Raspberry Peach Muffins Recipe

Name: Raspberry Peach Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 tablespoons peach syrup (from drained peaches); 2 cups flour; 1/2 cup fat-free half-and-half; 1 cup fresh raspberry; 1 cup diced peach halves in syrup, diced (canned in light syrup)

Servings: persons

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons peach syrup (from drained peaches)
2 cups flour
1/2 cup fat-free half-and-half
1 cup fresh raspberry
1 cup diced peach halves in syrup, diced (canned in light syrup)

1
In bowl cream together sugar and butter until fluffy.
2
Add in eggs one at a time and mix well after each.
3
Blend in vanilla, baking powder, and salt.
4
Fold in 1 cup of the flour and then 1/4 cup of the half and half. Repeat using the rest of the flour and half and half.
5
Toss the fruit in a bit of flour to coat them so they don't sink to bottom of batter and fold in gently.
6
Spoon into greased muffin cups (between 18-20) and bake at 375u00b0F 20-30 minutes.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup butter, softened, 1 cup sugar, 2 large eggs, 1 teaspoon vanilla, and more.

Yes, Raspberry Peach Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Peach Muffins

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