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Fruity Strawberry and Peach Muffins are loaded with fresh seasonal peaches and juicy strawberries. They are perfect for breakfast, snack, or teatime.
The last few months have been very rocky in our home. Between a kitchen renovation and multiple summer trips which included plenty of weekend getaways and a nice family vacation, our eating habits have suffered. In a major way. One of the biggest is getting the girls to eat their fruits and vegetables on the daily. So I reverted back to my tricks. Hiding them in plain sight.
These beautiful Strawberry and Peach Muffins use fresh fruits that I chopped into pieces. I didn’t want to puree or lose the integrity of the fruit itself too much. I wanted the girls to see the fruit as they were eating it. Each muffin turned out so beautifully moist, soft, and delicious. They’re not too sweet, and the fresh flavor of the fruit stands out.
- I did use milk instead of yogurt because I didn’t want the muffins too dense.
- I used fresh fruit as summer calls for it but if you want to use frozen, I’m sure it would work out just as well. Remember not to thaw the fruit or it would make the batter too liquidy and affect the final baking temperature and the integrity of the muffins.
- The vanilla glaze is optional. I added it only to the muffins that I took pictures of. Otherwise, I left it out and my girls enjoyed the muffins just as much.
- I didn’t add spices like cinnamon or nutmeg but if you are making this recipe in the fall or winter, it would be a wonderful addition.
For the Muffins
- 3 c All Purpose Flour
- 3 tsp baking powder
- 1/4 tsp ground cinnamon
- 1 Tbsp ground flaxseed
- 1/2 tsp salt
- 6 Tbsp unsalted butter, at room temperature
- 1 c brown sugar
- 1/4 c sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 c milk
- 1 c fresh strawberries, chopped
- 1 large peach, peeled and chopped
For the Vanilla Glaze:
- 1 c confectioners' sugar
- 1/2 tsp vanilla extract
- 2 Tbsp milk
For the Muffins:
- Preheat oven to 400 degrees (F). Line muffin tin with paper or silicone muffin liners; set aside.
- In a large bowl, combine flour, baking powder, nutmeg, flaxseed, and salt; set aside.
- In another large bowl using an electric mixer, combine the butter and sugars and beat on medium speed until light and fluffy; about 3 minutes.
- Add in the egg, and vanilla and continue beating until well combined. Reduce mixer speed to low; alternate adding the flour mixture and the milk, beginning and ending with flour. Be sure not to over mix here.
- Turn mixer off and remove the batter from the mixer.
- Add the fruit into the batter and use a spatula to gently fold the fruit into the batter until incorporated.
- Divide the batter evenly among prepared muffin tins.
- Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins 10 minutes in the pan before transferring to a cooling rack.
For the Glaze:
- In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more milk as needed to reach desired consistency. Drizzle over the muffins right before serving.
If you don't have fresh fruit, frozen fruit is ok. Do not thaw the fruit as this will alter the consistency of the batter.
Can add nutmeg and clove to the batter to give it a more spicy flavor.
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