Soft and flavorful muffins with fresh raspberries and peaches, topped with a brown sugar 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.
baking tip:Making muffins with fresh fruit
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
- 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
- 1/4 cup (30 grams) all-purpose flour
- 1/4 cup (50 grams) light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons (42 grams) unsalted butter, cold and cut into pieces
- Preheat oven to 375 degrees F. Line a muffin pan with paper liners or grease and flour generously.
- 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.
- 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.
- 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.
- Bake for 20 minutes until lightly golden brown. Cool on a wire rack.
- Muffins are best the day they are baked, but may be frozen after tightly wrapping in plastic wrap, for up to 2 months.