Buttermilk Zucchini Bread Muffins
User Reviews
5
Buttermilk Zucchini Bread Muffins
Description
This recipe creates flavorful muffins using shredded zucchini folded into a batter made from softened cream cheese, brown sugar, buttermilk, neutral oil, and eggs. The dry ingredients include all-purpose flour spiced with cinnamon and nutmeg, along with baking powder and baking soda to provide leavening. Salt balances the sweetness.
The batter combines creamy and moist elements, with the zucchini adding mild vegetal notes and moisture internally, resulting in a tender texture. Baking at 325°F for 20-25 minutes yields muffins that are cooked through yet retain some crumbly softness, with a slight spiced aroma.
These muffins are suitable for breakfast or as a snack, offering subtle vegetable enrichment disguised in sweet spiced bread form. The cream cheese contributes to a gently tangy undertone.
If preferred, the same batter can be poured into a loaf pan and baked longer to make zucchini bread, making the recipe versatile depending on serving preference.
Ingredients
- 3 ounces cream cheese softened
- 1 cup brown sugar
- ¼ cup buttermilk
- ¼ cup neutral cooking oil generic cooking oil
- 1 teaspoon vanilla extract
- 2 egg
- 1 ½ cups zucchini shredded
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
Instructions
- Whisk flour, cinnamon, nutmeg, salt, baking powder, and baking soda together.
- In a separate bowl, mix brown sugar and cream cheese together until smooth, this will help avoid cream cheese lumps. If there are lumps of cream cheese, it will still turn out fine.
- Gradually stir in buttermilk, oil, vanilla, and the eggs until well combined and smooth.
- Stir in zucchini until evenly distributed.
- Add dry ingredients and fold into wet ingredients until just combined. There will be some lumps.
- Divide evenly into 12 muffin cups (greased or lined), they will be almost full. See note for loaf recipe.
- Bake at 325 degrees F for 20-25 minutes for muffins. A toothpick should come out with slight crumbs clinging to it when baked through.
Notes
- For zucchini bread, pour the batter into a 5 by 9 inch loaf pan and bake for 45-50 minutes at the same temperature.
- Ensure cream cheese is softened before mixing to avoid lumps in the batter.
- Bake muffins until a toothpick inserted comes out with slight crumbs clinging to it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 188mg | 8% |
| Potassium | 164mg | 3% |
| Sugar | 18g | 36% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 61mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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