Best 5 Fresh Peach Raspberry Muffins Recipes

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Start your day with a delightful burst of flavor with our tantalizing Fresh Peach Raspberry Muffins, a perfect blend of sweet peaches and tangy raspberries. These muffins are a delightful treat that combines the best of both fruits, offering a delightful taste experience in every bite. The soft and fluffy muffin batter is filled with juicy peach chunks and bursts of fresh raspberries, creating a vibrant and colorful muffin that is sure to brighten your morning. Indulge in the perfect balance of sweetness and tartness as you savor these muffins, knowing that they are not only delicious but also packed with the goodness of fresh fruit. Our recipe provides detailed instructions to guide you through the process of creating these delightful treats, ensuring perfect results every time. Additionally, within this article, you will find a collection of other muffin recipes that cater to various dietary preferences and taste buds. From gluten-free to vegan options, there's a muffin recipe for everyone to enjoy. Whether you prefer classic flavors like Blueberry Muffins or crave something more unique like Zucchini Banana Muffins, this article has it all. Get ready to tantalize your taste buds and embark on a muffin-baking adventure that will leave you craving more!

Check out the recipes below so you can choose the best recipe for yourself!

PEACH AND RASPBERRY CRUMBLE



Peach and Raspberry Crumble image

A floral, summery, peach-raspberry crumble dessert great for any occasion.

Provided by Rex

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 55m

Yield 10

Number Of Ingredients 10

3 fresh peaches, pitted and sliced into equal crescents
1 pint fresh raspberries
¾ cup white sugar, divided
1 tablespoon ground cinnamon, divided
1 lemon, juiced
2 cups rolled oats
1 ¼ cups all-purpose flour
½ cup unsalted butter, cubed
¼ cup brown sugar
1 teaspoon salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine peaches, raspberries, 1/2 cup white sugar, 1/2 tablespoon cinnamon, and lemon juice in a bowl.
  • Combine oats, flour, butter, remaining 1/4 cup white sugar, brown sugar, and salt in a bowl; mix crumble topping thoroughly until smooth and not lumpy.
  • Pour fruit mixture into a large ceramic baking dish, spreading evenly. Top evenly with oat crumble mixture.
  • Bake in the preheated oven until golden brown, about 35 minutes.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 50.5 g, Cholesterol 24.4 mg, Fat 10.6 g, Fiber 5.1 g, Protein 4.3 g, SaturatedFat 6 g, Sodium 238.2 mg, Sugar 23.8 g

PEACH AND RASPBERRY CRISP



Peach and Raspberry Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h31m

Yield 10 servings

Number Of Ingredients 9

4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

Steps:

  • Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
  • Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
  • Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

RASPBERRY MUFFINS



Raspberry Muffins image

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

Steps:

  • Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts :

RASPBERRY PEACH MUFFINS



Raspberry Peach Muffins image

Just another muffin creation for the muffin and cupcake love event. I hope you enjoy these fruity muffins!

Provided by CulinaryExplorer

Categories     Quick Breads

Time 40m

Yield 18-20 serving(s)

Number Of Ingredients 11

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons peach syrup (from drained peaches)
2 cups flour
1/2 cup fat-free half-and-half
1 cup fresh raspberry
1 cup diced peach halves in syrup, diced (canned in light syrup)

Steps:

  • In bowl cream together sugar and butter until fluffy.
  • Add in eggs one at a time and mix well after each.
  • Blend in vanilla, baking powder, and salt.
  • Fold in 1 cup of the flour and then 1/4 cup of the half and half. Repeat using the rest of the flour and half and half.
  • Toss the fruit in a bit of flour to coat them so they don't sink to bottom of batter and fold in gently.
  • Spoon into greased muffin cups (between 18-20) and bake at 375°F 20-30 minutes.

Nutrition Facts : Calories 166, Fat 5.9, SaturatedFat 3.5, Cholesterol 34.6, Sodium 136.7, Carbohydrate 26.2, Fiber 1, Sugar 14.5, Protein 2.5

RASPBERRY MUFFINS



Raspberry Muffins image

These raspberry muffins are our Christmas morning tradition.

Provided by Tiffany Thomas Greene

Categories     Muffins

Time 55m

Yield 24

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
⅜ teaspoon salt
3 large eggs
1 ½ cups milk
1 cup white sugar
2 tablespoons white sugar
¾ cup vegetable oil
¾ cup frozen raspberries

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.
  • Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.
  • Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.
  • Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.

Nutrition Facts : Calories 158.6 calories, Carbohydrate 19.7 g, Cholesterol 24.5 mg, Fat 7.9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 112.6 mg, Sugar 10.4 g

Tips:

  • Choose ripe, flavorful peaches and raspberries. This will ensure that your muffins are packed with flavor.
  • Do not overmix the batter. Overmixing can result in tough muffins.
  • Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
  • Bake the muffins until a toothpick inserted into the center comes out clean. This will ensure that the muffins are cooked through.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help to prevent the muffins from sticking to the pan.

Conclusion:

These fresh peach raspberry muffins are a delicious and easy-to-make treat that is perfect for breakfast, brunch, or a snack. They are packed with flavor and are sure to be a hit with everyone who tries them. So next time you have some fresh peaches and raspberries on hand, be sure to give this recipe a try.

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