There’s nothing quite like the aroma of freshly baked muffins filling your kitchen, and these Raspberry Peach Muffins are a perfect example of that comforting smell. I remember the first time I made these muffins; it was during a summer visit to my grandmother’s house in Georgia. Her backyard was teeming with peach trees, their branches heavy with ripe, juicy fruit. We spent the afternoon picking peaches, and when we got home, we decided to bake something special with our haul. The addition of raspberries gave the muffins a delightful tartness that complemented the sweetness of the peaches perfectly.
This recipe has become a favorite in my household, especially during the summer months when peaches are at their peak. One tweak I love is to use a mix of white and brown sugar in the batter, which adds a rich, caramel-like flavor. For those who enjoy a bit of spice, adding a pinch of cinnamon or ginger can elevate the muffins even further. If you’re looking to make these muffins a bit healthier, you can substitute half of the all-purpose flour with whole wheat flour, and the results are just as delicious.
These Raspberry Peach Muffins are not only delightful for breakfast but also make a fantastic snack or dessert. The vanilla glaze drizzled on top adds an extra layer of sweetness, making them irresistible. Whether you’re enjoying them fresh out of the oven or the next day, these muffins are sure to bring a smile to your face.
How to Prepare Raspberry Peach Muffins
Ingredients
- 1 cup whole milk
- 1 large peach, chopped and peeled into bite-sized pieces
- 1 cup raspberries, fresh or frozen (do not thaw if using frozen)
- 1/4 cup packed light brown sugar
- 3 cups all-purpose flour plus 2 tablespoons, separated
- 1 cup granulated sugar
- 1 cup confectioners’ sugar
- 6 tablespoons unsalted butter, softened
- 3 teaspoons baking powder
- 1 large egg plus 2 egg yolks
- 2 tablespoons milk or heavy cream (add more if needed for desired consistency)
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon ground nutmeg
Directions
- Set your oven to 400°F. Prepare a 12-cup muffin tin with paper liners.
- Sift together 3 cups of flour, baking powder, salt, and nutmeg in a large bowl, then set aside.
- Beat the butter and sugars with an electric mixer or stand mixer on medium speed until light and fluffy, about 3 minutes.
- Add the egg, egg yolks, and vanilla extract, beating until thoroughly mixed.
- On low speed, alternately add the flour mixture and milk to the batter, beginning and ending with the flour. Do not overmix.
- In another bowl, coat the raspberries and peach pieces with the remaining 2 tablespoons of flour.
- Fold the fruit into the batter gently with a spatula, mixing until evenly distributed.
- Spoon the batter evenly into the prepared muffin tins.
- Bake for 20-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the muffins cool in the tin for 10 minutes before transferring to a rack to cool completely.
- For the glaze, mix confectioners’ sugar, vanilla extract, and cream in a small bowl until smooth. Add more cream if necessary to achieve desired consistency. Drizzle over muffins before serving.
FAQs:
Can I use other fruits instead of raspberries and peaches?
Yes, you can substitute other fruits like blueberries, strawberries, or nectarines. However, make sure to keep the total quantity the same to maintain the balance in the recipe.
What should I do if I don’t have light brown sugar?
If you don’t have light brown sugar, you can substitute it with an equal amount of granulated sugar or a combination of granulated sugar and a teaspoon of molasses.
How can I make these muffins dairy-free?
To make these muffins dairy-free, use a plant-based butter substitute and replace the whole milk with almond milk, soy milk, or any other non-dairy milk of your choice.
Can I make the batter ahead of time?
It’s best to bake the muffins immediately after preparing the batter for optimal texture. However, you can prepare the dry ingredients and the wet ingredients separately the night before and combine them just before baking.
How should I store the muffins to keep them fresh?
Store the muffins in an airtight container at room temperature for up to two days. If you need to keep them longer, refrigerate for up to a week or freeze them for up to three months. Reheat in the microwave or oven before serving.
What if I don’t have a stand mixer or an electric mixer?
If you don’t have a stand mixer or an electric mixer, you can use a whisk and mix the ingredients by hand. Just make sure to beat the butter and sugars until they are light and fluffy, which may take a bit longer.
Raspberry Peach Muffins
Ingredients
- 1 cup raspberries fresh or frozen (if using frozen, do not thaw)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large peach peeled and chopped into bite-sized pieces
- 3 cups plus 2 tablespoons all-purpose flour divided
- 1 cup granulated sugar
- 6 tablespoons unsalted butter at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
- 1 large egg plus 2 large egg yolks
- 1/4 teaspoon ground nutmeg
- 1/4 cup light brown sugar packed
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk or heavy cream more if needed for desired consistency
Instructions
For the Raspberry Peach Muffins:
- Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners and set aside.
- In a large bowl, sift together 3 cups of flour, baking powder, nutmeg, and salt, then set aside.
- Using an electric mixer or a stand mixer with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3 minutes.
- Add the egg, egg yolks, and vanilla to the mixture, continuing to beat until well combined.
- Reduce the mixer speed to low and alternately add the flour mixture and milk, starting and ending with the flour. Be careful not to overmix.
- Turn off the mixer and set the batter aside. In another bowl, toss the raspberries and peach pieces with the remaining 2 tablespoons of flour until the fruit is fully coated.
- Gently fold the fruit into the batter using a spatula until well incorporated. It's okay if the raspberries break up a little.
- Divide the batter evenly among the prepared muffin tins.
- Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow the muffins to cool in the pan for 10 minutes before transferring them to a cooling rack.
For the Vanilla Glaze:
- In a small bowl, combine the confectioners' sugar, vanilla, and cream. Whisk until smooth, adding more cream as needed to reach your desired consistency. Drizzle the glaze over the muffins just before serving.
