If you’re searching for that perfect treat to bridge snacking and breakfast, Cream Cheese Zucchini Muffins are just what you need: tender, moist muffins laced with cinnamon, a swirl of tangy cream cheese filling, and a subtle freshness from shredded zucchini. They’re as irresistible as a bakery pastry, but easy to whip up at home—no fancy mixer required! Every bite offers the cozy comfort of classic zucchini bread, plus the creamy surprise that makes these muffins seriously addictive.
Ingredients You’ll Need
Gather your ingredients with confidence! Every component in these Cream Cheese Zucchini Muffins plays a role, whether it’s adding flavor, binding the batter, giving a subtle spice, or creating a dreamy cream cheese center. The magic is in the combination.
- All-purpose flour: This is the soft, sturdy base for your muffins, giving them enough structure to stay fluffy yet moist.
- Baking powder and baking soda: Both leavening agents team up to help your muffins rise beautifully every time.
- Salt: A crucial pinch that enhances all the other flavors in your muffins without making them salty.
- Ground cinnamon and nutmeg: These warm spices are the secret to savoring cozy autumn bakery vibes, any time of year.
- Unsalted butter (melted): Brings richness and helps create that perfect muffin crumb.
- Vegetable oil: Keeps the muffins moist and tender for days.
- Granulated sugar: Adds sweetness and blends seamlessly into the batter, ensuring even texture.
- Light brown sugar (packed): Offers a subtle caramel note, making the muffins extra flavorful.
- Eggs (room temperature): These bind and lift the batter; don’t skip bringing them to room temp for easy mixing.
- Pure vanilla extract: Infuses a lovely aroma and smooth depth of flavor.
- Grated zucchini (excess moisture squeezed out): The star ingredient—adds nutrition, moisture, and a subtle earthy taste.
- Cream cheese (softened): Essential for that luscious center; it thickens and tangs up the filling.
- Granulated sugar (for cream cheese filling): Sweetens the creamy swirl to balance the tang.
- Egg yolk: Gives the filling a velvety texture and helps it set during baking.
- Vanilla extract (for filling): Puts the final touch of warmth into your cream cheese surprise.
How to Make Cream Cheese Zucchini Muffins
Step 1: Prep Your Muffin Tin and Oven
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This simple step saves you from sticky clean-up and ensures those muffins pop out perfectly golden every time.
Step 2: Whisk Together Dry Ingredients
In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisking distributes the leaveners and spices throughout so every bite of your Cream Cheese Zucchini Muffins is just as good as the last.
Step 3: Mix Wet Ingredients
Grab a large bowl and whisk the melted butter, oil, granulated sugar, and brown sugar together until smooth. The combination of fats and sugars guarantees ultra-moist muffins with rich flavor. Add in the eggs and vanilla extract, mixing well to form a glossy, well-combined batter.
Step 4: Stir in the Zucchini
Fold the grated zucchini (make sure to squeeze out excess moisture!) into your wet mixture. The zucchini melts right into the batter, creating that signature moist crumb without actually tasting like veggies.
Step 5: Combine Wet and Dry Mixtures
Add the dry ingredients gradually to the wet bowl, folding gently. Take care not to overmix; just stir until you don’t see dry streaks. This is the secret to tender Cream Cheese Zucchini Muffins instead of tough ones!
Step 6: Prepare the Cream Cheese Filling
In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until creamy and smooth. This luscious filling will swirl through each muffin, adding contrast and decadence.
Step 7: Assemble and Bake
Fill each muffin cup about two-thirds full with zucchini batter. Add a spoonful of the cream cheese filling right in the center of each muffin, then swirl with a toothpick if you’re feeling fancy. Bake for 20-25 minutes, or until a toothpick inserted in the muffin part (not the creamy center) comes out clean. Let the muffins cool in the pan for five minutes before transferring to a wire rack to finish cooling.
How to Serve Cream Cheese Zucchini Muffins
Garnishes
For an extra flourish, add a dusting of powdered sugar or a few curls of lemon or orange zest on top just before serving. These small details highlight the creamy swirl inside and make your muffins look bakery-showcase ready.
Side Dishes
Cream Cheese Zucchini Muffins pair beautifully with a fresh fruit salad, a hot cup of chai or coffee, or even a little pot of Greek yogurt with honey. This combo balances the richness and ties everything into a cozy brunch spread.
Creative Ways to Present
Turn these muffins into a showstopper centerpiece by arranging them on a pretty cake stand lined with colorful napkins. For parties, slice muffins in half and layer with extra cream cheese for a fun “muffin sandwich.” You could also pop tiny decorative flags in each muffin for a brunch buffet or social gathering.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Cream Cheese Zucchini Muffins in an airtight container at room temperature for up to 3 days. Their tender crumb and creaminess stay intact, making them just as irresistible the next day.
Freezing
To freeze, wrap each muffin individually in plastic wrap and place in a freezer-safe bag. Pop them in the freezer for up to 2 months—an easy way to always have a homemade treat at hand for unexpected cravings or guests.
Reheating
For best results, thaw muffins overnight in the fridge or at room temperature for a couple of hours. Warm in the microwave for about 15 seconds for that “just baked” feel, and enjoy the gooey, dreamy cream cheese center all over again.
FAQs
Can I make Cream Cheese Zucchini Muffins gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free blend. The muffins will still turn out moist and delicious, though the texture might be slightly different.
Why do I need to squeeze the zucchini first?
Zucchini is loaded with moisture, which can cause your muffins to be soggy if not squeezed out. Rinsing and patting the grated zucchini dry ensures your muffins bake up light and fluffy, not dense.
Can I use less sugar or a sugar substitute?
Yes, you can reduce the sugar by about 1/4 cup for a less-sweet muffin, or experiment with your preferred sweetener. Just know it might change the texture and browning slightly.
What’s the best way to swirl the cream cheese?
Use a toothpick or wooden skewer to gently swirl the cream cheese into the muffin batter. A couple of quick, gentle turns will create beautiful marbled patterns without over-mixing.
Can I add nuts or chocolate chips?
Definitely! Fold in half a cup of chopped walnuts, pecans, or chocolate chips to the batter for extra crunch or decadence. The base recipe is wonderfully flexible so feel free to customize.
Final Thoughts
There’s just something genuinely joyful about baking and sharing Cream Cheese Zucchini Muffins—a treat that’s equal parts nostalgic, stunning, and comforting. If you haven’t given these a try yet, now’s the perfect moment to whip up a batch. One bite, and you’ll be hooked for life!
Print
Cream Cheese Zucchini Muffins Recipe
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Cream Cheese Zucchini Muffins are a delightful treat that perfectly blend the flavors of zucchini, warm spices, and a creamy cream cheese filling. Moist and flavorful, these muffins are sure to become a family favorite!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups grated zucchini, excess moisture squeezed out
Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Prepare Batter: In a large bowl, whisk together melted butter, oil, granulated sugar, and brown sugar. Add eggs and vanilla extract, then stir in grated zucchini. Fold in dry ingredients until just combined.
- Make Cream Cheese Filling: Beat cream cheese, sugar, egg yolk, and vanilla extract until smooth.
- Assemble Muffins: Fill muffin cups with batter, add a spoonful of cream cheese filling in the center, then swirl gently with a toothpick.
- Bake: Bake for 20-25 minutes until a toothpick inserted in the muffin portion comes out clean.
- Cool and Enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- To keep muffins moist, store them in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- You can also freeze them for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
