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Moist Double Chocolate Zucchini Muffins with Cream Cheese Center

moist double chocolate zucchini muffins - featured image
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These muffins combine rich double chocolate flavor with a sneaky veggie twist from zucchini and a luscious cream cheese center, making them moist, tender, and delightfully surprising.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ⅓ cup (35 g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • ⅓ cup (80 ml) vegetable oil (neutral flavor)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed to remove excess water
  • ½ cup (90 g) mini chocolate chips (optional but recommended)
  • For the Cream Cheese Center:
  • 4 oz (115 g) cream cheese, softened
  • 2 tbsp (15 g) powdered sugar
  • ½ tsp vanilla extract
  • 1 large egg yolk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
  2. Prepare the cream cheese center: Beat cream cheese, powdered sugar, vanilla extract, and egg yolk in a medium bowl until smooth and creamy. Set aside.
  3. Grate zucchini using a fine grater. Place in a clean kitchen towel and squeeze gently to remove excess moisture.
  4. In a large bowl, sift or whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  5. In another large bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy, about 2 minutes.
  6. Fold grated zucchini into the wet ingredients. Slowly fold in the dry ingredients just until combined. Gently fold in mini chocolate chips.
  7. Fill each muffin cup halfway with batter. Add about 1 tsp of cream cheese mixture in the center. Top with more batter until cups are about ¾ full.
  8. Bake for 18-22 minutes. Test doneness by inserting a toothpick near the edge; it should come out mostly clean with a few moist crumbs.
  9. Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze zucchini well to avoid soggy muffins. Use room temperature eggs and cream cheese for smooth batter and filling. Fold batter gently to prevent toughness. Check muffins starting at 18 minutes to avoid overbaking. If cream cheese oozes, use less filling or don’t overfill muffin cups.

Nutrition

Keywords: double chocolate, zucchini muffins, cream cheese center, chocolate muffins, moist muffins, healthy muffins, breakfast muffins, snack, vegetarian

Find it online: https://daintydine.com/moist-double-chocolate-zucchini-muffins-with-cream-cheese-center-recipe/