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Moist Double Chocolate Zucchini Muffins with Cream Cheese Filling

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These rich and tender double chocolate zucchini muffins feature a luscious cream cheese filling, perfect for breakfast or brunch. They combine the moisture of zucchini with the indulgence of chocolate and a creamy surprise center.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • ½ cup (45 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ½ cup (100 g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 cup (about 120 g) grated zucchini, squeezed to remove excess moisture
  • ½ cup (90 g) mini chocolate chips (semi-sweet or dark)
  • For the Cream Cheese Filling:
  • 4 oz (115 g) cream cheese, softened
  • ¼ cup (30 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon sour cream or Greek yogurt (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease it.
  2. Grate about 1 cup of zucchini (roughly one medium zucchini). Squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.
  3. In a large bowl, sift together 1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Whisk to blend evenly.
  4. In a separate bowl, beat ¾ cup granulated sugar and ½ cup packed light brown sugar with 2 large eggs until creamy and slightly fluffy (about 2-3 minutes). Add ½ cup vegetable oil and 1 teaspoon vanilla extract, mixing just until combined.
  5. Gently fold the grated zucchini and ½ cup mini chocolate chips into the wet ingredients.
  6. Gradually add the dry ingredient mixture to the wet, folding gently with a spatula until just combined. Avoid overmixing; a few lumps are okay.
  7. In a medium bowl, beat 4 oz softened cream cheese, ¼ cup powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon sour cream (optional) until smooth and creamy, about 2 minutes.
  8. Spoon about 1 tablespoon of batter into each muffin cup. Add about 1 teaspoon of cream cheese filling in the center, then cover with another tablespoon of batter.
  9. Place in the preheated oven and bake for 20-25 minutes. Muffins are done when a toothpick inserted into the chocolate muffin part comes out with a few moist crumbs.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to prevent sogginess.

Notes

Squeeze zucchini well to avoid soggy muffins. Chill cream cheese filling for 15 minutes if it oozes too much. Avoid overmixing batter to keep muffins tender. Use mini chocolate chips for even distribution. Muffins can be stored at room temperature for 2 days, refrigerated for up to a week, or frozen for up to 3 months.

Nutrition

Keywords: double chocolate, zucchini muffins, cream cheese filling, breakfast muffins, moist muffins, chocolate zucchini, easy muffins, brunch recipe

Find it online: https://merrymorsel.com/moist-double-chocolate-zucchini-muffins-recipe-with-cream-cheese-filling-easy-and-perfect-for-breakfast/