Muffins with peaches and raspberries
4 servings
40 minutes
Peach and raspberry muffins are the embodiment of summer freshness and tenderness in one dessert. Their roots trace back to American cuisine, where the harmony of flavors and airy texture of baked goods are valued. The buttery batter, infused with vanilla aroma, is complemented by juicy peach pieces and tart raspberries, creating a perfect balance of sweetness and fruity freshness. The muffins are baked to a golden crust, and serving them with powdered sugar and fresh raspberries makes them a true decoration for any tea party. These muffins are ideal for cozy family breakfasts, picnics, or festive tables, delighting with their tender structure and rich flavor. Their versatility allows enjoyment as a standalone dessert or with light cream or a scoop of vanilla ice cream.
1
Chill the cupcake mold in the refrigerator, grease it with melted butter, and put it back in the refrigerator.
- Melted butter: 20 g
2
Mix sifted flour, baking soda, baking powder, and salt in a bowl; let the mixture breathe.
- Wheat flour: 260 g
- Soda: 0.5 teaspoon
- Baking powder: 10 g
- Salt: 0.3 teaspoon
3
In a mixer, mix butter and sugar until the mixture turns pale. Then add eggs and the contents of half a vanilla pod. Stir until a homogeneous creamy mass is obtained. Add sour cream and continue mixing. Gradually add flour to turn the mixture into dough. Then, using a spatula, fold in the diced peach.
- Butter: 180 g
- Sugar: 160 g
- Chicken egg: 2 pieces
- Vanilla pod: 0.5 piece
- Sour cream: 170 g
- Wheat flour: 260 g
- Peaches: 1 piece
4
Pour the batter into the molds, leaving about two centimeters to the edge. Submerge a few raspberries in each. Place the molds in an oven preheated to 170 degrees for twenty-five to thirty minutes.
- Raspberry: 250 g
5
Cool the ready muffins and serve with fresh raspberries dusted with powdered sugar.
- Raspberry: 250 g
- Sugar: 160 g