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
- 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
- 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
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