Perfect Breakfast Cream Cheese Zucchini Muffins

If you ask me, cream cheese zucchini muffins are a perfect way to sneak extra veggies into breakfast time.

These tender muffins bring together the mild sweetness of garden-fresh zucchini with rich, creamy cheese in every bite. The cream cheese adds a nice smoothness while keeping the muffins moist and satisfying.

They’re simple to whip up on weekend mornings when you’ve got extra zucchini hanging around in the fridge. A sprinkle of cinnamon and vanilla gives them that classic, homey flavor that makes everyone smile.

It’s a family-friendly recipe that works for breakfast, lunch boxes, or afternoon snacks – the kind of baking that makes the whole house smell wonderful.

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 flesh than their larger counterparts. Look for zucchini that feel firm and heavy for their size, with smooth, slightly glossy dark green skin. When you’re grating the zucchini, there’s no need to peel it first – the skin adds nice flecks of color to your muffins and contains extra nutrients. If you’re working with garden-grown zucchini that have gotten a bit large, just cut them lengthwise and scoop out the seedy center before grating.

Options for Substitutions

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

• Regular flour: You can use whole wheat flour for up to half of the regular flour. For a gluten-free version, try a 1:1 gluten-free flour blend, but the texture might be slightly different.
• Canola/vegetable oil: Feel free to use melted coconut oil, melted butter, or even applesauce (use 1/3 cup for a lower-fat option, though muffins will be less tender).
• Brown and white sugar: You can use all brown or all white sugar if you’re out of one type. Coconut sugar works too, but might make the muffins a bit less sweet.
• Cream cheese: This is pretty important for the filling, but in a pinch, mascarpone cheese works. Light cream cheese isn’t recommended as it can become watery.
• Zucchini: Yellow summer squash works just as well as zucchini. If using larger zucchini, remove the seeds before grating.
• Spices: No nutmeg? Use an extra 1/4 teaspoon of cinnamon, or try a pinch of allspice. The cinnamon is pretty key to the flavor though, so try not to skip it!

Watch Out for These Mistakes While Baking

A common mistake when making zucchini muffins is squeezing out all the moisture from the zucchini – this recipe actually needs that natural moisture to create perfectly moist muffins, so just grate and use it as is. The cream cheese filling can be tricky too – if it’s not properly softened, you’ll end up with lumpy pockets instead of a smooth, creamy center, so make sure to let it sit at room temperature for at least an hour before mixing. When filling your muffin tins, don’t make the rookie mistake of overfilling them – fill the base batter only 2/3 of the way up, create a small well for the cream cheese mixture, and then top with remaining batter to prevent overflow during baking. For the best texture, avoid overmixing the batter once you’ve added the flour mixture – mix just until the ingredients are combined, as overmixing will lead to dense, tough muffins.

What to Serve With Zucchini Muffins?

These cream cheese zucchini muffins make a perfect breakfast or afternoon snack, and they pair wonderfully with a hot cup of coffee or tea. 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 enjoying these as an afternoon treat, try them with a glass of cold milk or a warm chai latte. You can also spread a little butter on a warm muffin – even though they already have cream cheese, sometimes a little extra richness is just what you need!

Storage Instructions

Counter Storage: These cream cheese zucchini muffins stay fresh at room temperature for up to 2 days. Just make sure to keep them in an airtight container – I like using a container lined with paper towels to absorb any extra moisture from the zucchini.

Refrigerate: Because of the cream cheese filling, these muffins are best kept in the fridge after day 2. Pop them in an airtight container and they’ll stay good for up to 1 week. The cream cheese center keeps them nice and moist!

Freeze: These muffins freeze really well! Let them cool completely, then wrap each muffin individually in plastic wrap and place in a freezer bag. They’ll keep for up to 3 months. When you’re ready to eat one, just thaw it overnight in the fridge or on the counter for a few hours.

Warm Up: If you like your muffins warm, just pop them in the microwave for 10-15 seconds. They taste amazing with a pat of butter while they’re still 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: 1600-1800
• Protein: 20-25 g
• Fat: 90-100 g
• Carbohydrates: 200-220 g

Ingredients

• 1 and 1/2 cups (188g) regular flour (scooped 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 (50g) tightly packed light or dark brown sugar
• 1/2 cup (100g) white sugar
• 1 large egg, room temperature
• 1 teaspoon real vanilla extract
• 1 and 1/4 cups (150g) grated zucchini (no need to pat dry)
• Optional: coarse sugar for sprinkling on top
• 5 ounces (142g) full-fat brick cream cheese, softened
• 1 egg yolk, at room temperature
• 1/2 teaspoon real vanilla extract
• 3 tablespoons (36g) white sugar

Step 1: Prepare the Oven and Muffin Pan

Preheat 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.

Note that this recipe yields about 10 muffins, so you may not need to fill all the cups.

Step 2: Combine Dry Ingredients

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

Mix well to ensure the leavening agents and spices are evenly distributed.

Set the bowl aside for later use.

Step 3: Mix Wet Ingredients with Zucchini

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

Add in the grated zucchini and mix thoroughly.

Pour this wet mixture into the bowl with the dry ingredients and whisk or stir gently until just combined, taking care not to over-mix the batter.

Step 4: Prepare the Cream Cheese Filling

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

Add in the egg yolk, vanilla extract, and sugar, and continue beating until everything is fully combined and the mixture is smooth.

Step 5: Assemble the Muffins

Spoon 1 heaping tablespoon of the zucchini muffin batter into the prepared muffin cups.

Add a layer of 1 tablespoon of cream cheese filling, followed by another heaping tablespoon of muffin batter on top.

Fill the muffin cups all the way to the top, allowing some cream cheese filling to show through.

If desired, sprinkle the tops with coarse sugar.

Step 6: Bake the Muffins

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

Without removing the muffins, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 15–17 minutes.

The muffins should have a total bake time of about 20-22 minutes.

Remove them from the oven and allow them to cool in the pan for at least 10 minutes before serving.

Step 7: Storing the Muffins

Once completely cooled, cover any leftover muffins tightly and store them at room temperature for up to 2 days, or refrigerate them for up to 1 week.