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Zucchini Crumb Muffins with Lemon Cream Cheese Glaze. ย These muffins are loaded up with fresh zucchini, spiced up with a hint of cinnamon, and made lighter by using greek yogurt! ย Not to mention the sweet hint of crumb topping baked right into the muffin. ย Top it all off with a drizzle of lemon cream cheese glaze.ย
Zucchini Crumb Muffins. ย They are as miraculous as they sound.
It came to my attention recently that some people havenโt experienced zucchini in baked goods. ย I was slightly shocked.
I grew up with my mom constantly baking zucchini bread. ย She always grew several zucchini plants every summer. ย As soon as there were enough ripe zucchini we would always have a fresh loaf of zucchini bread. Which reminds me..I should probably share that recipe too. ย But Iโm too excited about these muffins right now to hold out on you any longer.
There is nothing better than a good muffin for breakfast. ย If you havenโt dived into my muffin recipes yet I recommend starting with these of course, then moving on to my Healthier Lemon Muffins, and ending the muffin tour with these Oatmeal Raisin Muffins.
The exciting part about these muffins? ย The crumb layer. ย Thereโs the crumb topping on the top..of course.. But thereโs also a hidden layer inside the muffin. ย Again. ย Itโs miraculous. The crumb topping is made with butter and brown sugar, so that melts into the muffin and it becomes one. ย And it makes the muffin buttery and sweet. ย Mix that with the hint of cinnamon and you are off to a good start of your day.
What really puts these over the top is the lemon cream cheese glaze. ย Helllooooo. ย Cream cheese. ย Lemon. ย I could just admit to you that I have issues and that the muffin might just be a way for me to eat this glaze for breakfast.
Zucchini Crumb Muffins with Lemon Cream Cheese Glaze
Ingredientsย ย
- 1ยพ cup all purpose flour
- 1 tsp ground cinnamon
- ยพ tsp baking soda
- ยฝ tsp baking powder
- ยฝ tsp salt
- 2 large eggs
- โ cup light brown sugar
- ยฝ cup greek yogurt plain or vanilla
- 1 tsp vanilla extract
- 1 cup zucchini grated, squeeze out as much moisture as possible with cheese cloth or paper towels
Crumb Topping
- 1 cup all purpose flour
- 1 cup light brown sugar
- ยฝ tsp ground cinnamon
- 6 tbsp unsalted butter melted
Lemon Cream Cheese Glaze
- 3 ounces cream cheese softened
- 1 tbsp lemon juice approx half a lemon
- 1ยฝ cup powdered sugar
- 1 tsp vanilla extract
Instructionsย
- Preheat oven to 350ยฐF. Line a muffin tin with paper liners and set aside.
- In a large bowl combine the dry ingredients: flour, cinnamon, baking soda, baking powder, and salt. Stir with a fork to combine.
- In a small mixing bowl beat the eggs with he sugar until combined. Add in the greek yogurt and vanilla extract. Stir until well combined.
- Add the wet ingredients to the dry ingredients. Stir to combine. Fold in the grated zucchini. Batter will be thick.
- Prepare the crumb topping by combining the dry ingredients together. Stir with a fork. Then pour the melted butter on top. Stir until clumps form.
- Pour a spoonful of batter into each muffin tin, then sprinkle with the crumb mixture. Top off each muffin tin with more of the muffin batter to about 3/4 full. Sprinkle the top of each muffin with more crumb topping.
- Bake for about 23 minutes or until done, tops with be raised and a toothpick inserted into the center will come out clean. Allow the muffins to cool in the tin for about 5 minutes, then remove to continue to cool.
- Prepare the glaze by mixing the cream cheese and lemon juice until smooth and creamy. Add in the powdered sugar and vanilla extract. Mix until smooth.
- Drizzle over the tops of the cooled muffins. Serve and enjoy! Muffins can be stored in a sealed container at room temperature for about 2-3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you know how to make these gluten free?
So sorry, Iโm not a gluten free baker.
Your comment is a few years old, but I just saw this recipe and plan to make it gluten free. The only ingredient youโll need to change is the flour. Any one-to-one gf flour would work. I use Bobโs Red Mill one-to-one for all baking and have never had an issue. So excited to make these next week to take on our 12 hour drive. A perfect โsnack.โ
I substituted 3oz of cream cheese for the Greek yogurt, these came out AMAZING! I made them with my 2 1/2 year old daughter who loves baking and cooking with Mommy and Daddy, simple recipe with great results!!!