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
Is it possible to use canned peaches?
Sure!
2 of my favorite flavors together!! Love these, Annalise!
These are lovely, Annalise. I love muffins with fresh fruit and streusel on a muffin is never a bad thing.
What a glorious combination! Love it!
Really enjoying your blog. I have a few peaches about to go bad… you think strawberries would be ok?
I don’t see why not, sounds delicious!
OMG tried it with strawberries, awesome!, browned butter all the way!!!
Hooray! So happy to hear you liked them.
I LOVE pumpkin, but I’m not definitely not ready for it yet…these I can totally get behind though, they look amazing!
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
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.