Raspberry Peach Muffins

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

Raspberry Peach Muffins [3]

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 [4]

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 [5]

Raspberry Peach Muffins [6]

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 [8]

Raspberry Peach Muffins

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



  • 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)


  • 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.
Recipe adapted from Avoca Tea Time [10].


Calories: 232kcal, Carbohydrates: 30g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 43mg, Sodium: 159mg, Potassium: 181mg, Fiber: 1g, Sugar: 15g, Vitamin A: 401IU, Vitamin C: 3mg, Calcium: 69mg, Iron: 1mg

Have you tried this recipe?

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