I was scouring the web for some fun new recipes to use some of my garden abundance of zucchini and came across a delicious Lemon Cheesecake Zucchini Muffins from over at Best of Long Island & Central Florida Blog.
I adapted the recipe just a little because I didn’t have one of the ingredients and I used organic sugars instead of regular. I also chose to leave the zucchini unpeeled whereas the original recipe called for peeling it as well as a few other small changes to try to simplify the process. The final results were absolutely delicious! Everyone was raving about these muffins and they have been disappearing quite quickly. This will definitely be a repeated recipe in our home!
Lemon Cheesecake Zucchini Muffins Recipe:
~CRUST~
1 1/4 cups graham cracker crumbs
1/4 cup + 1 Tablespoon organic sugar
6 Tablespoons melted butter
~FILLING~
8 ounces cream cheese, softened
1/3 cup organic sugar
2 medium eggs
1 teaspoon vanilla
1 teaspoon lemon extract
~MUFFIN BATTER~
3 large eggs
1 cup organic sugar
1 cup olive oil
1 teaspoon vanilla extract
3 teaspoons lemon extract
2 cups grated zucchini (drained)
3 cups flour
1 (5.1 ounce) box of instant vanilla pudding mix
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon celtic sea salt
Optional: 6 drops Young Living Lemon Essential Oil
CRUST INSTRUCTIONS: In first bowl, combine graham cracker crumbs, sugar, and melted butter in bowl. Set aside.
FILLING INSTRUCTIONS: In second bowl, beat cream cheese and sugar with mixer. Add eggs, vanilla, and lemon extract and beat until combined. Set aside.
BATTER INSTRUCTIONS: In third bowl, whisk eggs and sugar. Add oil and whisk again. Add vanilla, lemon extract, and lemon oil. Stir again. Add drained grated zucchini and stir till blended. In fourth bowl, combine flour, dry pudding mix, baking soda, baking powder, and salt. Place dry ingredients from bowl four into bowl three and stir until incorporated but don’t over mix!
Preheat oven to 350 degrees and line 24 muffin tins with paper or silicone liners. (I prefer silicone.)
CREATION: Place 1 flat Tablespoon of CRUST MIXTURE into the bottom of each liner. Press firmly down to create a base. (We used a small glass.) Add about 1 Tablespoon (I used Pampered Chef’s small cookie scoop for this step.) of FILLING MIXTURE. Top with about 1 1/2 to 2 Tablespoons (I used Pampered Chef’s medium cookie scoop for this step.) of the BATTER MIXTURE. We took a greased spoon and flattened the batter mixture down. Top with a small sprinkle of the CRUST MIXTURE for a nice finished look. Repeat with each liner.
BAKE: Place muffin pans into oven and bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.
STORE: Keep leftovers in the fridge (or they can be frozen as well.)
I’m a city girl turned country by my awesome husband and we have three busy boys and two darling daughters. I love spending time with my family, reading Karen Kingsbury novels, and catching up with friends while our kiddos have play dates. I’m blessed beyond measure and can’t wait to see what God has in store.
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This post currently has 51 responses.
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Lynda Cook
Thanks for sharing such an amazing recipe, I’m definitely going to make these up, they look so decadent!!
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Dandi D
These look so yummy–if only I had some zucchini in the garden this year!
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Laurie P
I LOVE baking with zucchini!
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Sarah L
Fantastic looking recipe. My neighbor always gives me stuff from her garden.
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Keara B.
These look amazing! We’ve really been enjoying trying out new zucchini recipes this summer. I have a crazy sweet tooth so I’d love to try these. Thanks for sharing this recipe!!
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denise low
This recipe looks very delicious. I want to try this recipe out.
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Dagmar M
they look so yummy!! ive been wanting to cook with zucchini!
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Joni Mason
We are big muffin eaters in my family and I can’t wait to make these! I especially look forward to seeing how yummy the pudding mix makes these muffins.
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natalie nichols
I would love to try these cheesecake muffins. THey look so good.
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Amanda Schaeffer
These look so yummy these would be fun to bake with the kids thank you for sharing
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Marnie G (Derrick Todd)
This looks awesome! I have a huge zucchini ready to use.
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Kimberly Harbour
looks delicious! I can’t wait to try this recipe!
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Rosie
These sound wonderful and those little extras like the lemon essential oil must make them sooo good. I’d like to try these!
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Anne Taylor
These muffins sound amazingly tasty! What a unique recipe! Thanks!
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Carol Nine
Finally, a new use for those zucchini the neighbors give us every year. Yum!
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Susan Hartman
They look simply delicious! I love the colored muffin papers! Are they paper or another material!
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Miranda
Hi Susan,
The liners are made from silicone! I LOVE them and highly recommend. We’ve been using them multiple times a week now for months and they are still good as new. The best part is that what’s inside just pop right out, even hot from the oven, whereas paper liners stick. Here’s the link to my review of the liners: http://www.emilyreviews.com/2014/12/creative-cookiez-silicone-baking-cups-thm-black-bottom-cupcakes-recipe-s-dessert.html
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Janice
These look really great! Lemon is a delicious flavor.
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Nataile Brown
These look and sound absolutely delicious! I love the flavor combinations and the addition of zucchini. Thanks for the easy recipe too. 🙂
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DJ
I have never tried adding zucchini to lemon cheesecake. It sounds really interesting. I can’t wait to try this.
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Lisa W
This sounds delicious! Thanks for shareing
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Judy Thomas
These look so delicious! Thank you so much for the recipe 🙂
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debbie
I have never thought of using zucchini in cheesecake but when you think about it zucchini is mainly water based but full of nutrients and goodness so I like the idea of this recipe thanks for the idea
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patricia delgado
What a yummy way to get my picky children to eat some veggies.
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janie vezina
these look so yummy, get my kids to eat veggies one way or another
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June S.
(Lemon Cheesecake Zucchini Muffins Recipe #Delicious!) These muffins sound so good to me. I am going to make them for when my two brothers come for a visit next week.
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Deb E
This is good for a portion control piece of cheesecake. I have colored silicone cupcake holders I haven’t used yet so I’ll have to try this recipe. I love that there is pudding in the recipe too.
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Deborah D
This looks so good. I will definitely make these.
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Elizabeth H.
Sounds great. I will get my aunt to make them, she’s the cook around here.
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Edna Williams
This looks so delicious, and what a great zucchini recipe!
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Michelle S
These look really scrumptious! The pic of the batter didn’t thrill me but the end result looks great.
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Finally, something really delicious to make with zucchini!
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This looks really interesting. I love zucchini bread and also cheesecake, I’m just not sure about the lemon aspect. These look delicioust though!
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Kaye Newman
This looks delicious. I have got to make up a batch for my family.
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These look fantastic and delicious. I would like to make these as a second dessert on the holidays.
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Amber Ludwig
Oh wow!! These look gorgeous and sound amazing!! Can’t wait to have tons of fresh zucchini and make them!! Pinning so I don’t forget!!!
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Sarah Hayes
this recipe is calling my name!! they sounds delicious. I don’t think id want to share 😉
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kathy downey
Wow,this sure sounds like a winning combo thanks for the recipe i cant wait to make these
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wow this does sound amazing, I love baked desserts with cream cheese filling, and with the zucchini and olive oil, it is soo healthy, too! I’d love to try it – I have some lemon essential oil that can be used for culinary uses!
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These look like a perfect spring muffin to try for breakfast soon!
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katie
I am so hungry and these look so good! Also did not know there was such a thing as silicione cupcake liners I will have to look into getting some!
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Karen Propes
This looks so good. My husband loves lemon anything, I can’t wait to surprise him with these. I know he will love them.
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Thanks so much for sharing your recipe hubby and grandson loved them.It will be a pleasure to make again knowing they were enjoyed so much.
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Carol
Hi Miranda,
I’m so glad to hear you enjoyed these muffins. Out of all the recipes for zucchini bread and muffins I’ve created, this is right up there with one of our favorites.
Thanks so much for your thumbs up review! 🙂
Carol
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Dotty J Boucher
I have never tried putting zucchini in my muffins or cakes before, I am interested on how it has an affect or the taste outcome, but from the look and ingredients here , it sounds and looks delicious!!
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Mary Gardner
These look delicious! I like adding zucchini because it makes baked goods so moist. Thanks for sharing your recipe!
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gloria patterson
I am not much of a cook or baker but I know when something looks and sounds like it would be good. Shared this with my sister in law and she is making a batch soon and will share with me.
Okay, this looks outstanding! I’m a sucker anything lemon and anything cheesecake 🙂 A co-worker is bringing in zuchinni from her garden too so I might just have to whip these up this weekend !!