegetable oil; 1/4 cup(s) unsweetened applesauce; 2 - eggs; 7 tablespoon(s) sour milk (1 teaspoon vinegar plus enough milk to make 7 tablespoons) or you can use buttermilk; 1/2 teaspoon(s) salt; 1 teaspoon(s) baking soda; 1 teaspoon(s) cinnamon; 2 cup(s) all purpose flour; 2 cup(s) shredded zucchini; 4 ounce(s) cream cheese, softened

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.crazyforcrust.com/2015/08/zucchini-cream-cheese-muffins/

yield 12 serving(s)

cook time 20 Min

method Bake

Ingredients For zucchini cream cheese muffins

3/4 c

+ 6 tablespoons granulated sugar, divided
1/4 c

vegetable oil
1/4 c

unsweetened applesauce
2

eggs
7 Tbsp

sour milk (1 teaspoon vinegar plus enough milk to make 7 tablespoons) or you can use buttermilk
1/2 tsp

salt
1 tsp

baking soda
1 tsp

cinnamon
2 c

all purpose flour
2 c

shredded zucchini
4 oz

cream cheese, softened

How To Make zucchini cream cheese muffins

1
Preheat oven to 350°F. Line muffin cups with liners or spray with cooking spray. Stir 3/4 cup sugar, oil, and applesauce in a large bowl with a wooden spoon or spatula. Stir in eggs, milk, salt, baking soda, and cinnamon. Slowly stir in flour, then stir in zucchini.

2
In a separate bowl, stir cream cheese and 6 tablespoons sugar until smooth. Place about 2 tablespoons of batter in the bottom of each of 12 muffin cups. Top with equal portions of cream cheese (about 1 tablespoon per muffin) then equally divide remaining muffin batter over the top.
3
Bake for about 18-24 minutes until the muffins are golden brown. Cool before eating. Serve warm or cold! Store in an airtight container for up to 3 days for freeze for up to 1 month.
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