Name: Cream Cheese Zucchini Muffins Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup (120ml) canola or vegetable oil; 1/4 cup (50g) packed light or dark brown sugar; 1/2 cup (100g) granulated sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 1 and 1/4 cups (150g) shredded zucchini (no need to blot); 5 ounces (142g) full-fat brick cream cheese, softened to room temperature; 1 egg yolk, at room temperature; 1/2 teaspoon pure vanilla extract; 3 Tablespoons (36g) granulated sugar; Coarse sugar for topping

Jump to Recipe· 4.1 from 37 reviews

If you are craving a delightful treat that perfectly balances moistness, subtle sweetness, and a hint of spice, this Cream Cheese Zucchini Muffins Recipe is exactly what you need. Bursting with tender shredded zucchini and a rich, creamy cheesecake swirl, these muffins are an irresistible snack or breakfast companion. The combination of warm cinnamon and nutmeg with the luscious cream cheese filling transforms simple ingredients into a comforting, inviting baked good that everyone will adore. Whether you’re looking to sneak some veggies into your day or simply satisfy your muffin craving, this recipe will quickly become your new favorite.

Ingredients You’ll Need

The image shows a pile of freshly shredded green zucchini with white inner flesh, resting on a white marbled surface. Behind the zucchini pile is a silver box grater with visible sharp holes that have traces of zucchini on it. To the right side of the pile, there is a small piece of a ridged zucchini slice laying flat on the surface. The scene is brightly lit, highlighting the fresh texture and moistness of the shredded zucchini strands photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is the first step to mastering this delicious Cream Cheese Zucchini Muffins Recipe. Each component plays an important role, whether it’s creating the tender crumb, adding natural sweetness, or giving that creamy, dreamy filling its signature texture and flavor.

All-purpose flour (1½ cups): The foundation for your muffins, providing structure and a tender bite when measured just right.
Baking powder (1 teaspoon) and baking soda (½ teaspoon): These leavening agents are what make your muffins rise beautifully and stay fluffy.
Salt (½ teaspoon): Enhances the flavors and balances out the sweetness.
Ground cinnamon (2 teaspoons) and ground nutmeg (¼ teaspoon): Spice up your batter with warmth and depth – these are the heart of the muffin’s cozy aroma.
Canola or vegetable oil (½ cup): Keeps the muffins moist and tender without weighing them down.
Brown sugar (¼ cup, packed) and granulated sugar (½ cup): Adds sweetness and a slight caramel hint from the brown sugar that complements the cream cheese.
Large egg (1): Binds the ingredients together and helps give the muffins structure.
Pure vanilla extract (1 teaspoon): Brings out all the fantastic flavors and adds a subtle sweetness.
Shredded zucchini (1¼ cups, unblotted): Adds moisture and nutrition without overpowering the flavor or texture.
Full-fat brick cream cheese (5 ounces, softened): Creates that luscious, creamy filling that makes these muffins unforgettable.
Egg yolk (1): Incorporated in the cream cheese filling for richness and body.
Sugar for filling (3 tablespoons): Sweetens the cream cheese filling perfectly.
Optional coarse sugar for topping: Adds a delightful crunch and sparkle on top.

How to Make Cream Cheese Zucchini Muffins Recipe

Step 1: Prepare Your Pan and Oven

First things first, preheat your oven to 425°F (218°C) to get everything nice and hot for the muffins to rise beautifully. Grease a 12-count muffin pan with nonstick spray or line it with cupcake liners. Although this recipe yields about 10 muffins, having a few extra cups handy doesn’t hurt for perfect spacing.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This combination creates the spicy, slightly nutty base that will infuse every bite with comforting autumn vibes.

Step 3: Combine the Wet Ingredients and Zucchini

Grab a medium bowl and mix the oil, brown sugar, granulated sugar, egg, and vanilla extract until smooth. Then fold in the shredded zucchini — no need to blot it dry. This brings natural moisture and texture that keeps the muffins tender and moist without being soggy.

Step 4: Bring It All Together

Pour the wet zucchini mixture into the dry ingredients. Stir gently until just combined. Don’t overmix, as you want your muffins to stay light and fluffy, not dense.

Step 5: Create the Cream Cheese Filling

In a separate bowl, beat the room-temperature cream cheese with a hand mixer until creamy and smooth. Add the egg yolk, vanilla, and sugar, then continue mixing until fully blended into a luscious filling that will elevate these muffins to pure indulgence.

Step 6: Layer the Batter and Filling

Spoon a heaping tablespoon of the zucchini batter into each muffin cup, followed by a tablespoon of the cream cheese filling, then top with another heaping tablespoon of batter. It’s perfectly fine if the cream cheese filling peeks out of the sides or top — that’s part of the charm! Sprinkle coarse sugar over the tops if you want a little extra crunch and sparkle.

Step 7: Bake to Perfection

Bake the muffins at 425°F for 5 minutes to give a quick burst of heat, then lower the oven temperature to 350°F (177°C) without opening the door, and bake for another 15 to 17 minutes. The total baking time should be around 20 to 22 minutes until the tops are golden and a toothpick inserted comes out mostly clean.

Step 8: Cool and Enjoy

Let your muffins cool for at least 10 minutes in the pan before removing. This resting time helps them set nicely and makes for easier handling. Now you have gorgeous, moist muffins bursting with creamy filling and veggie goodness!

How to Serve Cream Cheese Zucchini Muffins Recipe

The image shows a close-up of a cut muffin with two main layers: a light cream cheese filling in the middle and a darker brown cake with visible green flecks around it, suggesting zucchini or similar inside. The cake looks soft and slightly crumbly with a rough surface texture. The muffin is placed on a white plate with subtle ridges visible. There is a green cloth on the bottom left corner, and the background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar or a drizzle of honey complements the cream cheese swirl beautifully. If you want to upscale the look, a sprinkle of finely chopped toasted nuts like pecans or walnuts adds texture and a lovely nutty contrast to each bite.

Side Dishes

These muffins pair wonderfully with a hot cup of coffee or tea for breakfast or snack time. For a more filling meal, serve alongside fresh fruit, yogurt, or a light green salad dressed with lemon vinaigrette to balance the sweetness.

Creative Ways to Present

Try slicing the muffins horizontally and adding a sliver of fresh fruit like strawberry or banana between the halves for a mini muffin sandwich. You can also serve them warm topped with a spoonful of your favorite berry jam or a dollop of whipped cream for a decadent brunch treat.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Cream Cheese Zucchini Muffins Recipe leftovers in an airtight container at room temperature for up to 2 days. If you want to extend their freshness, place them in the refrigerator where they’ll keep nicely for up to one week without drying out.

Freezing

These muffins freeze beautifully! After cooling completely, wrap each muffin tightly in plastic wrap or foil and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw overnight in the fridge before enjoying or warm gently in the microwave.

Reheating

To revive the fresh-from-the-oven feel, warm muffins in the microwave for 15 to 20 seconds or pop them in a 350°F (177°C) oven for about 5 minutes. This warms the cream cheese filling and brings back that perfect tender crumb.

FAQs

Can I use frozen zucchini for this Cream Cheese Zucchini Muffins Recipe?

Yes, but be sure to thaw and drain excess moisture thoroughly before adding to the batter to avoid sogginess. Fresh zucchini is ideal for best texture.

Is it necessary to use full-fat cream cheese?

Full-fat cream cheese provides the best creamy texture and flavor for the filling. Low-fat versions might result in a less rich filling and slightly different texture.

Can I substitute the oil with butter?

You can replace the oil with melted butter for a richer flavor, but it may slightly change the muffins’ texture, making them a bit denser.

How do I prevent the cream cheese filling from leaking?

Make sure your muffin pan is well greased or lined, and do not overfill the cups. The cream cheese filling can peek out a little, which is part of their rustic charm.

Are these muffins gluten-free?

This particular recipe uses all-purpose flour, so it is not gluten-free. To make gluten-free muffins, substitute with a gluten-free flour blend suitable for baking, adjusting liquid as needed.

Final Thoughts

Whipping up this Cream Cheese Zucchini Muffins Recipe is like sharing a warm hug with your taste buds—a delightful mix of moist texture, inviting spices, and creamy filling that makes every bite memorable. They’re simple to prepare, satisfying to eat, and perfect for any time you want a treat that feels homemade and special. Don’t wait to make them part of your baking repertoire because once you try these muffins, they’ll be your go-to for comfort and deliciousness!