Cream cheese courgette muffins

Soft and delicious courgette muffins filled with cream cheese (or curd cheese). It’s such a wonderful combination of flavours! With a subtle hint of cinnamon and a crunchy sugar topping, these muffins are incredibly moist and stay fresh for days. What more could you want? 😉

Makes 10.

Ingredients for the courgette muffins:

• 190 g plain flour
• 1½ tsp baking powder
• a pinch of salt
• 2 tsp ground cinnamon
• ¼ tsp nutmeg
• 125 ml sunflower or rapeseed oil
• 1 large egg
• 1 tsp vanilla extract
• 70 g light brown sugar
• 30 g caster sugar
• 180 g shredded courgette* (no need to squeeze dry)

All ingredients should be at room temperature.

In a bowl, whisk together the egg, vanilla extract and oil. Add the caster sugar and brown sugar and whisk until combined. Add the sifted plain flour, baking powder, salt, cinnamon and nutmeg, and mix until just combined. Finally, fold in the grated courgette.

Ingredients for the curd cheese filling:

• 150 g curd cheese, finely ground (or cream cheese)
• 1 egg yolk from a large egg
• 1 tsp vanilla extract
• 35 g sugar

All the ingredients should be at room temperature. Mix all the ingredients for the curd cheese filling until smooth and well combined.

Additionally:

• 4 Tbsp demerara sugar

Line a muffin tin with 10 muffin cases. Spoon about a tablespoon of the muffin batter into each case, then add a tablespoon of the curd cheese filling. Top with another tablespoon of muffin batter. Sprinkle with demerara sugar.

Bake at 160°C for about 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and transfer to a wire rack to cool.

*Wash the courgette (no need to peel it) and trim the ends. If there are large seeds inside, remove them before grating.

Enjoy!

Recipe source: Sally’s baking addiction.