A perfectly moist zucchini muffin packed with a sweet cinnamon taste and creamy cream cheese filling!

Zucchini Cream Cheese Muffins

My husband and I don’t get the chance to party very often. And by party, I mean stay up past our 9:00pm bedtime. HA! We recently had the opportunity to go on a date so we lived it up and went downtown to do a little toe-tapping at an outdoor Big Daddy Weave Christian concert. We met some friends, tried new food at the food trucks, and had a blast!

I have felt very bad leaving my son for us to go on a date, so our ‘dating’ is usually watching a movie together. But for once I didn’t feel guilty because I have finally given myself permission to put just as much effort into myself as I do everyone else. I needed the adult time!

I have done a great job of taking care of everyone else and a terrible job of taking care of myself. I think all Mom’s out there can relate! I was not doing myself any favors by not leaving any love left for me!

Speaking of love, I think you will love these Zucchini Cream Cheese Muffins! If you have zucchini to use up, I also suggest making Cinnamon Zucchini Cake, Zucchini Brownies, and Blueberry Zucchini Cake, too!

What You’ll Need for the Muffin Batter:

7 tbsp Milk + 1 tsp Lemon Juice
2 cups Zucchini, Shredded
3/4 cup Sugar
1/4 cup Oil
1/4 cup Applesauce
2 Eggs
2 cups Flour
1 tsp Cinnamon
1 tsp Baking Soda

And the Cream Cheese Filling:

4 oz Cream Cheese, Softened
6 tbsp Sugar

How to Make Zucchini Cream Cheese Muffins

Preheat oven to 350 degrees. Line muffin pan cups with liners.
In a small bowl, combine 7 tbsp of milk and 1 tsp lemon juice. Set aside to let curdle.
Grate enough zucchini to make 2 cups. Set aside.
In a large bowl, combine 3/4 cup sugar, 1/4 cup vegetable oil, and 1/4 cup unsweetened applesauce. Mix well, then stir in 2 eggs and curdled milk.
In a separate bowl, combine 2 cups of flour, 1 tsp cinnamon, and 1 tsp baking soda and mix well. Pour into wet ingredients and mix well.
Pour shredded zucchini into batter and mix until well combined.
In a separate bowl, make the cream cheese filling by beating together 4 oz softened cream cheese and 6 tbsp sugar until smooth.
Spoon 2 tbsp muffin batter into the bottom of each muffin liner. Then spoon about 1 tbsp of cream cheese mixture on top of the batter. Equally divide remaining muffin batter over the top.
Bake for 18-20 minutes. The top of the muffins should spring up when pressed slightly.

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Recipe Notes:

Baking Time – It’s always best to set the oven timer for the lowest amount of time recommended. For these muffins, start baking at 18 minutes then check them before adding time. Check them by touching the top of the muffin. When they spring back from lightly touching them they are done. Normally I would say use a toothpick and poke it through the middle and if it comes out dry they are done, but there is a delicious cream cheese filling in the middle of these so that test won’t work on them! If you need to add time, only add a minute at at time. Keep in mind, the muffins will keep baking in the hot pan for a few minutes after you take them out of the oven so you don’t want to over bake them!
Peeling Zucchini – You don’t need to peel the zucchini. Leaving the peeling on saves time and doesn’t alter the taste or texture of the muffins!
Filling Muffin Cups – Fill the muffin cups right to the top!

More Zucchini Recipes:

Yield: 12

Zucchini Cream Cheese Muffins

Name: Zucchini Cream Cheese Muffins
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12
Ingredients: 7 tbsp Milk + 1 tsp Lemon Juice; 2 cups Zucchini, Shredded; 3/4 cup Sugar; 1/4 cup Oil; 1/4 cup Applesauce; 2 Eggs; 2 cups Flour; 1 tsp Cinnamon; 1 tsp Baking Soda; 4 oz Cream Cheese, Softened; 6 tbsp Sugar

Zucchini Cream Cheese Muffins, a perfectly moist zucchini muffin packed with a sweet cinnamon taste and creamy cream cheese filling!

Prep Time 20 minutes

Cook Time 18 minutes

Total Time 38 minutes

Ingredients

Muffin Batter

7 tbsp Milk + 1 tsp Lemon Juice
2 cups Zucchini, Shredded
3/4 cup Sugar
1/4 cup Oil
1/4 cup Applesauce
2 Eggs
2 cups Flour
1 tsp Cinnamon
1 tsp Baking Soda

Cream Cheese Filling

4 oz Cream Cheese, Softened
6 tbsp Sugar

Instructions

Preheat oven to 350 degrees. Line muffin pan cups with liners.
In a small bowl, combine milk and lemon juice. Set aside to let curdle.
Grate enough zucchini to make 2 cups. Set aside.
In a large bowl, combine sugar, oil, and applesauce. Mix well, then stir in eggs and curdled milk.
In a separate bowl, combine flour, cinnamon, and baking soda and mix well. Pour into wet ingredients and mix well.
Pour shredded zucchini into batter and mix until well combined.
Make the cream cheese filling by beating together cream cheese and sugar until smooth.
Spoon 2 tbsp muffin batter into the bottom of each muffin liner. Then spoon about 1 tbsp of cream cheese mixture on top of the batter. Equally divide remaining muffin batter over the top.
Bake for 18-20 minutes. The top of the muffins should spring up when pressed slightly.

Notes

Adapted from Crazy for Crust

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 246Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 250mgCarbohydrates: 37gFiber: 1gSugar: 20gProtein: 5g