3tablespoonsunsalted 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.