Peach Zucchini Crumb Muffins
The following recipe and photography was provided by our partner, Stemilt.
Late summer is in full swing, and you know what that means… it’s time to enjoy the vibrant seasonal produce while we can!
Zucchini is in season right now and it is perfect for 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.
Peaches are also absolutely luscious right now! They’re at the peak of their season; so juicy and fragrant. They add so much summery flavor to these muffins!
Crown these muffins with a crumbly, cinnamon-spiced streusel topping to really take them to the next level. They make a great on-the-go breakfast, so they’re perfect for busy mornings. Your family will love them!
Peach Zucchini Crumb Muffins
Servings: 12
Ingredients
For the Crumb Topping
- 6 Tbsp. unsalted butter, melted
- 1 ½ cups flour (all-purpose or whole wheat)
- ½ cup granulated sugar
- ½ tsp. ground cinnamon
- ¼ tsp. kosher salt
For the Muffins
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- 1 cup granulated sugar
- 1 Tbsp. baking powder
- 1/4 tsp. kosher salt
- 1 cup Greek yogurt
- ½ cup unsalted butter, melted
- ¼ cup milk
- 2 large eggs
- 1 ½ tsp. vanilla extract
- 1 large peach, pitted (about 1 ½ cups diced)
- ½ medium-sized zucchini (about ¾ cup grated)
Instructions
For the Crumb Topping
- Place the melted butter, flour, sugar, cinnamon and salt in a medium bowl. Toss together with a fork until crumbly.
For the Muffins
- Preheat the oven to 425° F and line a muffin pan with muffin 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. 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 of the ingredients are just combined, but the batter is still a little lumpy (be careful not to over mix, 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.
