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Summer Brunch Squash Muffins
Summer Brunch Squash Muffins

Summer Brunch Squash Muffins

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Cook Minutes 1 Hr 10 Min
Prep : 15 Min Cook: 55 Min
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese , softened
1/3 cup icing sugar
4 tsp. vanilla extract, divided
2-3/4 cups flour
1 tsp. baking soda
1 tsp. Magic Baking Powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 eggs
1-1/3 cups granulated sugar
3 cups tightly packed grated zucchini (about 2 large zucchini)
1 cup vegetable oil
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 1
IN a medium bowl, beat the softened cream cheese with the icing sugar and 2 tsp. vanilla until light and fluffy. Spoon into a piping bag. Refrigerate until ready to use.
Step 1
PREHEAT the oven to 350°F.
Step 2
SIFT flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt together and reserve.
Step 3
MIX the eggs, granulated sugar, grated zucchini, vegetable oil and remaining 2 tsp. vanilla until well combined. Add the dry ingredients to the wet ones and mix until incorporated. (Do not over mix.)
Step 4
SCOOP the batter into 16 greased muffin pan cups, completely filling each cup.
Step 5
BAKE on the middle rack 20 to 25 min. or until the muffins are golden brown and the tops of the muffins bounce back when you press on them. (Test with a bamboo skewer to make sure the centres of the muffins are done.)
Step 6
COOL the muffins for 5 min., then remove the muffins from the pan to a wire rack and let them cool another 20 min.
Step 7
USE an apple corer to remove the centres of the muffins; fill centres of muffins with the cream cheese frosting. Pipe a rosette onto the top of each muffin with the remaining cream cheese mixture. Reserve the removed muffin cores for snacking.
Kraft Kitchen Tips!
To make it easier to pipe the cream cheese frosting onto the muffins, remove the filled pastry bag from the refrigerator about 10 min. before using as directed.
Keeping it Safe
Keep frosted muffins refrigerated.
Calories From Fat
% Daily Value
Fat 22 g
Saturated fat 6 g
30 %
Cholesterol 55 mg
Sodium 250 mg
10 %
Carbohydrate 39 g
Fibre 1 g
Sugars 22 g
Protein 5 g
Vitamin A
0 %
Vitamin C
8 %
2 %
8 %
16 servings, 1 muffin (112 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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