Chocolate Zucchini Cream Cheese Muffins Recipe - Inside BruCrew Life (2024)

You have to try our irresistible Chocolate Zucchini Cream Cheese Muffins! They are packed full of gooey chocolate chips and a lusciously creamy cheesecake center. Don't miss out on this heavenly treat!

Of course, I couldn't let the summer go by without chocolate coating some greens for you. Since I've made and devoured this chocolate zucchini cake and these zucchini brownies, I can't get enough of adding zucchini to my chocolate goodies. It's so delicious!

This week I made a muffin with a cheesecake center, combining cheesecake and chocolate into breakfast. My inspiration for today's chocolate muffins came from these carrot cheesecake muffins.I changed the shredded carrots to shredded zucchini and added some cocoa powder and chocolate chips.

After eagerly waiting for the first batch to cool, I finally sunk my teeth into a few zucchini muffins. I am pleased to report that this muffin makeover was a huge success.

Why You Will Love These Zucchini Cream Cheese Muffins

These chocolate muffins have a creamy cheesecake center and are loaded with melty chocolate chips and shredded zucchini.

How to Make Chocolate Zucchini Cheesecake Muffins

1. Shred your zucchini using the fine side of a hand grater. Most of the time, you will not need to squeeze the extra water out of the zucchini. But if your zucchini is extra juicy, I would quickly squeeze it over the sink before adding it to the batter.
2. Mix the oil, sugars, vanilla, and eggs in a large mixing bowl.
3. Stir together the dry ingredients and add that alternately with the buttermilk until everything is mixed.
4. Stir in the zucchini and some mini chocolate chips gently.
5. Spoon the batter evenly into 18 greased muffin pan cavities.
6. Mix your cheesecake filling and spoon half of it into a ziplock baggie. Cut one corner off and sink it into the center of each muffin.
7. Squeeze the cheesecake into the center of each muffin. Refill your baggie with the rest of the cheesecake and add a swirl to the top of each muffin.
8. Sprinkle the edges of the muffins with the rest of the mini chocolate chips before baking them. This makes these chocolate zucchini muffins look like bakery-style muffins.

More Chocolate Zucchini Recipes

• Chocolate Zucchini Donuts
• Dark Chocolate Zucchini Bread
• Double Chocolate Zucchini Muffins
• Chocolate Zucchini Doughnut Muffins

Do you love a recipe you tried from Inside BruCrew Life?

Please leave a 5-star ⭐️ rating and then a review in the comments section below.

Recipe

Chocolate Zucchini Cream Cheese Muffins

Yield: 18 muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Chocolate Zucchini Cheesecake Muffins and a cup of milk is the perfect way to start out the day. Chocolate and cheesecake for breakfast always gets my vote.

Ingredients

For the Muffins

• ⅔ cup canola oil
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups all purpose flour
• ¼ cup dark cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon table salt
• ½ cup buttermilk
• 1 cup finely shredded zucchini (only squeeze if extra watery) ( 1 ½ medium)
• 1 cup mini chocolate chips, divided

For the Filling

• 1 - 8 ounce package cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon all purpose flour

Instructions

1. Preheat the oven to 400 degrees. Spray 18 muffin tin cavities with non stick baking spray.
2. Beat the oil, sugars, vanilla, and eggs.
3. Stir together the dry ingredients. Slowly add this mixture alternately with the buttermilk to the wet ingredients. Mix until everything is incorporated.
4. Stir in ½ cup mini chocolate chips and shredded zucchini gently. Spoon the batter evenly in the prepared muffin tins.
5. Mix together the cheesecake filling in a bowl. Spoon half the mixture into a ziplock baggie and cut one tip off. Insert the tip into the center of the muffin batter and squeeze gently. Fill each muffin this way until the cheesecake filling is gone.
6. Refill the bag with the remaining filling and go back and add a swirl of cheesecake filling to the top of each muffin.
7. Sprinkle the sides of the muffin batter with the reserved chocolate chips.
8. Bake for 14-15 minutes. Remove and let the muffins cool in the pan for 2-3 minutes.
9. Gently remove the muffins and place the muffins on a wire rack to cool completely. Store in a tightly sealed container.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 

  Ninja Master Prep (QB1000)

  See Also

  Easy Chocolate Sugar Cookies Recipe - Chisel & Fork

• 

  Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan (2, STANDARD)

Nutrition Information:

Yield: 18Serving Size: 1
Amount Per Serving:Calories: 274Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 34mgSodium: 219mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 4g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

More Muffins and Scones