Life’s a peach! showed off her delicious Raspberry Peach muffins, so I had to …

Life’s a peach! 🍑 bakerbynature showed off her delicious Raspberry Peach muffins, so I had to make a run to bishopsorchards to get some of the sweetest peaches in town to give it a try. Just like in-season peaches, these muffins won’t last long! 👩🏻‍🍳 (Directions in comments.)


For the Raspberry Peach Muffins:
3 cups plus 2 tablespoons all-purpose flour, 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 large egg plus 2 large egg yolks
2 teaspoons pure vanilla extract
1 cup whole milk
1 cup raspberries, fresh or frozen, if using frozen do not thaw
1 large peach, peeled and chopped into bite-sized pieces
For the Vanilla Glaze:
1 cup of confectioners’ sugar
1/2 teaspoon vanilla extract
2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency

3 thoughts on “Life’s a peach! showed off her delicious Raspberry Peach muffins, so I had to …”

  1. 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.


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