End of Summer Peach Raspberry Muffins

• Preheat your oven to 400F (205C) and line a standard muffin pan with paper liners. Set aside.
• Prepare the crumb topping in a small bowl. Whisk together flour, sugar, and brown sugar. Add the melted butter. Stir with a fork until crumbly. Set aside.
• Start to prepare muffins in a large bowl. Stir together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
• In a medium bowl, whisk together eggs and granulated sugar until smooth and combined. Whisk in sour cream and vegetable oil.
• Fold wet ingredients into dry ingredients, and mix everything together. Be careful not to over-mix!
• Toss over half of the peach slices with a bit of flour. Gently fold into the batter along with half of the raspberries.
• Spoon batter into prepared muffin tins being careful not to fill them all the way. Cover the batter with the remaining peaches and berries, and then cover the tops generously with crumb topping.
• Place them in the oven and bake about 20-25 minutes or until the toothpick inserted in the center comes out clean.
• Let muffins cool before removing from tin.

Notes:

• You can also substitute melted butter for vegetable oil. Just make sure it is cooled before adding to the egg and sugar mixture!
• Depending on how ripe and juicy your peaches are, these muffins can take longer to bake. Be careful not to over-bake though! Also, make sure the muffins are cooled and set up before removing from the muffin tin.
• I use an ice-cream scoop to fill the muffin tins with batter. It is always the perfect amount.
• These muffins rise quite a bit, so don’t worry about not putting enough batter into the tin. It is also important to leave room for your fruit. Also, don’t be shy with the crumb topping!

I hope you enjoy another one of my original recipes. My dad loved these (or at least he said he did. 🙂 )

xx, Madison