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A closeup of a sliced muffin showing the cream cheese center

Zucchini Muffins with Cream Cheese Filling

  • Prep Time: 15 minutes
  • Cook Time: 18-20 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x


Tall, soft and fluffy muffins with a tangy cream cheese filling.



Zucchini Muffins

  • 240g flour (2 cups)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 and 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 200g white granulated sugar (1 cup)
  • 100ml oil (1/2 cup)
  • 60ml milk (1/4 cup), room temperature
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 125g finely grated zucchini (1 cup)

Cream Cheese Filling

  • 110g cream cheese (1/2 cup), room temperature
  • 2 tablespoons white granulated sugar
  • 1/2 teaspoon vanilla


  1. Preheat the oven to 200C or 400F and spray a 12-count muffin tin with nonstick spray.
  2. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk until everything is well combined.
  3. In a seperat bowl, whisk together the sugar and oil. Add in the milk, eggs and vanilla and continue mixing until well combined. Then fold in the grated zucchini.
  4. Pour the wet ingredients into the dry and fold everything together with a spatula just until no flour specs remain.
  5. For the cream cheese filling, combine all the ingredients together, stirring until smooth.
  6. Fill the muffin tins with 1 tablespoon batter, then add 1 teaspoon cream cheese filling on top and cover with batter until tins are 3/4 full.
  7. Bake for 5 minutes at 200C (400F) and then turn the temperature down to 180C (350F) and bake for an additional 13-15 minutes. Muffins should be done after 18-20 minutes total.
  8. Let them cool before removing them from the muffin tin.


Store cupcakes in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. Or freeze, wrapped tightly with plastic wrap and stored in a ziplock bag, for up to 3 months.