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Moist Lemon Poppy Seed Zucchini Muffins with Cream Cheese Swirl

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These moist lemon poppy seed zucchini muffins feature a creamy cream cheese swirl, bright lemon zest, and tender shredded zucchini, making them a perfect breakfast or snack option.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons ground poppy seeds (or whole for crunch)
  • 1 1/2 cups shredded zucchini (about 1 medium zucchini)
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1/2 cup (120ml) buttermilk (or milk + 1 tsp vinegar)
  • For the Cream Cheese Swirl:
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
  2. Wash and finely shred about 1 1/2 cups of zucchini. Gently squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
  4. In another bowl, combine vegetable oil, eggs, vanilla extract, buttermilk, and lemon zest. Beat until smooth and slightly frothy.
  5. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
  6. Fold in the shredded zucchini carefully, distributing evenly without deflating the batter.
  7. In a small bowl, beat the softened cream cheese with powdered sugar, egg, and vanilla extract until smooth and pourable.
  8. Spoon batter about halfway into each muffin cup. Add a generous tablespoon of cream cheese mixture on top of each.
  9. Use a skewer or knife to gently swirl the cream cheese into the batter to create a marbled effect without fully mixing.
  10. Bake for 22–27 minutes or until a toothpick inserted into the muffin (avoiding the cream cheese swirl) comes out clean.
  11. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature eggs and cream cheese for smooth blending. Grate zucchini finely and squeeze gently to avoid sogginess. Swirl cream cheese gently to keep distinct ribbons. Check oven temperature with a thermometer to avoid cracking or puffing of the cream cheese swirl. Cool muffins properly to prevent sogginess.

Nutrition

Keywords: lemon poppy seed muffins, zucchini muffins, cream cheese swirl, breakfast muffins, moist muffins, easy muffins, homemade muffins

Find it online: https://yumyep.com/moist-lemon-poppy-seed-zucchini-muffins-with-cream-cheese-swirl-recipe-for-easy-homemade-breakfast/