These muffins are the perfect Spring and Summer treat!
This muffin recipe comes from a variation of dairy free blueberry muffins I love to make, but these are definitely NOT dairy free...and they are delicious!
- 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 Small Jar of Nutella (you may not use it all)
- Preheat the oven to 375 degrees F (190 degrees C).
- Line muffin pans with paper liners, and lightly spray the tops with cooking spray.
- In a large bowl, mix together the butter, 1 1/4 cups of sugar, and salt until smooth.
- Beat in the eggs one at a time until well blended.
- In a separate bowl, stir together the flour, cinnamon, and baking powder.
- 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.
- Fold the remaining flour mixture into the bowl with the eggs, alternating with the milk.
- Gently fold in the peaches, raspberries, and pecans.
- Spoon the batter into the muffin cups, filling to the top.
- Sprinkle a little sugar over the tops of the muffins to make them a bit crispy.
- Bake for 25 minutes in the preheated oven, or until muffin tops are golden brown, and the tops spring back when pressed lightly.
- Cool for at least 10 minutes before removing from pan.
- (Optional) Finally, pipe Nutella into each of the muffins by gently pushing a large star tip, nutella filled bag into the centers. Let some nutella overflow to the top if you love it like I do.
I entered these muffins into a Whole Foods cooking contest, and here is what Whole Foods test kitchen said about them:
"Wonderful fruit-filled muffins from Katie 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."