Fresh Peach Raspberry Pecan Muffins

Photo by: Joseph De Leo

by Katiebug8448

over 2 years ago

kmille's Testing Notes:

Wonderful fruit-filled muffins from katiebug8448 are a great way to celebrate the bounty of the season. Moist from the peaches and tart from the raspberries, these not-too-sweet muffins would be great for breakfast or as a snack. The pecans spread throughout along with the sugar sprinkled on top add a welcome contrast in texture, and we love that these are made with half whole wheat flour -- the delicate crumb holds up nicely to this fortifying split.

I learned how to make muffins based around a lactose free blueberry muffin recipe that I made for a group of people with dairy allergies. Most variations I've made are not lactose free though. This is one of the variations that people have really liked.

Makes 18 Muffins

  • 1/2 cup Butter
  • 1 1/4 cup Sugar
  • 1 teaspoon Salt
  • 2 Eggs
  • 1 cup All Purpose Flour
  • 1 cup Wheat Flour
  • 2 teaspoons Baking Powder
  • 1 1/4 cup Ripe Diced Peaches
  • 1 cup Halved Raspberries
  • 3/4 cups Chopped Pecans
  • 1/2 cup Whole Milk
  • 1/2 teaspoon Cinnamon
  • 2 tablespoons White Sugar for Decoration
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Line muffin pans with paper liners, and lightly spray the tops with cooking spray.
  3. In a large bowl, mix together the butter, 1 1/4 cups of sugar, and salt until smooth.
  4. Beat in the eggs one at a time until well blended.
  5. In a separate bowl, stir together the flour, cinnamon, and baking powder.
  6. Spoon some of this mixture onto the peaches, raspberries, and pecans in one bowl and toss to coat. This will keep them from sinking to the bottom.
  7. Fold the remaining flour mixture into the bowl with the eggs, alternating with the milk.
  8. Gently fold in the peaches, raspberries, and pecans.
  9. Spoon the batter into the muffin cups, filling to the top.
  10. Sprinkle a little sugar over the tops of the muffins to make them a bit crispy.
  11. Bake for 25 minutes in the preheated oven, or until muffin tops are golden brown, and the tops spring back when pressed lightly.
  12. Cool for at least 10 minutes before removing from pan.

Nutrition Info:


  • 207 calories
  • 9g total fat
  • 4g saturated fat
  • 37mg cholesterol
  • 162mg sodium
  • 29g carbohydrate (1g dietary fiber, 17g sugar)
  • 3g protein


2 Comments Add a Comment
  • Img_5024

    mary mary qc says: I made these this morning and they are delicious!

    over 2 years ago Reply to this »
  • Missing_avatar

    Katiebug8448 says: From the recipe creator: I forgot to mention that I like to fill them with Nutella at the very end :) That's what you see in the photo.

    over 2 years ago Reply to this »

You can post comments here after you log in.

Recent Foodpickles