Zucchini Crumb Muffins with Lemon Cream Cheese Glaze. These muffins are loaded up with fresh zucchini, spiced up with a hint of cinnamon, and made lighter by using greek yogurt! Not to mention the sweet hint of crumb topping baked right into the muffin. Top it all off with a drizzle of lemon cream cheese glaze.
Zucchini Crumb Muffins. They are as miraculous as they sound.
It came to my attention recently that some people haven’t experienced zucchini in baked goods. I was slightly shocked.
I grew up with my mom constantly baking zucchini bread. She always grew several zucchini plants every summer. 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. But I’m too excited about these muffins right now to hold out on you any longer.
There is nothing better than a good muffin for breakfast. If you haven’t dived into my muffin recipes yet I recommend starting with these of course, then moving on to my Healthier Lemon Muffins, the Skinny Chocolate Muffins and ending the muffin tour with these Oatmeal Raisin Muffins.
The exciting part about these muffins? The crumb layer. There’s the crumb topping on the top..of course.. But there’s also a hidden layer inside the muffin. Again. It’s miraculous. The crumb topping is made with butter and brown sugar, so that melts into the muffin and it becomes one. And it makes the muffin buttery and sweet. 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. Helllooooo. Cream cheese. Lemon. 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.