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a pile of baked zucchini muffins with some shredded zucchini scattered on top.

Moist Zucchini Bread Muffins

Melissa Griffiths
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!
5 from 7 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 230 kcal

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

Loaf Baking: To make zucchini bread instead of muffins, pour batter into one loaf pan (I use a 5 x 9 but any size similar will work) for 45-50 minutes.
Buttermilk Sub: If you don't have buttermilk, you can substitute ¼ cup of regular milk with 1 teaspoon of vinegar added to it.
Cream Cheese Substitute: You can substitute it with an equal amount of sour cream or Greek yogurt. The texture will be slightly different but still delicious.
Storage Tips: Store cooled muffins in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Nutrition

Serving: 1muffinCalories: 230kcalCarbohydrates: 36gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 35mgSodium: 188mgPotassium: 165mgFiber: 1gSugar: 19gVitamin A: 175IUVitamin C: 3mgCalcium: 61mgIron: 1mg
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