Strawberry Peach Muffins

Print Recipe

4.67 from 6 votes

Strawberry peach muffins bursting with fresh fruit are a perfect anytime treat.

Prep Time15

Cook Time22

Total Time37

Course: Muffin recipes

Cuisine: American

Servings: muffins

Calories: 235kcal

Author: Cheryl Bennett

Ingredients

2 cups all purpose flour spooned and leveled // 240 grams // 8.5 ounces
2 teaspoons baking powder
1/2 teaspoon salt I use Diamond Crystal kosher salt
1/2 cup buttermilk room temp // 120 ml
2 eggs room temp
2 teaspoons vanilla extract
3/4 cup granulated sugar // 180 ml
8 tablespoons unsalted butter melted and cooled // 1 stick // 113g
1 cup fresh strawberries cleaned and diced // 166g
1 cup fresh peaches peeled and diced // 168g
1/4 cup coarse sanding sugar for topping optional, but recommended // 50g

Instructions

Preheat oven to 400°F (375°F with convection) /200°C / Gas mark 6.
Line a muffin tin with papers, butter and flour the pan or coat with nonstick baking spray. Whichever method you prefer.
Combine flour, baking powder and salt in a medium mixing bowl, whisk to combine and set aside.
Add buttermilk, eggs, vanilla, sugar and butter in separate bowl and whisk well to combine.
Pour wet ingredients over dry ingredients. Gently stir with a spatula until not quite fully mixed.
Add diced peaches and strawberries by folding in with a spatula, making sure to scrape the bottom of the bowl. Do not overmix - this will make your muffins tough.
Fill muffin papers 2/3 full. Sprinkle the tops of each muffin with a teaspoon of coarse sugar.
Bake for 18 - 22 minutes, or until a tester comes out with only a few moist crumbs on it.
Let muffins cool in tin for 5 minutes before removing to a cooling rack to cool completely.

Notes

If using frozen fruit: Make sure to thaw and drain it very well. Frozen fruit tends to be watery and you don’t want that extra moisture in the batter. Place it in a colander and let it drain as it thaws, then pat with paper towel or clean kitchen towels.

Nutrition