I love lazy weekends when I get to wake up on my own and don’t have to rush off anywhere. I can stay in my pajamas till noon, watch reruns and old movies on TV, and bake something fun for breakfast (which often becomes lunch). Like these Raspberry Peach Muffins, for example.
Last Saturday was one of those days. I think I got showered and ready for the day sometime around 3 o’clock. It was wonderful.
I decided muffins would go along perfectly with my lazy morning and so I took a generic muffin recipe and added the fresh fruit I had on hand—raspberries (from our garden) and peaches.
I was surprised with the amount of muffins this recipe produced so I’ve halved it here for you. If you have more mouths to feed, or just a really big appetite, you can certainly double it. And after all, having too many delicious muffins on hand isn’t all that unpleasant of a problem.
The raspberry and peach combo in these muffins was amazing, but the recipe is easily adaptable. Don’t have any raspberries or peaches? Add what you do have in your kitchen. These could easily become strawberry banana muffins, chocolate chip almond muffins, apple spice muffins, etc. Whatever you’ve got in your pantry, it’ll do.
And it will be delicious. A perfect start to your lazy weekend. Or busy workday.
Raspberry Peach Muffins
Adapted from Avoca Tea Time
Makes 12 muffins1/2 cup unsalted butter
1/2 cup milk
1/2 cup sugar
1 egg, slightly beaten
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon baking powder
1 peach, peeled and diced
1 cups raspberriesPreheat oven to 375 degrees F. Line a muffin pan with paper liners or grease generously.Heat the butter and milk in a saucepan over medium heat until butter is melted. Remove from heat and allow to cool to room temperature.
1/2 cup milk
1/2 cup sugar
1 egg, slightly beaten
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon baking powder
1 peach, peeled and diced
1 cups raspberriesPreheat oven to 375 degrees F. Line a muffin pan with paper liners or grease generously.Heat the butter and milk in a saucepan over medium heat until butter is melted. Remove from heat and allow to cool to room temperature.
In a large bowl, combine the flour, sugar, salt and baking powder. Add the beaten egg and the cooled milk and butter mixture. Mix with a spoon until just combined. Gently add and fold in raspberries and peaches. Alternatively, you can fold in the peaches and add the raspberries to the top for a nice presentation (as I did).
Fill the muffin liners 2/3 full with batter. Bake for 20 minutes until lightly golden brown. Cool on a wire rack.
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9 Responses to Raspberry Peach Muffins
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Hi, I'm Annalise and I love to bake. Welcome to my blog! Follow along as I try new recipes, share baking tips and tricks, and overindulge my sweet tooth.Current Favorites
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Those are drop dead gorgeous, what sexy looking muffins.
Mmmm…maybe I could try this with the nectarines I have in the fruit bowl. They look terrific!
Lovely. Looks delish! What a great combo.
They look so inviting and I would love to have one right now. I would've never thought of combining raspberries and peaches and must try it! I'm new here and really enjoy your great blog! Lots of good recipes! Thanks for this recipe!
Lovely muffins! I would love to be snacking on one right now!
Look delicious! What would you say would be your perfect combination for muffins? xx I'm always interested to know
I made these, and I think the recipe calls for too much butter. The butter flavor dominated the muffins which were far too crumbly, which was probably caused by an excess of butter.
I just put these into the oven, with a late-in-the-evening-thunderstorm, caramel ice cream, sparkling wine and a good friend coming over. I can’t wait for them to be done, my kitchen already smells divine and they look really good as well. I also added a little vanilla and a little lemon zest, since that’s usually what I do to every fruity muffin I bake
stumbled upon your blog a short while ago and I really am enjoying it! Greetings from Germany!
Baked up a batch this morning and thought they were melt in your mouth wonderful! Thanks for sharing.