Peach, Raspberry and White Chocolate Muffins

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Peach, Raspberry and White Chocolate Muffins - It's Not Complicated Recipes #dessert #muffins #whitechocolate #peach #raspberry #glutenfree #dessertideas #partyfood

Chunks of sweet, juicy peaches, complemented by the tang of raspberries and lemon, fill these delicious Peach, Raspberry and White Chocolate Muffins. So if you’re thinking that homemade muffins would make a great snack, breakfast-on-the-go, or you’re planning a leisurely Sunday morning breakfast, this may be the recipe for you.

I love to make the most of summer’s generous bounty and have been enjoying peaches in as many ways as possible.

Infinitely versatile, you can enjoy them raw or cooked, in sweet or savoury dishes, but today I’m making one of my favourite muffin recipes. My Peach, Raspberry and White Chocolate Muffins are moist and fluffy, packed full of sweet, juicy peaches and raspberries. You can, if you prefer, swap the peaches for apricots, nectarines or plums and the raspberries for blueberries or strawberries. I like to include some white chocolate chips but these are optional.

Furthermore, as these muffins are made with gluten-free flour, they are a delicious treat for those with gluten intolerance. And those who are able to eat gluten will also enjoy them. The muffins are so good they will never know.

The method is simple. Combine the dry ingredients in a bowl and set that aside. Then, add butter, sugar and lemon zest to the bowl of a stand mixer and blend together until they are well amalgamated and a pale, cream colour. Add the eggs, one at a time, beating well after each addition. Alternate the addition of the dry ingredients and liquids until combined and then fold the fruit and chocolate chips into the mixture. Just be sure to not overmix the batter.

In this recipe I like the addition of grated lemon zest and juice; I find lemon to be a great flavour booster.

The essential oils in the rind of the citrus add a lovely, bright note. If you prefer, you could use orange zest and juice. Both flavours work well with peaches and raspberries. When removing the zest, be careful to avoid the white part, the pith, as it has a bitter flavour.

For uniformly sized muffins, I use an ice cream scoop. It makes it easy to get just the right amount of mixture in the baking tin. I also like to use cupcake liners to ensure that the muffins don’t stick to the tin. As with all muffins, they are best eaten on the day they are made but these re-heat very well on the second day. You can also freeze the muffins in a re-sealable freezer bag for 2-3 months and reheat them to serve.

Looking for more great Peach recipes? Try out Peach and Plum Crumble, or Fresh Peach Chutney!

I am sure you will enjoy these Peach Raspberry and White Chocolate Muffins. They are easily made and wonderfully moist and tender. Please let me know in the comments section below if you make them.

Alex xx

5 from 24 votes
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Peach, Raspberry and White Chocolate Muffins

In summer, these Peach, Raspberry and White Chocolate Muffins are a family favourite. They contain chunks of sweet, juicy peaches and vibrant, tangy raspberries, the flavours brightened by fresh lemon. They’re easily made and even easier to eat. I am sure you will enjoy them.

Course Afternoon Tea, Breakfast, Morning Tea
Cuisine American
Keyword breakfast, delicious, easy, gluten free, homemade, muffin, peach, raspberry, simple, white chocolate
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 Muffins
Calories 256 kcal
Author Alexandra

Ingredients

  • 1 1/4 cups gluten free plain flour/all purpose flour I use Orgran (155 g)
  • 1 cup almond meal 100 g
  • 2 tsp baking powder gluten free
  • 1/4 tsp salt
  • 1/2 cup butter, at room temperature * 115 g
  • 3/4 cup caster/superfine sugar 165 g
  • 1 tspn lemon zest finely grated *
  • 2 large eggs, at room temperature *
  • 1/2 cup milk
  • 1 tsbp freshly squeezed lemon juice * 20 ml
  • 1 tsp vanilla extract
  • 1 cup fresh peaches cut into small chunks 1 large or 2 medium peaches
  • 1/2 cup raspberries fresh or frozen *
  • 1/4 cup white chocolate chips optional

Instructions

  1. Preheat your oven to 180 Degrees C (350 F).

    Grease the cups of a 12-hole muffin pan, or line them with paper liners.

  2. Place the flour, almond meal, baking powder and salt in a small bowl.

  3. With a fork, whisk the ingredients together until well combined.

  4. In the bowl of a stand mixer, or, using a large bowl and hand-held electric beaters, combine the butter, sugar and lemon zest.*

  5. Beat on medium-low speed until thick, pale and creamy, using a spatula to occasionally scrape down the side of the bowl.

  6. With the mixer still running, add the eggs, one at a time, beating well after each addition.

  7. Add half the dry ingredients and mix on the lowest speed. Add half of the milk, mix some more. Add the remainder of the dry ingredients, mix a little; then add the rest of the milk, the lemon juice and vanilla extract.

    Mix until ingredients are incorporated.

  8. Gently fold in the peaches, raspberries and white chocolate (if using) with a rubber spatula.

  9. Spoon the batter evenly into the prepared muffin pans, or use an ice cream scoop for even distribution.

  10. Bake about 25 minutes, or until a toothpick or skewer inserted into the centre of one of the muffins comes out clean.

    Cool muffins in the pan for about 5 minutes; then transfer to a wire rack to cool completely.

Recipe Notes

*When measuring flour, do not push a cup into the container. Always fluff the flour a little with a spoon and then spoon it into the measuring cup. This is a more accurate way of measuring flour. Pushing a cup into the flour will compact it and you will use more.
*Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
*When you’re using both the lemon zest and the juice, always zest the lemon first. Avoid the white pith, it is bitter.
*I add the zest when creaming the butter and sugar. The abrasiveness of the sugar helps to release the essential oils in the zest. It brightens and heightens the flavour.
*The Australian tablespoon is 20 ml size (4 teaspoons), whereas it is 15ml (3 teaspoons) in many other countries.
*Instead of peaches, you can use apricots, nectarines or plums.
*I have used frozen raspberries. Use them directly from the freezer, don’t defrost them first. They will “bleed” a little colour into the batter but I think that’s quite pretty.
*You can use other berries. Strawberries or blueberries are also delicious.
*For a slightly different flavour, you could use an orange for the zest and the juice. Orange goes beautifully with peach and raspberry.

Nutrition Facts
Peach, Raspberry and White Chocolate Muffins
Amount Per Serving
Calories 256 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 49mg16%
Sodium 135mg6%
Potassium 150mg4%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 17g19%
Protein 4g8%
Vitamin A 335IU7%
Vitamin C 2.2mg3%
Calcium 91mg9%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Peach, Raspberry and White Chocolate Muffins
Peach, Raspberry and White Chocolate Muffins
Gluten Free Peach, Raspberry and White Chocolate Muffins - It's Not Complicated Recipes #dessert #muffins #whitechocolate #peach #raspberry #glutenfree #dessertideas #partyfood
Gluten Free Peach, Raspberry and White Chocolate Muffins - It's Not Complicated Recipes #dessert #muffins #whitechocolate #peach #raspberry #glutenfree #dessertideas #partyfood

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147 Comments on “Peach, Raspberry and White Chocolate Muffins”

  1. I love when blogs about recipes show detailed pictures. My mom would love this recipe! I think I may make it for her birthday or for mother’s day as a surprise.

  2. These sound and look delicious Alex and Faye! I love that you have used peaches and raspberries in them and the white chocolate tastes them into heaven.

  3. I don’t think I’ve ever seen a muffin with peach in it before! It should so good. This is a great combination of flavors. Can’t wait to make it.

  4. These sound really tasty, as it has some of my favorite fruit flavors. I love the fact that you have some many pictures to go with each of the steps and provide tips as well.

  5. 5 stars
    this sounds totally delicious! I will definitely keep the recipe for when we’ll have fresh peaches and raspberries around here 🙂

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  7. Oh my! These look absolutely delicious! I wouldn’t have thought of the combination of fruit and chocolate but it sounds delicious!

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    1. How fantastic that you have your own peaches. There is nothing better than a perfectly ripe, freshly picked peach. I would love to hear if you make the muffins Krista. 🙂

  12. This looks super good and easy to prepare. I am actually one of the biggest muffin fans. This recipe is to keep.

  13. 5 stars
    All of my favorite flavors are in these muffins. I am crazy about muffins. I make them almost on a daily basis and I’m always looking for new recipes and new ways to make them.

  14. I would totally make these and hide them from the rest of my family. They sound so delicious. especially as it is peach season, not better time to make them!

  15. I love raspberries and they certainly go well with white chocolate. Not sure about the peaches but keen to try!

  16. 5 stars
    Those sound like a delicious batch of muffins. I love all of those different flavors and the combination has my mouth watering right now. I will have to try this out.

  17. Wow the combination of flavors sound amazing. I never had white chocolate muffins but that need to change!

  18. 5 stars
    Peach and raspberry is such a nice combo, and I love the use of the almond meal to get super moist muffins! The white chocolate chips is a delicious addition to these fruity muffins too 🙂

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