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5 from 1 vote

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.
Prep Time15 mins
Cook Time23 mins
Total Time38 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 374kcal
Author: Serene


  • cup all purpose flour
  • 1 tsp ground cinnamon
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • 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
  • cup powdered sugar
  • 1 tsp vanilla extract


  • 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.


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