The Best Zucchini Muffin Recipe

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 prevent cream cheese lumps. But if there are lumps of cream cheese, it will still turn out fine.

Gradually stir in buttermilk, oil, vanilla, and 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. Bake at 325ºF for 20–25 minutes. A toothpick inserted in the muffin should come out with slight crumbs clinging to it when baked through.

Note: This recipe can also be baked in one loaf pan for 45–50 minutes.