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    Home » Breakfast and Brunch » Peach, Raspberry and White Chocolate Muffins

    Peach, Raspberry and White Chocolate Muffins

    Published: Feb 1, 2019 · Modified: Jul 23, 2021 by Alexandra Cook

    For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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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

    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.
    5 from 74 votes
    Print Pin Review
    Course: Afternoon Tea, Breakfast, Morning Tea
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 12 Muffins
    Calories: 256kcal
    Author: Alexandra Cook – It’s Not Complicated Recipes

    Ingredients

    • 1 ¼ cups gluten free plain flour/all purpose flour I use Orgran (155 g)
    • 1 cup almond meal 100 g
    • 2 teaspoon baking powder gluten free
    • ¼ teaspoon salt
    • ½ cup butter, at room temperature * 115 g
    • ¾ cup caster/superfine sugar 165 g
    • 1 tspn lemon zest finely grated *
    • 2 large eggs, at room temperature *
    • ½ cup milk
    • 1 tsbp freshly squeezed lemon juice * 20 ml
    • 1 teaspoon vanilla extract
    • 1 cup fresh peaches cut into small chunks 1 large or 2 medium peaches
    • ½ cup raspberries fresh or frozen *
    • ¼ cup white chocolate chips optional

    Recipe Measurements:

    For accuracy, we recommend weighing your ingredients. This will produce the best results.

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    Instructions

    • Preheat your oven to 180 Degrees C (350 F).
      Grease the cups of a 12-hole muffin pan, or line them with paper liners.
    • Place the flour, almond meal, baking powder and salt in a small bowl.
    • With a fork, whisk the ingredients together until well combined.
    • In the bowl of a stand mixer, or, using a large bowl and hand-held electric beaters, combine the butter, sugar and lemon zest.*
    • Beat on medium-low speed until thick, pale and creamy, using a spatula to occasionally scrape down the side of the bowl.
    • With the mixer still running, add the eggs, one at a time, beating well after each addition.
    • 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.
    • Gently fold in the peaches, raspberries and white chocolate (if using) with a rubber spatula.
    • Spoon the batter evenly into the prepared muffin pans, or use an ice cream scoop for even distribution.
    • 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.

    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 Estimate:

    Calories: 256kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 135mg | Potassium: 150mg | Fiber: 2g | Sugar: 17g | Calcium: 91mg | Iron: 1.1mg
    Tried this Recipe? Please rate and leave a comment!
    Nutritional Disclaimer:

    The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

    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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    Reader Interactions

    Comments

    1. Mary

      March 27, 2021 at 4:49 pm

      Alex , do you cook on fan forced or conventional oven for temperature.
      Thank you . I enjoy your recipes
      Mary

      Reply
      • Alexandra

        March 27, 2021 at 4:52 pm

        Hello Mary!
        All of our recipes are temperatures using fan forced.
        Thanks for reaching out, and I hope you’ll enjoy these muffins!

        Reply
    2. Gina

      August 29, 2020 at 7:18 pm

      5 stars
      I’m so glad I found this recipe because it’s becoming a family favorite! The combination of the peach and raspberry go so well with the white chocolate. I never thought to put these together in a muffin but they complement each other so well!

      Reply
      • Alexandra

        August 30, 2020 at 5:45 pm

        Hi Gina, thank you so much for the lovely comments, I am delighted that you enjoyed the Peach, Raspberry and White Chocolate Muffins. 🙂

        Reply
    3. Sandy

      August 17, 2020 at 4:36 pm

      5 stars
      I’ve made this twice already and they turn out delicious every time! I didn’t know the tip about fluffing the flour when baking but now I do it every time. Thanks for the pointer!

      Reply
      • Alexandra

        August 30, 2020 at 6:15 pm

        Hello Sandy, I am so pleased that you enjoyed the muffins. I do appreciate your kind comments, thank you. 🙂

        Reply
    4. Chef Dennis

      August 11, 2020 at 6:04 pm

      5 stars
      These Muffins are incredible delicious!

      Reply
      • Alexandra

        August 30, 2020 at 4:47 pm

        Thank you, Dennis, I am so pleased that you like these muffins. Thank you for letting me know. 🙂

        Reply
      • Konstantina

        October 12, 2021 at 8:08 am

        Alex Greeting from Tarpon Springs, Florida, U.S.A. I stumbled upon your website and have been making your delicious muffins almost weekly; so moist and refreshing!!! Also made it into a cake, and it was served with scoops of ice cream and drizzled with miniature chocolate chips and teaspoons of brandy….not a single crumb was left!!!! Thanks for great recipes 🤗🤗

        Reply
        • Alexandra

          October 13, 2021 at 2:27 pm

          Hello Konstantina, how nice to hear from you. Thank you for your lovely comments on the Muffins; I am delighted to hear that you are enjoying our recipes. Kind regards, Alex 🙂

    5. Maggie

      August 07, 2020 at 6:28 pm

      5 stars
      These are incredibly delicious. Thank you so much for such a wonderful recipe.

      Reply
      • Alexandra

        August 17, 2020 at 5:35 pm

        Hi Maggie, I am delighted to hear that you enjoyed the muffins. Thank you so much for letting me know. 🙂

        Reply
    6. Marina

      August 02, 2020 at 7:58 pm

      5 stars
      Peach and raspberry muffins are my favourite! So delicious and the combination of flavours is delightful

      Reply
      • Alexandra

        August 12, 2020 at 6:01 pm

        Hi Marina, I am so delighted that you like our muffin recipe. Peaches and raspberries are great companions. 🙂

        Reply
    7. Christie Gagnon

      August 01, 2020 at 8:30 am

      5 stars
      My new favorite summer muffin recipe! The flavor combinations are amazing!

      Reply
      • Alexandra

        August 12, 2020 at 5:25 pm

        We are thrilled to hear that, Christie! Thank you so much for letting us know! Kind regards, Alex

        Reply
    8. Sue

      July 31, 2020 at 9:18 pm

      5 stars
      So much flavor in a gluten free muffin! Delicious!

      Reply
      • Alexandra

        August 12, 2020 at 5:25 pm

        Thanks, Sue!

        Reply
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    Hello!

    I’m Alex.

    I am a full-time blogger, passionate foodie and writer who loves to travel.

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