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Cream Cheese Zucchini Muffins

Cream cheese zucchini muffins with a hidden pocket of creamy, slightly tangy filling baked into tender, golden bakery-style muffins. Grated zucchini keeps the crumb moist, while the filling stays tucked in until you pull one apart.
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Prep Time 20 minutes
Cook Time 22 minutes
Chill time: refrigerate filling 20 minutes
Total Time 1 hour 2 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

cream cheese filling
  • 6 oz cream cheese softened
  • 2 tbsp granulated sugar
  • 0.5 tsp vanilla extract
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 stand mixer

Method
 

Make the cream cheese filling
  1. Beat cream cheese, granulated sugar, and vanilla extract together until smooth. Transfer to a small piping bag or zip-lock bag, then refrigerate for 20 minutes for a thicker, pipeable center.
Mix the muffin batter
  1. Preheat oven to 350°F and line a 12-cup muffin tin with liners. Keep tins ready so the batter goes in right after mixing.
  2. Whisk all-purpose flour, baking soda, baking powder, cinnamon, and salt in a large bowl. Whisk until the spices are evenly distributed with no visible clumps.
  3. Beat eggs, granulated sugar, vegetable oil, sour cream, and vanilla extract in a separate bowl until smooth. Stop when the mixture looks glossy and fully combined.
  4. Stir the wet mixture into the dry mixture until just combined, then fold in grated zucchini. Stop mixing as soon as no dry streaks remain to keep muffins tender.
Fill and bake
  1. Fill each muffin cup halfway with batter. Aim for even portions so the middle filling layer is consistent.
  2. Pipe a heaped teaspoon of cream cheese filling into the center of each muffin. Keep filling centered so it forms a pocket when baked.
  3. Cover each filling with remaining batter until each cup is about ¾ full. Tap the pan lightly to settle batter and remove large air gaps.
  4. Bake for 20–22 minutes at 350°F until golden. A toothpick inserted at the edge (not center) should come out clean.
Cool and serve
  1. Cool the muffins in the pan for 5 minutes before transferring. The center will set slightly as they cool.
  2. Serve warm or at room temperature. The best texture comes from pulling apart a muffin to reveal the creamy white pocket.

Notes

Pro tip: squeeze the grated zucchini very well (use a clean towel) to prevent gummy centers. Store muffins in an airtight container in the refrigerator up to 4 days; rewarm 10–15 seconds in the microwave. Freeze up to 2 months, wrapped individually; thaw overnight in the fridge. For a lighter option, substitute half the vegetable oil with unsweetened applesauce to reduce fat while keeping a moist crumb.