40-Minute Cream Cheese Zucchini Muffins

If you ask me, cream cheese zucchini muffins are one of the best ways to use up summer squash.

These soft, moist muffins combine garden-fresh zucchini with smooth cream cheese, creating a breakfast treat that’s not too sweet but completely satisfying. The cream cheese adds a nice tang while keeping everything tender.

They’re made with simple pantry ingredients and shredded zucchini that practically melts into the batter. A touch of cinnamon and vanilla gives them that classic homestyle flavor everyone loves.

It’s a great recipe for busy mornings, and these muffins freeze beautifully for an easy grab-and-go breakfast or afternoon snack.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for these muffins since they tend to have smaller seeds and more tender flesh than larger ones. When you’re shopping, look for zucchini that are firm to the touch and have smooth, unblemished dark green skin – these will give you the best flavor and texture. Don’t worry about peeling them, as the skin contains nutrients and will basically disappear into your muffins once grated. If you’ve got a garden full of zucchini, just avoid using the giant ones that got away from you, as they can be tough and watery with large seeds that might affect your muffin texture.

Options for Substitutions

Let’s talk about what you can swap in these muffins without losing their yummy charm:

• Plain flour: You can use whole wheat flour for up to half of the plain flour to add some nutty flavor and extra fiber. For gluten-free needs, try a 1:1 gluten-free flour blend.
• Canola/vegetable oil: Feel free to use melted coconut oil, melted butter, or even applesauce (use 1/3 cup + 2 tablespoons) if you want to reduce the fat content. Just note that applesauce will make them a bit more dense.
• Cream cheese: The cream cheese filling is pretty important for the recipe’s character, but if needed, you can use Neufchâtel cheese (lower fat cream cheese) instead. Dairy-free cream cheese alternatives won’t set up quite the same way.
• Zucchini: Yellow summer squash works just as well as zucchini in this recipe. Just make sure to grate it the same way and keep the liquid.
• Brown sugar: No brown sugar? Mix white sugar with 1 teaspoon of molasses. Or just use all white sugar – the muffins will be slightly less moist but still good.
• Spices: Feel free to adjust the spice mix – pumpkin pie spice works great as a substitute for both cinnamon and nutmeg, or you can add a pinch of cardamom for something different.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini muffins is squeezing out the liquid from the grated zucchini – this moisture is essential for keeping your muffins soft and tender, so just grate and use it as is. Another common error is overmixing the batter, which leads to dense, tough muffins – instead, fold the ingredients together just until combined, and a few small lumps are perfectly fine. When it comes to the cream cheese filling, make sure it’s properly softened at room temperature (about 1 hour) before mixing, or you’ll end up with lumpy pockets in your muffins. For the best texture, avoid overfilling your muffin cups – fill them only about 2/3 full with batter, then add the cream cheese mixture, as they will rise significantly during baking.

What to Serve With Zucchini Muffins?

These cream cheese zucchini muffins are perfect for breakfast or afternoon tea, and they pair wonderfully with a hot cup of coffee or your favorite tea blend. For breakfast, serve them alongside some fresh fruit like berries or sliced peaches to add natural sweetness and balance to your meal. If you’re hosting brunch, these muffins work great on a spread with scrambled eggs and crispy bacon. They’re also delicious with a simple spread of butter or a drizzle of honey if you want to add an extra touch of sweetness.

Storage Instructions

Counter Storage: These cream cheese zucchini muffins can hang out on your counter in an airtight container for about 2 days. Since they contain cream cheese, they’re best kept in a cool spot away from direct sunlight.

Refrigerate: For longer storage, pop these muffins in the fridge in a sealed container. They’ll stay fresh and tasty for up to 1 week! The cream cheese filling helps keep them moist, which is a nice bonus.

Freeze: These muffins are great for freezing! Just wrap them individually in plastic wrap, then place them in a freezer bag. They’ll keep well for up to 3 months. When you’re craving one, just take it out the night before and let it thaw in the fridge.

Serve: If you’re enjoying them from the fridge, let the muffins sit at room temperature for about 15 minutes before eating – they taste better when they’re not too cold. You can also give them a quick 10-second zap in the microwave if you like them slightly warm.

Preparation Time	15-20 minutes
Cooking Time	20-22 minutes
Total Time	35-42 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 15-20 g
• Fat: 75-85 g
• Carbohydrates: 150-160 g

Ingredients

• 1 and 1/2 cups plain flour (188g, spooned and leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon powder
• 1/4 teaspoon nutmeg powder
• 1/2 cup (120ml) canola or vegetable oil
• 1/4 cup light or dark brown sugar, packed (50g)
• 1/2 cup white sugar (100g)
• 1 large egg, room temperature
• 1 teaspoon vanilla essence
• 1 and 1/4 cups grated zucchini (150g, do not press out liquid)
• Optional: coarse sugar for sprinkling
• 5 ounces full-fat cream cheese, softened (142g)
• 1 egg yolk, room temperature
• 1/2 teaspoon vanilla essence
• 3 tablespoons white sugar (36g)

Step 1: Prepare the Muffin Pan and Preheat the Oven

Begin by preheating your oven to 425°F (218°C).

Prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners.

This recipe will yield about 10 muffins, so adjust your setup accordingly.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

This will ensure that the baking agents and spices are evenly distributed throughout the muffin batter.

Set the bowl aside for later use.

Step 3: Whisk Wet Ingredients and Combine

In a medium bowl, whisk together the oil, brown sugar, granulated sugar, egg, and vanilla extract.

Stir in the grated zucchini.

Pour the combined wet ingredients into the dry ingredients, then whisk or stir until just combined.

Be careful to avoid over-mixing the batter to prevent the muffins from becoming tough.

Step 4: Prepare the Cream Cheese Filling

Using either a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed in a medium bowl until it becomes smooth and creamy.

Add in the egg yolk, vanilla extract, and sugar, then continue to beat until everything is well combined.

Step 5: Assemble the Muffins

Spoon about 1 heaping tablespoon of zucchini muffin batter into each prepared muffin cup.

Add 1 tablespoon of the cream cheese filling on top of the batter, followed by another heaping tablespoon of the muffin batter, filling the cups to the top.

It’s fine if some cream cheese peeks through.

For added texture, sprinkle with coarse sugar if desired.

Step 6: Bake the Muffins

Place the muffin pan in the preheated oven and bake at 425°F (218°C) for 5 minutes.

Without removing the muffins, reduce the oven temperature to 350°F (177°C) and continue baking for another 15–17 minutes, for a total bake time of around 20-22 minutes.

Allow the muffins to cool in the pan for at least 10 minutes before serving.

Step 7: Store Leftover Muffins

Cover any leftover muffins tightly and store them at room temperature for up to 2 days.

Alternatively, you can keep them in the refrigerator for up to 1 week to maintain freshness.