These fruity Peach Raspberry Muffins are loaded with fresh seasonal peaches and juicy raspberries and a little hint of lemon. Perfect for breakfast, lunch or snack time.
I whipped up these Raspberry Peach Muffins last week and they disappeared VERY quickly. While they make an amazing breakfast or afternoon snack, they also freeze really well. Not that I think they’ll even last that long to hit the freezer…
Not much beats freshly baked muffins, but jumping on a chance to use fresh seasonal fruit definitely makes a difference! The fresh pops of fruit, make these extra special.
Baking With Peaches
I adore peach season and right now local peach trees are finally heavy with fresh and ripe fruit (my tiny little tree included!). A quick trip to a nearby fruit stand if you can is a MUST! Enjoying the fruit in all it’s natural glory is my favourite, but I also really love incorporating peaches into cooking and baking. Here are some of my favourites!
- Peaches and Cream Scones
- Peach Crisp (Gluten Free)
- Grilled Peach & Corn Salad (soooo good!)
- Peach & Cherry Salsa
And if you love the idea of baking with fresh raspberries, this Raspberry Lemon Loaf is so incredible.
Healthier Muffin Recipes
In the ideal world, we all carve out time to sit down with our cup of tea or coffee, make a nice balanced breakfast, and relax to eat with our loved ones over casual conversation before taking on the day. Since that isn’t always the case (lol), it’s important to me to have something healthy that we can grab in a rush for those busy mornings. This is where my healthier muffin recipes come in!
It’s no secret I love a good muffin, and I have the recipes to prove it! Like my Sneaky Mommy Muffins, or Vanilla Pear Yogurt Muffins! Or for something different, these Lemon Blueberry Ricotta Muffins are in a league of their own.
Peach Raspberry Muffins
Peach Raspberry Muffins
- 1 cup peaches, peeled and diced small
- 2 eggs beaten
- 2 teaspoons vanilla
- 1/2 cup oil olive oil, avocado oil or other neutral oil
- 1/2 cup vanilla Greek yogurt
- 1/3 cup brown sugar or coconut sugar
- 2 teaspoons lemon zest
- 1 teaspoon lemon juice
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup fresh raspberries
Preheat the oven to 350 F and line a muffin tin with paper liners.
In a medium mixing bowl, combine the peaches, eggs, vanilla, oil, yogurt, brown sugar, lemon zest, lemon juice and maple syrup.
In a large bowl, combine the salt, baking powder, baking soda, flour and whisk together. Add the wet ingredients into the dry ingredients and stir together with a rubber spatula until well combined. Lightly fold in the raspberries.
Using a large ice cream scoop, portion out the muffin batter into the prepared liners.
Bake for approximately 25 minutes or until just golden brown and a toothpick inserted in the centre comes out clean. Remove from the oven to cool on a baking rack and serve (these freeze well for up to 2 months).