Zucchini Crumb Muffins with Sour Cream Glaze


16 people

Cooking Time

45 minutes

Total Time

45 minutes

  • For the muffin batter:

  • 1 ¾ cup all-purpose flour

  • 1 ½ teaspoons baking powder

  • 1 teaspoon cinnamon

  • Pinch of salt

  • 2 large eggs, room temperature

  • ⅔ cup granulated sugar

  • ½ cup Greek Yoghurt

  • 1 teaspoon vanilla extract

  • 2 cups grated zucchini

  • For the crumb topping:

  • 1 cup all-purpose flour

  • 1 cup granulated sugar

  • ½ teaspoon cinnamon

  • ½ cup melted butter

  • For the sour cream glaze:

  • 3 oz. sour cream

  • 1 tablespoon lemon juice

  • 1 ½ cups icing sugar

  • 1 teaspoon vanilla extract

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    1. In a large mixing bowl add the flour, baking powder, cinnamon, salt, and sugar. 
    2. Mix until all the dry ingredients are well combined. 
    3. Add in the eggs, Greek Yoghurt, vanilla extract, and shredded zucchini. 
    4. Mix until combined and with the help of an ice cream scoop scoop out from the batter and fill muffin cups in a muffin tin just ¾ of the way full. 
    5. Now make the crumble topping for the muffins. In a mixing bowl add the flour, cinnamon, sugar, and melted butter.
    6. Mix until crumbly texture forms and top each muffin with a little bit of the crumble topping. 
    7. Let the muffins bake in an already preheated oven at 350 F or 180 C degrees for about 25 minutes. 
    8. Let them cool slightly and meanwhile, prepare the sour cream glaze. 
    9. In a mixing bowl add the sour cream, lemon juice, icing sugar, and vanilla extract and mix until combined. 
    10. Drizzle each muffin with the glaze and serve. 

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