Raspberry Peach Muffins
Bursting with the vibrant flavors of summer, Raspberry Peach Muffins are a delightful blend of sweet, tangy raspberries and juicy peaches nestled in a tender, buttery crumb. These easy-to-make muffins combine wholesome ingredients like buttermilk and vanilla extract for a moist and fluffy texture, while a simple flour-tossing technique keeps the fruit evenly distributed throughout each bite. Ready in under 40 minutes, these muffins are perfect for breakfast, brunch, or a fruity afternoon snack. Whether served warm or at room temperature, this recipe will transport your taste buds to a sunny orchard with every mouthful. Perfect for seasonal fruit lovers, Raspberry Peach Muffins are a crowd-pleasing treat that's sure to impress!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups buttermilk
- 0.5 cups unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoons vanilla extract
- 1 cup fresh raspberries
- 1 cup peaches, diced (peeled if preferred)
- 1 tablespoon all-purpose flour (for tossing fruit)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a medium bowl, combine the buttermilk, melted butter, eggs, and vanilla extract. Whisk the wet ingredients until well blended.
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Be careful not to overmix; the batter should be slightly lumpy.
In a small bowl, toss the raspberries and diced peaches with 1 tablespoon of flour. This helps prevent the fruit from sinking to the bottom of the muffins during baking.
Gently fold the floured raspberries and peaches into the batter, being careful not to crush the fruit.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy these delicious Raspberry Peach Muffins as a sweet breakfast treat or an afternoon snack!
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 15.5 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 110 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
