These looked nice but the only flavor was bacon. These muffins are the best I have ever made. Thank you for your feedback! Do you happen to have nutritional information for this recipe? These look really good and I can’t wait to try them. Very nice with cream cheese in the middle. Thank you for the great recipe, So glad to hear that, Chantelle! Hi Do you think I could replace the zucchini with apple? Using my go-to zucchini bread recipe as the starting point, these soft cream cheese zucchini muffins are deliciously spiced with cinnamon and stuffed with a cheesecake style filling. Total Time 50 minutes. Yes, you’d have to add more of the other filling ingredients as well. I look forward to making these.! Cover leftover muffins tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week. If you want to indulge, spread a little butter on top. I love your photography. Spoon 1 heaping Tablespoon of zucchini muffin batter into the muffin cups. Nettie. Required fields are marked *. Preheat oven to 425°F (218°C). You saved Savory Cheddar Zucchini Muffins to your. Your daily values may be higher or lower depending on your calorie needs. I am the submitter of this recipe. I just made these rustic little muffins. Sally, your recipes never disappoint! Can I use butter or Ghee instead? Maybe you need the real fat for these to turn out correctly. The recipe looks delicious! Add the wet ingredients to the dry ingredients and whisk until just incorporated. Grease really really well the muffin pan and, if by any chance they get stuck to the pan, don’t worry. I am so glad you liked this recipe. Did I do something wrong. I used half the mix and put in the tray, then added a dollop of cream cheese, then put the rest of the mix on top. I thought they were a bit bland. I did add half a cup of grated Parmesan cheese and a handful of extra cheddar because I’ve had experiences with cheesy muffins not being flavorful enough in the past. I am diabetic so substituted flour for one cup whole meal flour and one cup almond flour. In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Another wonderful keeper recipe, Sally! I’m sure they’ll be a huge hit! I’ve tried almost all your muffin recipes and can’t decide which one I like best, but this one is delicious (the best banana bread muffin version and the pistachio cupcakes turned into muffins with your oven trick are incredible too!) Should I pour less zucchini batter on the bottom and save more for the top? You can use 1/2 cup grated zucchini and 1 cup grated cheddar cheese. As to the actual making and baking of them I had to cook them longer than called for. Allrecipes is part of the Meredith Food Group. By how much? I’ve been holding onto this recipe since last summer and I’m thrilled to finally have it photographed and ready for you to try it! . I don’t use paper cupcake liners for savory muffins because they stick to the paper, especially when baking with cheese. Under-baked breads will sink a they cool.). Hello! With the cream cheese filling it’s PERFECT! Made these for my husband (first time ever cooking or baking with zucchini) and he LOVED them! We’ve already eaten two each haha. These are a moist muffin inside - there is yummy melty cheese all through. Mix the … I love all your recipes but I made these and after 5 minutes out of the oven they collapsed and had big holes in them. Information is not currently available for this nutrient. Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix. This recipe yields just 10 muffins. This recipe ended up making 18 muffins for me, due to the smaller size of my muffin tins. I’m Sally, a cookbook author, photographer, and blogger. I made these with whole wheat flour and they came out pretty good and very yummy. Really delicious! They were a bit bland until I used some butter and pancake syrup. While adding the cream cheese deviated from my quest for healthy the rave reviews won me over. In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Absolutely delicious & only 136 calories per muffin. Using my absolute favorite zucchini bread (and muffins) recipe– an old family recipe that won 1st place in a state fair– we’re baking muffins stuffed with sweet cream cheese. I am glad you liked them, Bonnie! Required fields are marked *. Thanks! Preheat oven to 350 degrees F (175 degrees C). So glad to hear that, Ann! Didn’t change a thing (except for a whole milk and full fat cheddar cheese, adds depth and taste). I just need a little clarification. Thanks for stopping by! Layer zucchini batter and cream cheese filling together to make cream cheese zucchini muffins. So moist with just the right touch of spice and cheesecake hiding inside. . These were alright as I had to use frozen shredded zucchini. Thanks for the reply. Like eating a cupcake for breakfast, only healthier! Thank you for the feedback! My total baking time was 32 minutes. Pretend it’s a cake :-). Would I need to add more egg yolks in this case? Sign up for email updates so you’re alerted as soon as I publish a new recipe! Thanks! You could eat these zucchini cheddar cheese savory muffins for a quick lunch with a salad, with a bowl of soup, for breakfast, and are great for the kids lunch boxes. Perhaps adding some chopped jalepeno would jazz these up enough for me to enjoy. These are delicious. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Prep Time 30 minutes. Layer with 1 Tablespoon of cream cheese filling, then another heaping Tablespoon of muffin batter– or however much batter is needed to fill the cups all the way to the top. I have never enjoyed baking so much since I found your site through one of the you tubers I subscribe to. Congrats! It’s just a personal preference. Can I use wheat flour instead of all purpose flour? There’s no long list of ingredients or complicated preparation involved, simply add the wet ingredients to the dry ingredients, stir with a wooden spoon until just combined and you are ready to go. Stir in the zucchini, cheddar cheese, spring onion and thyme with a wooden spoon until evenly dispersed. It was delicious! By the way, here are all of my recipes using zucchini. That sounds great! Excited to see how these turn out I added about 1/4 c chocolate chips to the cream cheese. And/or you can try adding 2 Tablespoons of flour to the half of the batter you are using for the top layer. I will try 1.5x the recipe! I can’t wait to make this! I don’t have a kitchen scale, so approximately what do you think the measurement would be in cups for the cheese and zucchini? If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Wonderful! I do have one recommendation - if you use liners, I'd go with the foil type - the cheese in these muffins tends to stick to the paper. Add the zucchini, carrot, cheddar cheese, and chives the egg mixture and stir to combine. Needs alot to give flavour. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. They're a hit even with those who think they don't like zucchini! I usually make two batches and freeze some for quick snacks during the week.