Zucchini Strawberry Muffins with Cream Cheese Swirl

Steps

1. Heat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
2. Grate the zucchini, wrap it in a clean towel and squeeze out some of the liquid. Dice the strawberries.
3. Make the swirl: beat the cream cheese with 20 g of the sugar and one third of the vanilla until smooth. Set aside.
4. Make the topping: in a small bowl, mix 15 g of the sugar with one quarter of the cinnamon. Set aside.
5. In a large bowl, whisk the flour, baking powder, baking soda, salt and the remaining three quarters of the cinnamon.
6. In another bowl, whisk the eggs, the remaining 105 g of sugar, the canola oil, milk, the remaining two thirds of the vanilla and the lemon zest until smooth. Stir in the zucchini.
7. Pour the wet mixture into the flour mixture and fold just until no dry flour remains. Gently fold in the strawberries.
8. Spoon half of the batter into the cups, add a spoonful of the cream cheese swirl to each, then top with the remaining half of the batter. Swirl once with a toothpick and sprinkle each with the cinnamon-sugar topping.
9. Bake 20 to 24 minutes, until golden and a toothpick inserted into the muffin part (not the swirl) comes out clean.
10. Cool in the pan 5 minutes, then move to a rack and cool at least 15 minutes more before serving. Store leftovers in the fridge because of the cream cheese.