Originally published in August 2018; updated July 2021.
Late summer is in full swing, and you know what that means: time to enjoy all the vibrant seasonal produce while we can!
We’ve always got tons of zucchini coming in from our garden every year, and I love sneaking it into all sorts of yummy baked goods. The flavor is so mild you almost don’t even know it’s there, but it packs a nice nutritional punch. It’s loaded with antioxidants and is a great source of potassium and vitamin A.
And the peaches are absolutely luscious right now! They’re at the peak of their season; so juicy and fragrant. They add so much sweet, summery flavor to these muffins!
Crown them with a crumbly, cinnamon-spiced streusel topping, to really take these crumb muffins to the next level. They make a great on-the-go breakfast, so they’re perfect for busy mornings. Your family will love them!
- 6 tablespoons unsalted butter, melted
- 1 1/2 cups flour (all-purpose or whole wheat)
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 1/2cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup Greek yogurt
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 large peach, pitted (about 1 1/2 cups diced)
- 1/2 medium-sized zucchini (about 3/4 cup grated)
These Peach Zucchini Crumb Muffins taste delicious and make a great on-the-go breakfast, so they're perfect for busy mornings! Plus, your whole family will love them.
These Peach Zucchini Crumb Muffins taste delicious and make a great on-the-go breakfast, so they’re perfect for busy mornings! Plus, your whole family will love them.
To make the crumb topping:
- Place the melted butter, flour, sugar, cinnamon, and salt in a medium bowl, and toss together with a fork until crumbly.
To make the muffins:
- Preheat the oven to 425° F, and line a muffin pan with papers.
- Place the flours, sugar, baking powder, and salt in a large bowl and whisk to combine.
- Place the Greek yogurt, melted butter, milk, eggs, and vanilla in a separate, smaller bowl, and whisk to combine.
- Chop the peach into a ¼-inch dice, and grate the zucchini, allowing it to drain over a bowl in a fine-mesh sieve.
- Pour the liquid ingredients into the dry, and fold gently until almost combined (batter will be thick).
- Fold the peaches and zucchini into the batter, until all the ingredients are just combined, but the batter is still a little lumpy (be careful not to overmix, or the muffins could come out tough).
- Transfer the batter to the prepared pan, and sprinkle the tops of the unbaked muffins with crumb topping.
- Bake for 5 minutes, then turn the oven temperature down to 350° F (without opening the oven door), and bake for an additional 12 to 16 minutes, or until a toothpick inserted into the thickest part of a muffin comes out clean or with a few moist crumbs.