These are the perfect Zucchini Bread Muffins with cream cheese for extra moisture and flavor. Super easy-to-make muffins that are packed with fresh zucchini, warm spices, and turn out incredibly soft every time. Great for breakfast, snacks, or using up garden zucchini!
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"We had lots of zucchini in our garden this season, so I was looking for new recipes to try. I love zucchini bread and didn't think anything could top it. I was wrong! These are so delicious! Sweeter and fluffier than traditional zucchini bread. I love the spices, especially the addition of nutmeg. I added chopped pecans, because pecans go with everything 😊 I am saving this recipe to add to my collection. Thank you!"
~ Amanda
Why I Love These Zucchini Bread Muffins
You’re going to love how light and airy these muffins are and unlike some other zucchini muffin recipes, this one is actually not greasy/oily. Sounds perfect right? They are and I swear they turn out perfectly every time too.
It took me weeks to perfect this recipe but it was very much worth it. These easy zucchini muffins are lighter, fluffier, and better tasting than any other zucchini muffin recipe I’ve come across.
The biggest point being that we use cream cheese and buttermilk in the batter which makes such a HUGE difference. And even though these muffins feel light and airy, don’t be surprised if just a few fill you up because they are surprisingly filling to eat.
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Moist Zucchini Bread Muffins
Equipment
Ingredients
- 3 ounces cream cheese (softened)
- 1 cup brown sugar
- ¼ cup buttermilk
- ¼ cup oil
- 1 teaspoon vanilla extract
- 2 eggs
- 1 ½ cups zucchini (shredded )
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
Instructions
- Whisk flour, cinnamon, nutmeg, salt, baking powder, and baking soda together.
- In a separate bowl, mix brown sugar and cream cheese together until smooth; this will help avoid cream cheese lumps. If there are lumps of cream cheese, it will still turn out fine.
- Gradually stir in buttermilk, oil, vanilla, and the eggs until well combined and smooth.
- Stir in zucchini until evenly distributed.
- Add dry ingredients and fold into wet ingredients until just combined. There will be some lumps.
- Divide evenly into 12 muffin cups (greased or lined); they will be almost full. (See note for loaf recipe.)
- Bake at 325°F for 20-25 minutes for muffins. A toothpick should come out with slight crumbs clinging to it when baked through.
Notes
Nutrition
Recipe Additions
Here are a few ideas of yummy extras that can be added to the muffin batter. You may want to keep it to ½ cup to keep the consistency just right.
- chocolate chips
- cinnamon chips
- walnuts
- pecans
- raisins
- craisins
Recipe FAQs
No, you don't need to refrigerate zucchini muffins, but you can. They will stay good at room temperature for up to 3 days.
You can freeze them for up to 6 months. For easy freezing, you can flash freeze zucchini muffins individually and then put them in a freezer bag or container. That way, you can grab individual muffins and they won't freeze together.
No, you don't need to peel the zucchini before shredding. You won't notice the skins in the recipe!
You can grate them on the medium-large holes on a cheese grater, or use a food processor with a grater attachment.
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Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Amanda
We had lots of zucchini in our garden this season, so I was looking for new recipes to try. I love zucchini bread and didn't think anything could top it. I was wrong! These are so delicious! Sweeter and fluffier than traditional zucchini bread. I love the spices, especially the addition of nutmeg. I added chopped pecans, because pecans go with everything 😊 I am saving this recipe to add to my collection. Thank you!
Gigi
Hi do you have to squeeze the liquid from the shredded zucchini? Or is it ok to leave it. I saw where you stated it for frozen, but I wasn't sure if I need to when using fresh zucchini. Thank you!
Alli
I squeeze as much out as I can when it's fresh as well.
Jane
These muffins are great as is. The second time I made them I subed 1/4 cup milled flax seed for flour and added 1/2 a med. apple. They were still delish.
Alli
Great idea! I love that.
Brandi Lynch
Do these need refrigerated since it has cream cheese in it?
Alli
I have never refrigerated them but if you wanted to you could!
Anonymous
Is there something you could substitute for the buttermilk? Or leave it out perhaps?
Alli
You can substitute buttermilk for regular milk with 2 teaspoons of vinegar added to it.
JoAnn
325 was not hot enough to bake them through middle in 25 minutes. I did each muffin only 3/4 full and baked at 350 for 25 min & they came out fine. But the first 2 batches were too soft in middle with the 325 temp. Maybe because instead of all white flour, I did 1/2 cup each of oatmeal flour, almond, coconut, and white flour to make the 2 cups.
Alli
Hi JoAnn, yes, changing the ingredients will definitely change the bake time. Using different flours will greatly change how a recipe turns out.
Mary
I just made a batch of muffins ~ I over measured the zucchini so I was left with enough batter to make a small (2x3) loaf pan.
I made it exactly the way it was written (except for the zucchini!) and just took a slice off of the mini loaf. The flavor is just right ~ wouldn't change the spices at all. This is a keeper!
Alli
I'm so happy to hear that, Mary! Thank you for letting me know you liked it.
Shea
This recipe does deliver a great fluffy textured muffin. I had to use Greek yogurt instead of cream chees, so I squeezed about a quarter cup juice from the zucchini and it was just right. Hearty and light muffin, delicious! I’m writing this one down for the favorites file.
Alli
Great idea, Shea! Thank you so much for sharing it. I'm so glad you liked the muffins!
Daisy
These were absolutely amazing! I did use a little more spice, adding pumpkin spice and cardmom, & used softened butter for the oil. I just transferred this recipe to paper for posterity - so moist and fluffy and delicious!
Alli
I love your changes, Daisy! I'm so glad you enjoyed the recipe.
Alli
Great texture on these muffins!
Bev
Can you add chopped walnuts to the recipe please,if so how much.
I haven't tried this recipe yet,but certainly intended to
Alli
Hi Bev! Chopped walnuts would be an excellent addition to this recipe! I would go with 3/4 of a cup and see how you like the texture. You can always adjust from there. 🙂
Jo
I logged back in and was able to get to the recipe but there are still ads in the middle of the post.
Alli
I'm glad you were able to find the recipe. Yes, there are ads in the middle of the post. I earn some income from them and that is how I pay for website maintenance and other blog related expenses. I am working on a new layout and design that will improve the user experience though! Thanks for your feedback, happy baking!
Jo
This site has so many pop ups you can't get to the recipe.
Alli
Hi Jo, could you explain what kind of pop-ups? There shouldn't be any pop-ups appearing so if there are, it's an error I need to fix.