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.

Raspberry Peach Muffins

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.

Raspberry Peach Muffins
Raspberry Peach Muffins Raspberry Peach Muffins

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. 

Raspberry Peach Muffins

Raspberry Peach Muffins

Adding fruit to muffin batter

Whenever I fold fresh or frozen fruit into muffin batter, I have the following problem when scooping the batter into the muffin pan: some scoops are full of fruit, while others have little or none. The resulting muffins are either mushy or lacking in fruity flavor.

My solution? I actually layer the fruit into each muffin cup. I place a small spoonful of batter on the bottom of each cup, then place a few pieces of fruit on top, followed by another spoonful of batter, and then more fruit. Finally, I top with the streusel topping. It’s a little tedious, but I like the appearance and even result.

Raspberry Peach Muffins


Raspberry Peach Muffins

Yield: 1 dozen muffins

Raspberry Peach Muffins

Ingredients

  • 1/2 cup (113 grams) unsalted butter, melted (or browned, optional)
  • 1/2 cup (115 ml) whole milk
  • 1/2 cup (100 grams) sugar
  • 1 large egg
  • 1 1/2 cups (180 grams) all-purpose flour
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 peach (approximately 140 grams), diced
  • 1 cup (100 grams) raspberries
  • Streusel topping:
  • 1/4 cup (30 grams) all-purpose flour
  • 1/4 cup (50 grams) brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons (42 grams) unsalted butter, cold and cut into pieces

Instructions

  1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners or grease and flour generously.
  2. In a large bowl, combine the flour, sugar, salt and baking powder. In a separate bowl, combine the butter, milk, and egg. Add the wet ingredients to the dry ingredients and mix until just combined.
  3. Gently fold in raspberries and peaches. Spoon the batter into the prepared muffin pan, filling the muffin liners 2/3 full. If desired, reserve some raspberries and peaches to place on top of the batter for a prettier presentation.
  4. In a small bowl, prepare the streusel topping. Combine the flour, brown sugar, and cinnamon. Add the cold butter pieces and mix into the dry ingredients with a fork or pastry blender. Sprinkle it on top of the batter.
  5. Bake for 20 minutes until lightly golden brown. Cool on a wire rack.
  6. Muffins are best the day they are baked, but may be frozen after tightly wrapping in plastic wrap, for up to 2 months.

Recipe adapted from Avoca Tea Time. Originally posted July 2010, photos have been updated and slight changes have been made to the recipe.

http://www.completelydelicious.com/2013/09/raspberry-peach-muffins.html

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28 Responses to Raspberry Peach Muffins

  1. Jennifurla says:

    Those are drop dead gorgeous, what sexy looking muffins.

  2. Kathy - Panini Happy says:

    Mmmm…maybe I could try this with the nectarines I have in the fruit bowl. They look terrific!

  3. Adrienne says:

    Lovely. Looks delish! What a great combo.

  4. Pam says:

    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!

  5. Maria says:

    Lovely muffins! I would love to be snacking on one right now!

  6. shewhisks says:

    Look delicious! What would you say would be your perfect combination for muffins? xx I'm always interested to know

  7. Jen says:

    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.

  8. Jodie says:

    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!

  9. Kathy says:

    Baked up a batch this morning and thought they were melt in your mouth wonderful! Thanks for sharing.

  10. Paola says:

    Made these today and they’re delicious!! Thanks for the recipe. I love your website.

  11. Heather says:

    Your recipe forgets to say how much butter???

    • Annalise says:

      It is 1/2 cup butter. It was listed, but the formatting of the recipe had gotten off somehow so it wasn’t where it should have been. My apologies!

  12. Jess says:

    I made these muffins this morning and I was really impressed, they are very tasty. Thank you for the lovely recipe. This is one I’m definitely keeping.

  13. Yum! These will surely become my favorite muffins! I love their bright color and I loved that you made a streusel topping. Streusel toppings make every baked good so much better!

    xo, Elisa

  14. These sound like an absolute delight! Love this recipe!

  15. As much as I love fall…and, oh, I REALLY do…I am also going to miss the summertime produce. These muffins would be perfect as afternoon snacks for my boys.

  16. Annalise,
    How do you get the fruit to stay throughout the muffin? Lots of times my fruit sinks to the bottom even when I reserve some of the flour to coat it.
    Love these muffins.
    Annamaria

    • Annalise says:

      I haven’t had trouble with the fruit sinking in these muffins, but dipping the fruit in flour before adding it to the batter is a good precaution. Also, see my baking tip! That may help.

  17. I LOVE pumpkin, but I’m not definitely not ready for it yet…these I can totally get behind though, they look amazing!

  18. Really enjoying your blog. I have a few peaches about to go bad… you think strawberries would be ok?

  19. Chels says:

    What a glorious combination! Love it!

  20. Flavia says:

    These are lovely, Annalise. I love muffins with fresh fruit and streusel on a muffin is never a bad thing.

  21. Deborah says:

    2 of my favorite flavors together!! Love these, Annalise!

  22. […] about muffins (Wouldn’t you?)! I found a recipe I liked for raspberry peach muffins over at Completely Delicious, and adapted it 1) for blueberries, and 2) to be a little healthier. Not only are these awesome, […]

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