Zucchini Cream Cheese Muffins
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Do you still have zucchini in your garden? Or sitting on your counter? These muffins are the perfect way to use it up!
Oh my gosh. School starts in a week and a half! How did it become August so soon? Don’t get me wrong, I’m sooooo looking forward to school. It means a regular schedule for everyone and a lot less yelling from me.
School is going to save my vocal cords. #keepingitreal
Why do I yell? I get angry. Why? Because I swear no one listens to me.
I cannot wait for the peace and quiet and order that school brings. Even if it means that I have to make lunches again every evening. It’ll be worth it.
Can I get a heck yeah?
Speaking of lunches, and breakfasts for that matter, did you know that muffins are perfect for lunch boxes? It’s like getting a healthy cupcake for lunch. Getting a muffin in their lunch makes kids a rockstar in the cafeteria.
Pretty much that means you should make these muffins and send them to school with your kids. They’ll be a rockstar and come home excited and they’ll do their homework without complaining because of the rockstar status and then we’ll all live happily ever after.
Well, maybe not happily ever after. But at least through the car ride home.
Is that enough incentive to make these muffins? I mean, they use up the zucchini bats you have on your counter and they’re healthier and they’re filled with a cheesecake-like cream cheese filling.
Those are all good things, if you ask me.
These muffins are very easy to make. These muffins are the marriage of my zucchini bread recipe and my pumpkin cream cheese muffins. Turn the bread into muffins (they bake faster!) and then add a cheesecake-like cream cheese filling. The only difference between these muffins and the others is that the cream cheese is inside the muffin.
The cream cheese is a little surprise when you’re eating the muffins. Well hello, cheesecake-inside-muffins. What a pleasant surprise!
This recipe makes 12 hearty muffins. The batter for the zucchini bread comes together in one bowl and uses a hefty dose of applesauce instead of lots of butter or oil. They stay moist with a great texture, like you’d expect a muffin to be. The zucchini and cinnamon give the muffin a nice flavor that’s very similar to carrot cake. If you were so inclined, you could just replace the zucchini with carrot and poof, it would be like spring again.
The cream cheese filling is just two ingredients – cream cheese and sugar – and it’s spooned into the middle of the muffins when you layer the batters in the muffin tin. Simply bake, cool, and eat.
The other thing I love about muffins: they freeze well. They are perfect for quick mornings, or throw one in a lunchbox and it’ll be defrosted by lunch.
And your kid will loooove you for it!
No yelling over lunches. Priceless!
Zucchini Cream Cheese Muffins
Zucchini Cream Cheese Muffins – these easy zucchini muffins are filled with a cream cheese mixture. Like eating a cupcake for breakfast, only healthier!
- 3/4 cup + 6 tablespoons granulated sugar, divided
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 2 eggs
- 7 tablespoons sour milk (1 teaspoon vinegar plus enough milk to make 7 tablespoons) or you can use buttermilk
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups all purpose flour
- 2 cups shredded zucchini
- 4 ounces cream cheese, softened
- Preheat oven to 350°F. Line muffin cups with liners or spray with cooking spray.
- Stir 3/4 cup sugar, oil, and applesauce in a large bowl with a wooden spoon or spatula. Stir in eggs, milk, salt, baking soda, and cinnamon. Slowly stir in flour, then stir in zucchini.
- In a separate bowl, stir cream cheese and 6 tablespoons sugar until smooth.
- Place about 2 tablespoons of batter in the bottom of each of 12 muffin cups. Top with equal portions of cream cheese (about 1 tablespoon per muffin) then equally divide remaining muffin batter over the top.
- Bake for about 18-24 minutes until the muffins are golden brown. Cool before eating. Serve warm or cold! Store in an airtight container for up to 3 days for freeze for up to 1 month.