Yield: 18 muffins

Chocolate Zucchini Cream Cheese Muffins

Two chocolate zucchini cheesecake muffins stacked on top of each other with a bite out of the top one

Chocolate Zucchini Cheesecake Muffins and a cup of milk is the perfect way to start out the day. Chocolate and cheesecake for breakfast always gets my vote.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

For the Muffins

  • 2/3 cup canola oil
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 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
  • 1/2 cup buttermilk
  • 1 cup finely shredded zucchini (only squeeze if extra watery) ( 1 1/2 medium)
  • 1 cup mini chocolate chips, divided

For the Filling

  • 1 - 8 ounce package cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon all purpose flour

Instructions

  1. Preheat the oven to 400 degrees. Spray 18 muffin tin cavities with non stick baking spray.
  2. Beat the oil, sugars, vanilla, and eggs.
  3. Stir together the dry ingredients. Slowly add this mixture alternately with the buttermilk to the wet ingredients. Mix until everything is incorporated.
  4. Stir in 1/2 cup mini chocolate chips and shredded zucchini gently. Spoon the batter evenly in the prepared muffin tins.
  5. Mix together the cheesecake filling in a bowl. Spoon half the mixture into a ziplock baggie and cut one tip off. Insert the tip into the center of the muffin batter and squeeze gently. Fill each muffin this way until the cheesecake filling is gone.
  6. Refill the bag with the remaining filling and go back and add a swirl of cheesecake filling to the top of each muffin.
  7. Sprinkle the sides of the muffin batter with the reserved chocolate chips.
  8. Bake for 14-15 minutes. Remove and let the muffins cool in the pan for 2-3 minutes.
  9. Gently remove the muffins and place the muffins on a wire rack to cool completely. Store in a tightly sealed container.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 274Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 34mgSodium: 219mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 4g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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