Zucchini Cream Cheese Muffins

5 from 1 vote
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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!

Zucchini Cream Cheese Muffins - a fast and easy breakfast recipe! Throw one in a lunchbox for back-to-school!

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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?

 

Zucchini Cream Cheese Muffins - a fast and easy breakfast recipe!

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.

Zucchini Cream Cheese Muffins - a fast and easy breakfast recipe!

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!

Fast and easy Zucchini Cream Cheese Muffins! Perfect for leftover zucchini, these freeze well for easy breakfasts!

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!
5 from 1 vote
Yield 12 muffins
Serving Size

Ingredients

  • 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

Instructions

  • 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.

Nutritional information not guaranteed to be accurate

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44 CommentsLeave a comment or review

  1. I love zucchini bread, so I’ll be itching to try this. And I love the cream cheese in the middle. Sounds like a little pocket of happiness. 🙂

  2. I made these muffins tonight and they did not bake properly- they were still raw inside and bake on the out side, toothpick came out clean. i did use the silicon muffin cups, not sure if that was the issue. I tried baking them again after removing them from the silicon, but it didn’t help. They did taste great even raw. I will try these again without using the silicon muffin cups. 

    1. Possibly they needed to bake longer? I know that I didn’t test these with a toothpick because of the cream cheese (it would be super gooey inside anyway) but went by how they looked on the outside. Check your oven temperature too – sometimes that’ll cause things to darken before they’re fully baked (if it’s too hot). I’ve never used silicone, so I’m not sure how it would affect them!

  3. Hold it. Did I just read that you used to be a teacher? Or did I already know that and forget it? That’s what happens when you get old. You forget stuff. Just to warn you 🙂 I used to be a teacher, too! But that’s a whole other story! I really wish we had planted zucchini in our tiny garden instead of counting on the generosity of others whose gardens are overflowing with zucchini. I have been waiting and waiting, but no zucchini has been forthcoming. Alas, I may have to actually BUY some, but it would be worth it for these muffins!

  4. Yay for school almost being here and for zucchini muffins full of cheesecake!!!  As much as I will miss summer, I need that school routine to be here.  I’m so out of focus right now…which is not good when you have a bazillion things to do.  But I do have zucchini on the counter, so I’m thinking muffins first!!!