halfbakedharvest4.0
Zucchini Peach Streusel Muffins.
The combo of delicious buttery streusel with these moist peachy muffins just really works for me.
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners or grease with cooking spray.
2
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.
shredded zucchini (about 1 large or 2 small zucchini)1 cup
3
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.
cup all-purpose flour1 2/3all-purpose flour1 cupbaking powder2 teaspoonseggs2vanilla2 teaspoonsshredded zucchini (about 1 large or 2 small zucchini)1 cup
4
Divide the batter among the prepared muffin cups.
5
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.
cinnamon1 teaspoonbutter6 tablespoons
Nutrition Facts
calories
333 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
1 g
sugar Content
20 g
sodium Content
119 mg
protein Content
5 g
cholesterol Content
43 mg
carbohydrate Content
42 g
saturated Fat Content
11 g
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