Take a large bowl and add the eggs, cream cheese, and a bit of salt to taste. Mix until you achieve a uniform composition.
2 Egg, ½ cup Cream Cheese
Grate the zucchini small, add them over the previous composition and mix until everything is evenly distributed.
1 cup Zucchini
Add the flour and mix well until everything is incorporated.
1 cup Self-rising flour
Pour the obtained mixture into the muffin baking mold.
Preheat the oven and bake the zucchini muffins at 375°F (190°C) for about 25-30 minutes or until they turn golden.
Quick Note
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Notes
Variations: Feel free to get creative and add your favorite ingredients to customize these muffins. Consider adding fresh blueberries, diced apples, or a sprinkling of cinnamon for delightful flavor variations.
Greasing the Muffin Tin: To prevent the muffins from sticking to the tin, use muffin liners or grease the tin with cooking spray or softened butter.
Freezing Tips: These muffins freeze beautifully! Allow them to cool completely before wrapping them individually in plastic wrap and storing in a sealed freezer bag. Thaw in the refrigerator overnight or reheat in the microwave for a quick and tasty treat.
Room Temperature Ingredients: For best results, ensure that the cream cheese and eggs are at room temperature before mixing. This ensures easier blending and a smoother batter.
Perfect for Breakfast On-the-Go: These zucchini muffins make a fantastic grab-and-go breakfast. Make a big batch during the weekend and enjoy them throughout the week for a quick and satisfying morning meal.
Citrus Zest Twist: For a burst of citrusy goodness, try adding the zest of a lemon or an orange to the batter. It'll bring a refreshing and zesty flavor that complements the zucchini beautifully.