Raspberry Peach Muffins
Soft and flavorful muffins with fresh raspberries and peaches, topped with a brown sugar streusel topping.
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
Recipe adapted from Avoca Tea Time.
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
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