Peach Zucchini Crumb Muffins
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Enjoy late summer’s most delicious seasonal produce with these Peach Zucchini Crumb Muffins! Moist and full of fruit, with a crumbly, spiced streusel topping.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- How To Make This Recipe
- Recipe FAQ
- More Muffin Recipes
It’s late summer, and right now I am ALL about the peaches. And the zucchini!
You might remember my favorite peach cobbler recipe and a killer zucchini bread. And today we are combining the two for these incredible peach zucchini crumb muffins.
This peach zucchini crumb muffin recipe is based off of my favorite chocolate chip muffins recipe. I’ve just tweaked it a little bit to make it more healthy, and added a crown of cinnamon streusel.
I use this streusel topping on so many different things! Here’s a link to the standalone recipe: Basic Streusel Recipe. It can be modified in lots of ways, and I think you’ll really love it on all sorts of different muffins and coffee cakes.
Here’s Why You’ll Love This Recipe
- Perfect for late summer: A great way to use fresh peaches and garden zucchini.
- Moist, fluffy texture: Thanks to Greek yogurt and just the right balance of wet and dry ingredients.
- Cozy crumb topping: Buttery, crisp, and just lightly spiced with cinnamon.
- Easy to make: No mixer required, and everything comes together in under an hour.
- Great for breakfast or snacks: Not too sweet, but totally satisfying.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
For the crumb topping:
- Unsalted butter: Melted, for that classic streusel texture.
- Flour: You can use all-purpose or whole-wheat flour for a heartier texture.
- Granulated sugar: Adds sweetness and crunch.
- Ground cinnamon: A warm spice that pairs beautifully with peach.
- Kosher salt: Balances and brightens the topping.
For the peach zucchini muffins:
- All-purpose flour: Lightens the muffins’ structure.
- Whole wheat flour: Adds fiber and a slightly nutty flavor.
- Granulated sugar: Just enough to enhance the natural sweetness of the fruit.
- Baking powder: Provides lift and helps the muffins rise.
- Kosher salt: Accentuates flavor and keeps things from tasting flat.
- Greek yogurt: Moistens the batter while adding a subtle tang.
- Unsalted butter: Melted for richness and tenderness.
- Milk: Helps thin the batter slightly.
- Large eggs: Binds the ingredients and add structure.
- Vanilla extract: Enhances the sweetness and rounds out the flavor.
- Fresh peach: Diced small, for juicy bits in every bite.
- Zucchini: Grated and well-drained to add moisture without overpowering.
How To Make This Recipe
Step 1: Make the crumb topping
In a medium bowl, stir together the melted butter, flour, sugar, cinnamon, and salt until crumbly. You’re looking for coarse clumps that hold together when squeezed. Set aside.
Step 2: Mix the muffin batter
Preheat your oven to 425°F and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the all-purpose and whole wheat flours, sugar, baking powder, and salt.
In a separate bowl, whisk together the Greek yogurt, melted butter, milk, eggs, and vanilla extract until well blended.
Dice the peach into small ¼-inch cubes. Grate the zucchini and let it drain in a fine-mesh strainer while you mix the batter.
Pour the wet ingredients into the dry and gently fold with a spatula. The batter will be thick and slightly lumpy—resist the urge to overmix.
Gently fold in the peaches and well-drained zucchini until just combined.
Step 3: Assemble
Divide the batter evenly among the lined muffin cups, filling each almost to the top.
Sprinkle a generous amount of crumb topping over each muffin.
Step 4: Bake
Bake at 425°F for 5 minutes, then without opening the oven, reduce the temperature to 350°F and bake for an additional 12 to 16 minutes. They’re ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Recipe FAQ
I’ve noticed that if I put crumb muffins into an airtight container, they often become soggy, and the topping loses its delicious texture. So what I do is just keep them in the muffin tin, and lay a piece of plastic wrap right over the top. I put it on loosely, but seal it around the edges of the pan. It works just right, and the muffins will stay nice for 2 to 3 days.
After that point, they need to be refrigerated to prevent the fruit from going moldy. They’ll keep for a week or so in the fridge.
Another option is to freeze these peach zucchini crumb muffins. I do this a lot with muffins- just toss them into a zip-top bag and freeze. They’ll last for at least a month in the freezer. When you want to eat one, just let it come to room temp or microwave for about 20 or 30 seconds. Perfection!
Not at all. The peel softens as it bakes, adding a bit of color and texture.
Yes, grated apple or carrot would work nicely in place of the zucchini.
Helpful Tips and Tricks
- Drain the zucchini well: Too much moisture can make the muffins dense.
- Don’t overmix: Stir just until the batter comes together to keep the crumb light and fluffy.
- Chop the peach into small pieces: This helps it distribute evenly and prevents soggy pockets.
- Use an oven thermometer: Muffins bake best at the correct temperature! Especially with the high-to-low baking method.
- Store in an airtight container: These stay moist for 2 to 3 days at room temperature, or longer if refrigerated.
More Muffin Recipes
- Applesauce Muffins
- Morning Glory Muffins
- Chocolate Muffins
- Hearty Bran Muffins Recipe
- Banana Chocolate Chip Muffins
- Zucchini Muffins
- Double Chocolate Zucchini Muffins
Peach Zucchini Crumb Muffins
Ingredients
For the crumb topping
- 6 tablespoons (88.72 g) unsalted butter, melted
- 1 1/2 cups (187.5 g) flour, all-purpose or whole wheat
- 1/2 cup (100 g) granulated sugar
- 1/2 teaspoon (0.5 teaspoon) ground cinnamon
- 1/4 teaspoon (0.25 teaspoon) kosher salt
For the peach zucchini muffins
- 1 1/2 cups (187.5 g) all-purpose flour
- 1 1/2 cups (180 g) whole wheat flour
- 1 cup (200 g) granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 1 cup (200 g) Greek yogurt*
- 1/2 cup (113.5 g) unsalted butter, melted
- 1/4 cup (61 g) milk
- 2 large eggs
- 1 1/2 teaspoons (1.5 teaspoons) vanilla extract
- 1 peach, large, pitted (about 1 1/2 cups diced)
- 1/2 (0.5) zucchini, medium-sized (about 3/4 cup grated)
Instructions
Make the crumb topping:
- In a medium mixing bowl, combine the melted butter, flour, sugar, cinnamon, and salt. Use a fork to mix everything together until large, crumbly clumps form. Set aside while you prep the muffins.
Prepare the muffins:
- Preheat your oven to 425°F and line a standard muffin tin with paper liners.
- In a large bowl, whisk together both flours, sugar, baking powder, and salt until evenly combined.
- In a separate smaller bowl, stir together the Greek yogurt, melted butter, milk, eggs, and vanilla extract until smooth.
- Dice the peach into small ¼-inch cubes. Grate the zucchini, then place it in a fine-mesh strainer set over a bowl to drain any excess moisture.
- Pour the wet ingredients into the dry and gently fold everything together with a spatula. The batter will be thick and a bit lumpy.
- Add the peaches and drained zucchini to the bowl, and fold just until everything is incorporated. Try not to overmix—this helps keep the muffins tender.
- Scoop the batter into the prepared muffin pan, filling each cup nearly to the top. Generously sprinkle the crumb topping over each muffin.
- Bake for 5 minutes at 425°F, then (without opening the oven) reduce the temperature to 350°F and continue baking for another 12 to 16 minutes. The muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
I saw 20 minutes cooking time in beginning of recipe but did not see a temp. – am guessing 350F? “Bake and enjoy”, doesn’t exactly give the cook the time and temp 😜
The recipe has been updated with the full instructions. Thanks for the comment!
I love anything peach, so this sounds like a delicious muffin recipe!!