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Cream Cheese Zucchini Muffins

Cream cheese zucchini muffins with a hidden pocket of creamy, slightly tangy filling baked into bakery-style golden muffins. The centers are piped in before baking so they tear open to reveal a soft cream cheese layer.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the cream cheese filling
  • 6 oz cream cheese Softened for easy mixing.
  • 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
  • 0.33 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
  • 1.5 cup zucchini Grated and squeezed dry.

Equipment

  • 1 sheet pan

Method
 

Prep and cream cheese filling
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners. Set the tin aside so it’s ready for filling the cups.
  2. Beat cream cheese, granulated sugar, and vanilla extract together until smooth, then transfer to a small piping bag or zip-lock bag. Refrigerate until firm enough to pipe.
Make the muffin batter
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Stop when evenly combined so the leaveners are distributed.
  2. Beat eggs, granulated sugar, vegetable oil, sour cream, and vanilla extract until smooth in a separate bowl. Mix until no streaks remain.
  3. Stir the wet mixture into the dry ingredients until just combined. Fold in grated zucchini.
Assemble and bake
  1. Fill each muffin cup halfway with batter. Add a heaped teaspoon of cream cheese filling into the center.
  2. Cover the filling with remaining batter until each cup is about ¾ full. Tap the pan gently to level the tops.
  3. Bake at 350°F for 20–22 minutes until golden and a toothpick inserted at the edge (not center) comes out clean. Look for firm tops and light golden color.
  4. Cool in the pan for 5 minutes before transferring. Serve warm or at room temperature so the center stays creamy.

Notes

Pro tip: squeeze the grated zucchini very dry so the muffins bake up tender and don’t turn gummy. Store in an airtight container in the fridge for up to 4 days; rewarm briefly in the microwave. Freeze muffins (whole or halved) for up to 2 months and thaw overnight in the fridge. For a dietary swap, you can use low-fat cream cheese to reduce richness while keeping the filled center.