Cherry Pecan Spread on Corn Muffins

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For the Corn Muffins:

1 (6.5-ounce) package cornbread and muffin mix (recommended: Betty Crocker)

1 egg

1/3 cup milk

2 tablespoons butter, melted

1/2 cup frozen whole corn kernels, thawed

For the Cherry Pecan Spread:

1 (8-ounce) container strawberry cream cheese (recommended: Philadelphia)

1/4 cup mascarpone cheese

1/4 cup chopped dried cherries

1/4 cup chopped pecans, toasted

2 teaspoons lemon zest