Best Raspberry Peach Muffins Recipes

FRESH PEACH-RASPBERRY MUFFINS

FRESH PEACH-RASPBERRY MUFFINS image

Categories Berry Breakfast Bake Quick & Easy Muffin

Yield 12 muffins

Number Of Ingredients 10

Ingredients

1 cup peaches peeled and diced
1/2 tsp. cinnamon
2 cup all purpose flour
1/2 cup granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1 cup milk
1/3 cup butter melted
1 jar raspberry preserves

Steps:

Preheat oven to 400 degrees F. In a bowl mix peaches and cinnamon. Set aside. Mix together flour, sugar, baking powder and salt in seperate bowl. Whisk together egg, milk and butter. Stir peaches and cinnamon together with egg mixture. Add moist ingredients into dry mixture and stir lightly. Add half a jar of preserves and stir lighty once more. Chunks of raspberry jam are fine. Remember to only stir lighty, or else the muffins will be dense and tough. Fill greased muffin cups two-thirds full. Sprinkle tops of muffins with white sugar. Bake until golden brown and tester comes out clean. Approximately 20-25 minutes. Enjoy!!

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

Ingredients

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

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