Raspberry Peach Muffins

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Soft and flavorful muffins with fresh raspberries and peaches, topped with a brown sugar 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.

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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

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

Raspberry Peach Muffins

Soft and flavorful muffins with fresh raspberries and peaches, topped with a brown sugar streusel topping.

Ingredients:

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

Streusel topping:

  • 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

Directions:

  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.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.