If you’re searching for a delightful treat that combines freshness with creamy indulgence, this Easy Lemon Zucchini Cream Cheese Muffins Recipe will quickly become your go-to. Imagine tender muffins bursting with bright lemon zest and juicy shredded zucchini, wrapped around a luscious cream cheese center that adds a surprise burst of smoothness in every bite. These muffins are not only incredibly simple to make, but they also pack layers of flavor and texture that make them perfect for breakfast, snacks, or even a charming addition to your brunch table.
Ingredients You’ll Need
Each ingredient in this recipe is thoughtfully chosen to create the perfect balance of tangy, sweet, and moist. With simple pantry staples and fresh zucchini combined with creamy, dreamy filling, these ingredients come together to form muffins that are as beautiful as they are delicious.
- 1 ½ cups all-purpose flour: The foundation that gives structure and tenderness to the muffins.
- 1 teaspoon baking powder: Helps the muffins rise and stay fluffy.
- ½ teaspoon baking soda: Works with baking powder for perfect leavening.
- ½ teaspoon salt: Balances sweetness and enhances flavors.
- 1 teaspoon lemon zest: Packs an aromatic citrus punch that brightens every bite.
- 1 cup shredded zucchini, squeezed dry: Adds moisture and mild earthiness without overpowering the lemon.
- ½ cup granulated sugar: Sweetens and lightens the batter.
- ¼ cup brown sugar: Adds depth with subtle caramel notes.
- ½ cup vegetable oil: Keeps the muffins moist and tender.
- 2 large eggs: Provide richness and bind the ingredients together.
- 2 tablespoons lemon juice: Enhances the lemon flavor and adds a fresh zing.
- 1 teaspoon vanilla extract: Brings warmth and rounds out the citrus in the batter.
- 6 oz cream cheese, softened: Essential for the luscious filling that adds a smooth, tangy surprise.
- 3 tablespoons granulated sugar (for filling): Sweetens the cream cheese perfectly.
- 1 teaspoon vanilla extract (for filling): Elevates the flavor of the cream cheese with its subtle sweetness.
How to Make Easy Lemon Zucchini Cream Cheese Muffins Recipe
Step 1: Prepare the Cream Cheese Filling
First things first, make your creamy center by combining the softened cream cheese with sugar and vanilla extract in a small bowl. Whisk it until it’s perfectly smooth and free of lumps. This step is so satisfying because you’re creating the secret star that will melt inside the muffins.
Step 2: Preheat and Line Your Muffin Tin
Set your oven to 350°F and line a 12-cup muffin tin with paper liners. This prep ensures your muffins will bake evenly and come out with a clean release right when they’re done.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. This blend will serve as the foundation that holds all the flavors perfectly balanced.
Step 4: Combine the Wet Ingredients
In another bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, lemon juice, and vanilla extract until fully mixed. This wet mixture promises moisture, sweetness, and a refreshing lemon zing.
Step 5: Bring It All Together
Gently stir the wet ingredients into the dry just until combined—don’t overmix! Then fold in the shredded zucchini that’s been squeezed dry to keep your batter perfectly moist, not soggy.
Step 6: Fill the Muffin Tin
Spoon about two tablespoons of batter into each liner first. Then, add one heaping teaspoon of the cream cheese filling right in the center of each muffin. Finally, top with another tablespoon of batter to cover the cream cheese, sealing in that luscious surprise.
Step 7: Bake and Cool
Bake your muffins for 20 to 24 minutes until the tops are lightly golden and a toothpick inserted off-center comes out clean. Let them rest in the pan for 5 minutes before transferring to a wire rack to cool completely. This waiting time makes all the difference in texture and flavor.
How to Serve Easy Lemon Zucchini Cream Cheese Muffins Recipe
Garnishes
These muffins are delightful on their own, but a light dusting of powdered sugar or a drizzle of fresh lemon glaze (a simple mix of powdered sugar and lemon juice) takes the presentation and flavor to a whole new level. Sprinkle a few tiny lemon zest curls on top for a cheerful, aromatic finish.
Side Dishes
Pair these bright muffins with a hot cup of tea or your favorite coffee for a satisfying snack or breakfast. They also work beautifully alongside fresh fruit salad or a creamy yogurt parfait, enhancing the fresh, summery vibe.
Creative Ways to Present
You can get festive by turning these muffins into a brunch centerpiece—arrange them on a pretty platter with edible flowers or fresh mint leaves. Or slice them in half, lightly toast, and spread with a bit more cream cheese or lemon curd for an extra indulgence.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and you might!), store them in an airtight container in the refrigerator. They’ll stay fresh and moist for up to four days, making for a perfect next-day treat or quick breakfast on-the-go.
Freezing
These muffins freeze exceptionally well. Wrap each muffin individually in plastic wrap and place them in a freezer bag. When you’re ready to enjoy, thaw at room temperature or gently warm in the microwave for a fresh-baked taste anytime.
Reheating
To revive the soft texture and warm flavors, reheat the muffins in a microwave for 20–30 seconds or in a 325°F oven for about 10 minutes. This little touch makes them taste freshly baked with that irresistible cream cheese center warmed up.
FAQs
Can I use a different type of squash instead of zucchini?
Absolutely! While zucchini is mild and provides great moisture, yellow squash can be a lovely substitute that offers a slightly different sweetness but similar texture.
What if I don’t have lemon zest? Can I skip it?
Lemon zest is key to that vibrant citrus aroma and flavor, but if you don’t have it on hand, increasing the lemon juice slightly can help, although the muffins won’t be quite as bright.
Is it okay to use low-fat cream cheese for the filling?
Yes, using low-fat cream cheese will work, but keep in mind the filling may be less rich and creamy. For the best indulgent texture, regular cream cheese is recommended.
Can I make these muffins gluten-free?
Definitely! Swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Just ensure your baking powder and other ingredients are gluten-free as well.
How can I make these muffins more lemony?
For an extra lemon punch, add a simple lemon glaze after baking and sprinkle additional lemon zest on top. You can also increase the lemon zest in the batter by half a teaspoon for a stronger citrus hit.
Final Thoughts
There’s something simply magical about this Easy Lemon Zucchini Cream Cheese Muffins Recipe. Every bite balances freshness, sweetness, and creamy indulgence in a way that feels both nourishing and celebratory. I can’t wait for you to try making these at home—you might just find yourself reaching for them all day long, whether for breakfast, a snack, or sharing with loved ones at your next gathering.
Print
Easy Lemon Zucchini Cream Cheese Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Easy Lemon Zucchini Cream Cheese Muffins are moist, flavorful, and perfect for breakfast or a tasty snack. Featuring a tangy cream cheese filling and fresh zucchini, they combine a subtle lemon zest with a soft texture that’s sure to brighten your day. Simple to make and delicious, these muffins are a great way to enjoy summer zucchini in a delightful treat.
Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon lemon zest
- 1 cup shredded zucchini (squeezed dry)
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 6 oz cream cheese, softened
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Cream Cheese Filling: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a small bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy, then set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest until well combined.
- Blend Wet Ingredients: In another bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, lemon juice, and vanilla extract until smooth.
- Combine and Fold in Zucchini: Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing. Gently fold in the shredded and squeezed dry zucchini to the batter.
- Assemble Muffins: Spoon about 2 tablespoons of muffin batter into each lined muffin cup. Place 1 heaping teaspoon of the cream cheese filling into the center of each, then cover with an additional tablespoon of muffin batter to seal the filling inside.
- Bake the Muffins: Bake in the preheated oven for 20 to 24 minutes, or until the tops are lightly golden and a toothpick inserted just off-center comes out clean without batter.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For an extra burst of lemon flavor, drizzle the cooled muffins with a simple lemon glaze made from powdered sugar and lemon juice.
- Muffins can be stored in the refrigerator for up to 4 days to keep the cream cheese filling fresh.
