Raspberry Peach Muffins
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.
Raspberry Peach Muffins
Ingredients
Muffins:
- ½ cup unsalted butter , melted (or browned, optional) (113 grams)
- ½ cup whole milk (115 ml)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 1 ½ cups all-purpose flour (180 grams)
- ¾ teaspoon salt
- 1 tablespoon baking powder
- 1 peach , diced (approximately 140 grams)
- 1 cup raspberries (100 grams)
Streusel topping:
- ¼ cup all-purpose flour (30 grams)
- ¼ cup packed light or dark brown sugar (50 grams)
- ¼ teaspoon ground cinnamon
- 3 tablespoons unsalted butter , cold and cut into pieces (42 grams)
Instructions
- Preheat oven to 375°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 ⅔ 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.
Notes
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.
These sound like an absolute delight! Love this recipe!
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
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.
Thank you, I’m so glad you enjoyed it!
Your recipe forgets to say how much butter???
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!
Made these today and they’re delicious!! Thanks for the recipe. I love your website.
Baked up a batch this morning and thought they were melt in your mouth wonderful! Thanks for sharing.
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!
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.
Look delicious! What would you say would be your perfect combination for muffins? xx I'm always interested to know
Lovely muffins! I would love to be snacking on one right now!
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. Looks delish! What a great combo.
Mmmm…maybe I could try this with the nectarines I have in the fruit bowl. They look terrific!
Those are drop dead gorgeous, what sexy looking muffins.