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Using my go-tozucchini breadrecipe as the starting point, these softcream cheese zucchini muffinsare deliciously spiced with cinnamon and stuffed with acheesecakestyle filling. Before baking, sprinkle with coarse sugar for a little sparkling crunch on top.
Zucchini Muffins, Upgraded
These muffins are downright DELICIOUS. Using a variation of my absolute favoritezucchini breadrecipe—an old family recipe that won 1st place in a state fair—we’re baking muffins stuffed with sweet cream cheese. They taste like dessert! I got the recipe idea from thesepumpkin cream cheese muffins, a total fall favorite. Here we’re swapping pumpkin for zucchini and skipping the crumb topping. Though you could definitely add it here if desired!
Here’s why you’ll love them:
- Easy muffin batter using basic ingredients
- Soft, moist, filled with creamy filling
- Warm spice flavors like cinnamon and nutmeg
- Recipe makes just 10, but can easily be doubled
- Hidden veggies—you can’t taste the zucchini!
Overview: How to Make Cream Cheese Zucchini Muffins
Today’s muffin recipe is similar to my regular zucchini muffins. The batter yields slightly fewer muffins, but if you want a full dozen, you can use the plainzucchini muffinsbatter and stretch the cream cheese filling to fill all 12.