Zucchini Crumb Muffins with Lemon Cream Cheese Glaze
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.
Servings: 12 muffins
Ingredients
- 1¾ cup all purpose flour
- 1 tsp ground cinnamon
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 large eggs
- ⅔ cup light brown sugar
- ½ 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
- ½ 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
- 1½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. 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
Serving: 1 | Calories: 374kcal | Carbohydrates: 68g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 243mg | Potassium: 130mg | Fiber: 1g | Sugar: 45g | Vitamin A: 333IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg