Easy Blueberry Peach Muffins
User Reviews
5
Easy Blueberry Peach Muffins
Description
This recipe starts with a crumb topping combining brown sugar, sugar, cinnamon, melted unsalted butter, and flour, stirred into a thick, crumbly texture and set aside. The muffin batter is made by creaming softened butter with sugars until fluffy, then adding eggs, yogurt, and vanilla extract. Dry ingredients including flour, baking soda, baking powder, cinnamon, and salt are mixed separately and then combined with the wet mixture along with milk.
Fresh chopped peaches and blueberries are folded in gently before distributing the batter into muffin tins. The crumb topping is sprinkled over each muffin before baking at 425°F. The high start temperature aids a nice dome formation. After baking, a simple glaze of confectioners' sugar, milk, and vanilla adds sweetness once cooled.
These muffins can be stored at room temperature in an airtight container or frozen for later. Blueberries may be substituted with raspberries or blackberries. When using standard muffin tins, reduce baking time to about 20 minutes with temperature adjustments to maintain good texture and shape.
Ingredients
For the crumb topping:
- 1/3 cup light brown sugar
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter melted, unsalted
- 2/3 cup all-purpose flour
For the muffins:
- 1/2 cup butter softened to room temperature, unsalted
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 2 egg at room temperature, large
- 1/2 cup yogurt
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 cup peaches chopped
- 1 cup blueberries
For the glaze:
- 1 cup confectioners' sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 425 degrees F. Spray a jumbo muffin pan with nonstick spray.
To make the crumb topping:
- In a medium bowl combine sugars, cinnamon and melted butter. Using a rubber spatula, stir in the flour until thick and crumbly. Set aside.
To make the muffins:
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 1 minute. Add the brown sugar and sugar and beat on high until fluffy, about 2 minutes. Add the eggs, yogurt, and vanilla, scrapping down the sides of the bowl as needed. Beat on medium speed for 1 minute, then increase speed to high and beat until the mixture is combined.
- In a large bowl, mix together flour, baking soda, baking powder, cinnamon, and salt. Add dry ingredients into the wet ingredients and mix until combined. Add the milk, mixing until combined and no lumps remain. Using a rubber spatula, fold in the peaches and blueberries.
- Divide the batter evenly among the muffin tins, filling each cup all the way up to the top. Divide the crumb topping among each of the muffin cups, crumbling with your hands to make some big chunks.
- Bake for 5 minutes at 425 degrees then lower the temperature to 350 degrees and bake for an additional 23 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool.
To make the glaze:
- Whisk the confectioners' sugar, milk and vanilla extract together. Drizzle over muffins. Store in a sealed container for up to 2 days.
Notes
- Store muffins in an airtight container at room temperature or freeze for future use.
- Blueberries can be replaced with raspberries, blackberries, or frozen blueberries.
- Reheat muffins in the microwave or oven for best texture.
- If using standard muffin tins instead of jumbo, reduce total baking time to about 20 minutes, starting at 425°F for 5 minutes, then lowering to 350°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6jumbo or 12 standard size muffins
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 695kcal | 35% |
| Carbohydrates | 107g | 36% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 119mg | 40% |
| Sodium | 428mg | 18% |
| Potassium | 304mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 66g | 132% |
| Vitamin A | 935IU | 19% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 125mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
