I’m not much of a green thumb expert, so I’m lucky to have a peach tree that produces buckets of fruit every year with practically zero maintenance. But when those branches start to dip and you can hear the fruit thudding to the ground, it’s time to start using up those peaches.
Sometimes the simpler recipes are the best, so peach and raspberry muffins seemed like a good start to make a dent in the peach pile. I also added some raspberries because…well, just because I could and I like em’! When it comes to muffins, especially fruit muffins, I like to see the fruit and bite into big chunks of it. I swear, some of the muffins available in some stores have minimal fresh fruit in them, and they’re loaded with artificial flavors. One word – yuck.
I baked these for a little longer than the recipe said, just because I wanted a good dark crusty top on them, and they still stayed moist due to the raspberries I added. These are keepers, even if I did bake them in fall-themed muffin cups…whatever, it didn’t seem to bother some sneaky little fingers.
We spent this weekend camping in Angelus Oaks. It was our first time attending Camp Conrad-Chinnock, which is a camp dedicated to kids with type 1 diabetes. Miranda has been type 1 since she was three, and the camp gives her the chance to party with other kids who share the same day-to-day management that comes with diabetes. Not to mention she loves hanging out with the cool teen girls. Angelus Oaks is a beautiful place, and even the parents get a break with the peace of mind that the kids are being taken care off. We left with a strong urge to return next year!
Peach and Raspberry uffins
Wake up to these fresh baked peach and raspberry muffins.
- 1/2 cup unsalted butter softened
- 3/4 cup sugar
- 1 egg
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 cup fresh peaches roughly sliced
- 1 cup fresh raspberries
- Prepare a muffin tray by lining it with paper cups. Preheat the oven to 400 degress F.
- Cream the butter and sugar together until light. Scrape down.
- Add the egg, sour cream and vanilla and mix well.
- Mix the flour and baking powder together and add to the creamed mixture.
- Gently fold in the peaches and raspberries.
- Fill each cup to about 3/4 full of the mixture.
- Sprinkle with some more sugar and bake in the oven for about 25 minutes and golden brown on top.
You could substitute the peaches for any other soft fruit such as strawberries or blueberries.