Cream Cheese Zucchini Muffins
These cream cheese zucchini muffins are the perfect blend of wholesome and indulgent. The tender, spiced muffin is packed with moisture from fresh zucchini, while the creamy, slightly tangy filling adds a delightful surprise in every bite.
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Servings: 10
Calories: 302kcal
Ingredients
For the muffins
- 1 ½ cups spooned and leveled all-purpose flour
- 1 ¼ cups shredded zucchini don’t blot
- ½ cup granulated sugar
- ¼ cup packed brown sugar (dark or light)
- ½ cup vegetable or canola oil
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ⅓ tsp ground nutmeg
- 1 tsp pure vanilla extract
- 1 large egg, room temperature
- Coarse sugar (optional for topping)
For the cheesecake filling
- 5 ounces softened, full-fat brick cream cheese at room temperature
- 3 tbsp granulated sugar
- 1 egg yolk, room temperature
- ½ tsp pure vanilla extract
Instructions
- Set the oven to 425°F (218°C) and prepare a 12-cup muffin pan with grease or liners. This recipe makes about 10 muffins, so plan your pans accordingly.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- In a separate bowl, combine oil, brown sugar, granulated sugar, vanilla, and an egg. Stir in the grated zucchini for a moist, fluffy texture—no need to wring it out.
- Gently fold the wet ingredients into the dry mixture until just combined. Avoid over-mixing to keep your muffins light and tender.
- Beat softened cream cheese until smooth, then mix in an egg yolk, vanilla, and sugar for a creamy, slightly sweet filling.
- Layer each muffin cup with batter, cream cheese filling, and more batter to fill the cups. Let the filling peek out to add charm, and sprinkle coarse sugar on top for sparkle.
- Bake at 425°F (218°C) for 5 minutes, then reduce to 350°F (177°C) and bake another 15-17 minutes. The high heat ensures bakery-style domed tops and a perfect golden finish.
- Let muffins cool in the pan for 10 minutes before transferring to a wire rack. Enjoy!
Notes
- Keep muffins fresh by storing them in an airtight container—two days on the counter or up to a week in the fridge. For longer storage, freeze individually wrapped muffins in a freezer bag. Thaw overnight or microwave straight from frozen for a quick treat.
- Switch out zucchini for shredded carrot, apple, or banana for a twist on the recipe. You can follow the same baking steps.
- Double the ingredients, using a whole egg for the cream cheese filling instead of two yolks, to yield about 20 muffins.
Nutrition
Calories: 302kcal | Carbohydrates: 33.9g | Protein: 4.5g | Fat: 17.1g | Saturated Fat: 5.6g | Cholesterol: 53mg | Sodium: 209mg | Potassium: 152mg | Fiber: 0.9g | Sugar: 18.4g | Calcium: 53mg | Iron: 1mg
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