I love these raspberry peach muffins so much, I wanted to share them with you again. Recipe originally posted July 2010, this version comes with updated photos and a fun streusel topping.
Newsflash— It’s still summer, everyone! At least for the next few days. And as much as I love fall, I love late summer produce more. Peaches and raspberries are still in season and I am gobbling up as much of them as I can because in a few weeks, they will be gone.
That can of pumpkin? It’ll keep for months. So leave it there for at least a few more days and bake these muffins instead.
These muffins are a nice way to ease into fall actually, eaten hot from the oven with a cup of coffee or tea on a crisp morning.
The recipe below is the original recipe posted in 2010, with the exception that I’ve added a streusel topping (because, well why not?). I also browned the butter before adding it to the batter, but that’s completely optional.
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