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Zucchini Peach Crumble Muffins

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A delightful blend of zucchini and peaches topped with a sweet crumble, perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 1 cup Zucchini, grated
  • 1 cup Fresh Peaches, diced
  • 2 cups All-Purpose Flour
  • ¾ cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon
  • ½ cup Vegetable Oil
  • 2 large Eggs
  • ½ cup Milk
  • ¼ cup Brown Sugar (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the muffin tin with paper liners or greasing.
  3. Grate the zucchini and remove excess moisture.
  4. Mix the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
  5. Combine the vegetable oil, eggs, and milk in another bowl.
  6. Fold the zucchini and peaches into the wet mixture.
  7. Blend the wet and dry mixtures until just combined.
  8. Scoop the batter into muffin cups, filling them about two-thirds full.
  9. Make the crumble topping by mixing brown sugar with a splash of flour.
  10. Bake for 20-25 minutes or until a toothpick comes out clean.
  11. Cool the muffins in the tin for 5 minutes before transferring to a wire rack.

Notes

These muffins can be frozen. Store in an airtight container for up to three months.

Nutrition

Keywords: muffins, zucchini, peaches, crumble, baking, dessert

Find it online: https://hearthfulkitchen.com/zucchini-peach-crumble-muffins/