Peach and Raspberry uffins

Wake up to these fresh baked peach and raspberry muffins.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 people
Calories 130kcal
Author foodnessgracious


  • 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.


Calories: 130kcal