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With like double the streusel. YES!
I dunno about you guys, but I do believe that almost all muffins can be made better by adding a little streusel. The combo of delicious buttery streusel with these moist peachy muffins just really works for me. Meaning I think these muffins are freaking DELISH. A little on the sweet side, but um, when could that ever be a bad thing?!?
And hey, did you see… zucchini is involved, so that totally cancels out all the sugar in my mind…muahahaha.
Question, are you guys sick of peaches?
I am totally in peach mode. For me, the early summer months are all about berries + cherries, and the later summer months are all about peaches + zucchini. It’s no secret that the peaches always seem to be at their best come August, so clearly I needed to do a little baking with them.
In all honesty, this is truly the first summer I’ve truly embraced baking with summer fruits. I know that sounds just so horrible, but as you guys well know, when it comes to baked goods, I’m typically an all chocolate kind of girl. BUT this summer has been different, I’ve been embracing the “sweet” brunch foods.
OKok, so some of my sweet brunch foods really qualify as dessert to most people, but whatever. Mom’s a chocoholic, and to me, fruity things just do not feel dessert like.
Anyway, I’ve really grown to love baking/cooking with fruits. I’m talking pies, scones, grilled peaches, cherry pancakes, peach fritters, peach crisp, etc. It has for sure been a fruity kind of summer!! Pretty soon I’ll be moving on to apples, but for today, it’s all about peaches!
I’d love to say that these peach muffins have some amazing story as to how they came to be, but in all honesty, I really just had a whole bunch of peaches sitting on the counter that needed to be used. Sometimes I can get a little too exited when I see good-looking produce and I buy a little too much…either that or I went to the farm stand hungry, which caused me to buy more than I really needed. UGH. Tell me this happens to you guys too?
So I had several peaches and a fridge full of zucchini, and then well, I just decided it was a muffin kind of day and went for it. At first I wasn’t sure if you guys would think zucchini and peach muffins sounded totally weird, but then I asked all of my family members… repeatedly, and they all agreed zucchini peach muffins are where it’s at!
Decision made.
About forty minutes or so later my kitchen smelled beyond amazing and I had warm muffins sitting on my counter. Let me just say that getting through this photo shoot without picking away at these muffins was brutal. I reasoned with myself at first, but then I declared one of the muffins too ugly to photography. That was that, gone in five seconds flat.
SOOOO GOOD.
I feel like a lot of times you’ll see streusel muffins with a glaze, but these are perfect as it. No added sweetness is needed. Just maybe a cup of coffee or tea and you’ll have breakfast or afternoon snack perfection.
These are amazing straight outta the oven while still warm, but even a couple of days after baking, they still taste delish.
Really though, can you guys think of a better Tuesday treat?!?! I’m thinking that you have all got to make these, like ASAP. Before the peaches are all gone for the season…oh my gosh!
BUT when the peaches are gone ?, you can always swap them for apples. YES. That will be pretty amazing too.
Ok, now I am a little excited for fall… just a little. 🙂
Zucchini Peach Streusel Muffins.
Servings: 12 Muffins
Calories Per Serving: 333 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup shredded zucchini about 1 large or 2 small zucchini
- 1 2/3 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup plain greek yogurt
- 1/2 cup melted coconut oil
- 1/4 cup milk
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2-3 cups peaches diced (about 2 total)
Streusel
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons butter
Instructions
- Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners or grease with cooking spray.
- Lay a clean kitchen towel on the counter and spread the zucchini out on the towel, cover with another clean towel and let sit 10 minutes.
- Meanwhile, combine the all-purpose flour, baking powder and salt in a large mixing bowl. In a small bowl whisk together the yogurt, coconut oil, milk, eggs, vanilla, brown sugar and sugar. Stir in the shredded zucchini. Add the wet ingredients to the dry and mix until just combined. It's ok if there are still some clumps. Stir in the the diced peaches.
- Divide the batter among the prepared muffin cups.
- To make the streusel. In a small bowl, add the flour, brown sugar, cinnamon and butter. Mix together with your hands, until you have a crumbly mixture. Sprinkle the muffins evenly with the streusel topping. Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.
PS. That streusel though… it. is. everything. k. bye!
PS. Don’t forget to vote for your favorite bloggers in the Bloglovin 2016 awards…Half Baked Harvest is nominated for best food blog, yeah!!
PSS. I’ve also been nominated for the SAVEUR Magazine 2016 Blog Awards for Most Inspired Weeknight Dinners! I would be so grateful if you would go and vote for your favorite blogger. You can vote everyday from now until August 31st! ?
Hi there! Delicious muffins 🙂 I had some trouble using coconut oil though and I was wondering if these could be made with melted better? Also, my cooking time was about double… hmm.. mysteries of baking 🙂 thanks for the yummy muffins!!
Hey Rachel,
Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Sure, butter would be just fine to use as well. Have the best day:) xTieghan
Made these muffins over the weekend and they’re wonderful. We all thoroughly enjoy them, hard to eat just one! Excellent, tasty snack for our kiddo to take for the school day. Recipe made 16 total muffins for us, maybe I added more peaches. 🙂 Definite keeper!
Hey Kelly,
Thanks so much for giving this recipe a try, I love to hear that is was enjoyed:) xTieghan
My muffins turned out very flat and it looks like those in your photos are as well. I have a feeling it’s because of how thin and fluid the batter is, like cake batter. I definitely could have drained the peaches better. But: Do you have any suggestions on getting a thicker scoop-able batter more like cupcakes?
Hey Hannah,
I am so sorry you had issues with the recipe. I am wondering if you adjusted the recipe at all? The batter definitely shouldn’t be runny. Please let me know how I can help! xTieghan
Can you taste the zucchini in the muffin? Thanks in advance!
Hey Rebecca,
The zucchini has a very subtle flavor if any at all. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious! Great way to use my box of peaches and zucchini from the garden. Thanks for the recipe!
Thank you so much Dani!! I am really glad this turned out so well for you! xTieghan
Hello – could you make these in a loaf pan? How would the recipe need to be altered? Thanks!
HI! Yes you can make this in a loaf pan. I think a regular size loaf pan will be good and then bake 30-40 minutes or until it’s cooked through. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
These were great! Put the batter into silicone cupcake holders and placed in the muffin tin to bake. Used 1 large peach – about 1 1/4 cups diced (left the skin on), and baked for 30 minutes. Came out perfectly!
Yay, sounds amazing, thank you for making it!
Hi! I followed the directions exactly, and visually the muffins turned out beautifully, but despite cooking over 25 minutes (35 actually), the inside of the muffins are a bit too moist. Still delicious! But, Any recommendations on how to avoid this when baking with fruit? Thanks!
It sounds like you fruit had extra moisture. Make sure to squeeze the zucchini really dry before baking and pat the peach dry. Then if that does not work, cover the muffins with foil and bake until the moisture bakes out. Hope that helps! 🙂
I live in an area where fresh peaches are not easy to find anymore. Can these muffins be made with frozen peach slices? They look soooo good!
Yes, frozen peaches will be great. Don’t thaw them, just add right to the batter. Let me know if you have questions. Thanks!
Hi Wendy! Frozen peach slices will be great. Just add the to the batter frozen. Let me know if you have questions. Thanks!
I just made these and triple checked that I used the exact ingredients and followed the steps and somehow I got tons of very dry streusel (maybe used a third only) and the muffins took double the baking time. Perhaps try making these again to ensure there’s not a mistake? Really no idea what happened here… Certainly not my first time baking one of your recipes so I am surprised by this. Thanks.
Hi!! I am so sorry you had trouble with these! Not sure what could be the problem since I do not know exactly how you made these these. I have have plenty of people make them with great results, so I hoping it’s a quick fix! If your streusel is dry, you can either add more butter or try using less flour. I do like a lot of streusel, sorry if it seems like too much! You can also halve the streusel portion of the recipe as well. Let me know if you have questions or how I can help! Thank you! 🙂
Although somewhat off the subject, I’ve got to commend you on your fabulous photography. It’s some of the BEST I’ve seen…just so GOOD! Can you recommend any good sources for learning food photography and/or styling? I am not in the business, nor do I intend to pursue this area in the near future. I simply LOVE to cook and share my creations with family and friends. Some have encouraged me to take it further, but I already have a long-standing unrelated business that I enjoy too much to give up. Besides, having food preparation as a hobby keeps ALL the fun in it without ANY of the pressure!
Awe!!! thank you so much! You are so kind! 🙂 I love looking through food magazine for inspiration and then I google anything I have questions on or do not know. I’d say, look through your favorite food magazines or cookbooks, that always helps. Thanks again! 🙂
Delicious! I live in CO as well, and we have an abundance of both peaches and zucchinis in my kitchen this week — just made these muffins and they’re a great way to use up produce! Keep up the good work 🙂
I am so happy you liked these Hannah! Thanks so much!
Looks delicious! Definitely making. My sister is gluten free, how would using gluten free flour work?
Hi Daisy, I just made these with gluten free flour — they’re absolutely delicious! Just be sure your flour has a one-to-one substitution ratio with all-purpose flour and you should be good to go.
I don’t think I could EVER get sick of peaches just yet at least! They are so delicious!
They are!! Thanks so much Cassie!
The look fantastic! Where did you get the muffin tin?
Thanks Uli! I bought that at a vintage store here in colorado. You can find them on Etsy as well.