Peach Zucchini Muffins


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.

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  • Yield
    12 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    European, American
  • In Category
    Breakfast, Snacks,
  • Level


To make the crumb topping:

  1. 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:

  1. Preheat the oven to 425° F, and line a muffin pan with papers.
  2. Place the flours, sugar, baking powder, and salt in a large bowl and whisk to combine.
  3. Place the Greek yogurt, melted butter, milk, eggs, and vanilla in a separate, smaller bowl, and whisk to combine.
  4. Chop the peach into a ¼-inch dice, and grate the zucchini, allowing it to drain over a bowl in a fine-mesh sieve.
  5. Pour the liquid ingredients into the dry, and fold gently until almost combined (batter will be thick).
  6. 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).
  7. Transfer the batter to the prepared pan, and sprinkle the tops of the unbaked muffins with crumb topping.
  8. 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.

Nutritional Information

Per Serving

  • Calories: 554
  • Fat Content: 21.4g
  • Cholesterol Content: 90mg
  • Sodium Content: 287mg
  • Carbohydrate Content: 78.3g
  • Fiber Content: 2g
  • Sugar Content: 34.6g
  • Protein Content: 13.8g