A fantastic party pie! Before serving, garnish with chocolate shavings, sprinkles, toasted coconut, or M&Ms®.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 16 |
Ingredients
- 3 cups all-purpose flour
- ½ cup white sugar
- ½ cup brown sugar
- 1 tablespoon baking powder
- 1 pinch salt
- 3 eggs
- 1 cup milk
- ½ cup melted butter
- 1 cup blueberries
- 1 cup peeled and diced fresh peaches
- 2 teaspoons white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
- Stir together flour, 1/2 cup white sugar, brown sugar, baking powder, and salt in a large bowl. Mix together the eggs, milk, and 1/2 cup melted butter in a separate bowl until well blended. Pour the wet ingredients into the dry, and mix until just combined. Fold in the blueberries and peaches. Fill muffin cups with batter.
- Bake in the preheated oven until the tops spring back when lightly touched, 18 to 20 minutes.
- Stir together remaining 2 teaspoons white sugar, cinnamon, and nutmeg in a small bowl. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.
Nutrition Facts
| Calories | 231 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 136 mg |
| Sugars | 16 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Vanilla and cinnamon are absolutely the best additions. I also cut sugar to Hal cup brown only and substitute applesauce for butter. Healthier? Super recipe overall.
I used thawed peaches from our orchard, drained off some of the peach juice and thus used about 1/3 cup peach juice, 2/3 cup milk. The muffins taste very good.
Skipped topping. Added 1 teasp vanilla and 1/4 teasp almond essence. Quite good and easy to make. Peaches were much better than the fairly tasteless blueberries, will substitute raspberries next time. Made 18.
nailed it on the first try! the whole family loves them. tastes even better if you split the top when it’s hot and add butter.
THESE WERE EXCELLENT. ONE OF THE BEST MUFFINS I HAVE EVER MADE! MY KIDS LOVED THEM AS WELL!
I will definitely make this again. However, I will add an additional 1/2 cup of blueberries.
I had to con vert these to gluten free (I used gf flour) and dairy free…so I added 1 and 1/2 cups of applesauce for the milk and oil! They worked ok. I had added cinnamon, wish I had added the vanilla, but I rated this good as it stood up to the changes, they taste a little “healthy” the way I made them!
We used frozen peaches and frozen blueberries. We had no cinnamon or nutmeg so used a bit of ground cloves and ginger. A nice fluffy yummy muffin that’s kid approved. We also substituted canola oil for butter *dairy free home
7.31.16 I thought these muffins were a little weak on flavor, considering the great combination of peaches and blueberries. If I were to make again, I’d add a little more sugar (and that’s an odd thing for me to say because typically I’m heading in the other direction with sugar) as well as either almond or vanilla extract. They’ll be eaten, but I wouldn’t say these are a favorite muffin.
bland tasteless heavy
Wow this recipe is great! I forewent the last “topping” step and put a half teaspoon of cinnamon and 1/4 teaspoon of nutmeg into the batter. They baked up very well and smelled divine. Definitely making these again.
I made these muffins, but substituted the flour with 1 cup whole wheat and the other 1 1/4 cup was white flour. I added a tsp. of vanilla to the wet mixure and they are delicious! I adjusted the recipe to make 12 muffins and used 2 large eggs instead of 2 1/4 eggs.
Like other reviewers I thought the batter needed some flavor. I used cinnamon and nutmeg plus a bit of almond extract.
These were yummy! Will definitely make again.
Great muffins. Added a little extra fruit and 1 tsp of vanilla. Very tasty.
Very moist, however I agree needs a bit more sugar and spice.
Sooooo yummy!! I added some leftover mushy raspberries, even more delicious!!!! So big and fat and moist! DELICIOUS!!
I used unsalted butter, 1 tsp salt, frozen blueberries, and two peaches; also added 1 tsp vanilla, 1/2 c ground flaxseeds, and 2 tsp cinnamon to the batter, and omitted the topping. They ended up baking for 30 minutes – still batter-y at 20, and at 25. Tasty tasty though, and kid-approved! Next time I’ll use a cup of whole wheat flour in place of the all-purpose.
So yummy. Especially the topping. I liked the addition of nutmeg.
too much flour, way too glutenous. flavour ok.
Just made a batch they are awesome!! Will defenitely make again!