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fraiche living raspberry peach muffins on plate with cup of coffee
5 from 4 votes

Peach Raspberry Muffins

Course Baking, Breakfast, Snack
Keyword Muffins, Peach, Raspberry
Prep Time 15 minutes
Cook Time 25 minutes
Servings 18 muffins
Author FraƮche


  • 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


  1. Preheat the oven to 350 F and line a muffin tin with paper liners.
  2. In a medium mixing bowl, combine the peaches, eggs, vanilla, oil, yogurt, brown sugar, lemon zest, lemon juice and maple syrup.

  3. 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.

  4. Using a large ice cream scoop, portion out the muffin batter into the prepared liners.

  5. 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).