Raspberry Peach Muffins
User Reviews
5
Raspberry Peach Muffins
Description
The Raspberry Peach Muffins recipe blends 3 cups of flour with baking powder, ground nutmeg, and salt as the dry base. Creamed butter and sugars provide richness and sweetness before the addition of egg, egg yolks, and vanilla extract for depth of flavor. Alternating additions of dry ingredients and milk ensure the batter is combined without overmixing to maintain a tender crumb. Fresh or frozen raspberries and peeled, chopped peaches are coated with a small amount of flour to prevent fruit from sinking to the bottom during baking. The fruit is then gently folded into the batter.
Baking at 400°F results in muffins with golden tops and a moist interior punctuated by juicy raspberries and sweet peach pieces. The inclusion of nutmeg adds mild warmth, complementing the fruit flavors. After baking, a vanilla glaze consisting of confectioners’ sugar, vanilla, and milk or cream adds sweetness and a decorative finish.
These muffins work as a fresh, fruity treat for breakfast or an afternoon snack. Using frozen raspberries directly without thawing preserves their texture and prevents excessive bleeding into the batter. The combination of berries and stone fruit provides a balance of tartness and sweetness within a tender muffin structure.
Ingredients
For the Raspberry Peach Muffins:
- 3 cups all-purpose flour plus 2 tablespoons, divided
- 3 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 egg large, plus 2 large egg yolks
- 2 teaspoons vanilla extract pure
- 1 cup milk whole
- 1 cup raspberry fresh or frozen, if frozen do not thaw
- 1 peach large, peeled and chopped into bite-sized pieces
For the Vanilla Glaze:
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk or heavy cream; more if needed to achieve desired consistency
Instructions
For the Raspberry Peach Muffins:
- Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners; set aside.
- In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, and salt; set aside.
- In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars and beat on medium speed until light and fluffy; about 3 minutes.
- Add in the egg, egg yolks, and vanilla and continue beating until well combined. Reduce mixer speed to low; alternate adding the flour mixture and the milk, beginning and ending with flour. Be sure not to over mix here.
- Turn mixer off and set batter aside for a moment. Place raspberries, peach pieces, and remaining flour into a bowl; toss to completely coat the fruit in the flour. Add the fruit and any excess flour into the batter; use a spatula to gently fold the fruit into the batter until incorporated. Don't worry if the raspberries break up a little bit.
- Divide the batter evenly among prepared muffin tins.
- Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins 10 minutes in the pan before transferring 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 desired consistency. Drizzle over the muffins right before serving.
User Reviews
Overall Rating
5
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