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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 tangy lemon flavor, subtle crunch from poppy seeds, and a luscious cream cheese swirl, perfect for brunch or a snack.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon poppy seeds
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 1 cup (120g) finely shredded zucchini, squeezed to remove excess moisture
  • ¼ cup (60ml) freshly squeezed lemon juice
  • 8 oz (225g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. Finely grate 1 cup (120g) of zucchini and press it in a clean towel to remove excess moisture.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds until combined.
  4. In another bowl, beat sugar and 2 eggs until pale and fluffy (2-3 minutes). Slowly add vegetable oil, vanilla extract, lemon zest, and lemon juice, mixing until combined.
  5. Fold the shredded zucchini gently into the wet mixture.
  6. Pour the wet ingredients into the dry ingredients and fold gently until just combined; do not overmix.
  7. In a medium bowl, beat softened cream cheese with sugar, 1 egg, and vanilla extract until smooth and creamy.
  8. Spoon batter into muffin cups, filling each about two-thirds full. Dollop about a tablespoon of cream cheese mixture on top of each muffin and swirl gently with a toothpick to create a marbled effect.
  9. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  10. Let muffins cool in the tin for 5-10 minutes, then transfer to a cooling rack to cool completely.

Notes

Press shredded zucchini well to remove excess moisture to avoid soggy muffins. Swirl cream cheese gently with a toothpick to keep the marbled effect visible. Do not overmix batter to prevent tough muffins. Muffins keep well at room temperature for 2 days or can be frozen for up to 3 months.

Nutrition

Keywords: lemon muffins, poppy seed muffins, zucchini muffins, cream cheese swirl, moist muffins, easy muffins, brunch recipe, snack recipe

Find it online: https://sizzlesprout.com/moist-lemon-poppy-seed-zucchini-muffins-recipe-easy-cream-cheese-swirl/