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 andinto 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.
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