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Cream Cheese Zucchini Muffins

Cream cheese zucchini muffins with a tender, golden crumb and a hidden pocket of tangy cream cheese filling. Grated, squeezed-dry zucchini keeps the muffins moist, while the filling oozes slightly when pulled apart.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the cream cheese filling:
  • 6 oz cream cheese Softened.
  • 2 tbsp granulated sugar
  • 0.5 tsp vanilla extract
For the muffins:
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.333 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
  • 1.5 cup zucchini Grated and squeezed dry.

Equipment

  • 1 sheet pan
  • 1 12-cup muffin tin

Method
 

Prep and fill
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
  2. Beat cream cheese, 2 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract until smooth, then transfer to a small piping bag or zip-lock bag and refrigerate.
  3. Whisk all-purpose flour, baking soda, baking powder, cinnamon, and salt in a large bowl.
  4. Beat eggs, 1/2 cup granulated sugar, vegetable oil, sour cream, and 1 teaspoon vanilla extract in a separate bowl until smooth.
  5. Stir the wet mixture into the dry mixture until just combined, then fold in the grated zucchini.
  6. Fill each muffin cup halfway with batter, pipe a heaped teaspoon of cream cheese filling into the center, then cover with remaining batter until 3/4 full.
Bake and cool
  1. Bake at 350°F for 20–22 minutes until golden and a toothpick inserted at the edge (not center) comes out clean.
  2. Cool in the muffin pan for 5 minutes before transferring, then serve warm or at room temperature.

Notes

Pro tip: Squeeze the grated zucchini very dry so the batter sets and the cream cheese pocket stays distinct. Refrigerate muffins in an airtight container up to 4 days; rewarm 10–15 seconds in the microwave. Freeze for up to 2 months. For a lighter option, use low-fat cream cheese and low-fat sour cream (texture will be slightly softer but still stuffed and tender).