Get ready to transform your kitchen into a gourmet bakery with these irresistible Blackberry Peach Muffins that are about to become your new obsession! Imagine biting into a perfectly moist, golden-brown muffin bursting with juicy blackberries and sweet, ripe peaches - a combination so delightful, it'll make your morning coffee look boring. These aren't just any muffins; they're a flavor explosion that will have your family and friends begging for the recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 cup blackberries
- 1 cup peaches, diced
Instructions
- Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners or lightly grease each cup with cooking spray to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well blended and free of lumps.
- In a separate bowl, mix the melted unsalted butter, buttermilk, and eggs. Whisk these wet ingredients together until they are fully combined and smooth.
- Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blackberries and diced peaches, ensuring they are evenly distributed throughout the batter. This will give your muffins a delightful fruity flavor.
- Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Bakery Style Blackberry Peach Muffins warm or at room temperature. They are perfect for breakfast, snacks, or dessert!
Tips
- Room Temperature Matters: Ensure your eggs and buttermilk are at room temperature for the most even mixing and best texture.
- Don't Overmix: The secret to tender muffins is minimal mixing. Stop stirring as soon as the dry and wet ingredients are just combined.
- Fruit Distribution Trick: Toss your blackberries and peaches in a tiny bit of flour before folding into the batter to prevent them from sinking to the bottom.
- Check for Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Let the muffins rest in the tin for 5 minutes before transferring to a wire rack to prevent soggy bottoms.
- Storage Tip: These muffins stay fresh in an airtight container at room temperature for 2-3 days, or freeze for up to a month for later enjoyment!
Nutrition Facts
Calories: 310kcal
Carbohydrates: 38g
Protein: 6g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
