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Peach Raspberry Muffins

Muffins make a great breakfast to grab on the go and are one of the easiest food items to keep in the freezer.  My kids all love muffins so I find myself making lots of muffins every week.  I love to keep them in the freezer because then they are always fresh!  Only 20 seconds in the microwave and they taste fresh from the oven.  These peach raspberry muffins have a great flavor.  The peach gives them a nice moist texture and the raspberries give them a nice tangy flavor.

Peach Raspberry Muffins


Melissa @ onceamonthmeals.com


  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup canned peaches, drained
  • 1/2 cup honey
  • 1 egg or egg substitute
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 cup frozen raspberries, do not thaw


Preheat oven to 400 degrees. Lightly grease, or line muffin cups with paper liners.  In a large bowl combine flours, baking powder, baking soda, cinnamon, nutmeg, and salt.  In a separate bowl mash peaches well with honey.  Beat in egg, milk, oil, and vanilla.  Stir in raspberries.  All at once add to flour mixture.  Stir until just mixed.  Do not overmix.  Spoon batter into muffin cups and bake for 18-20 minutes or until golden brown.

Freezing Directions:

Cool completely then transfer to gallon freezer bags.  To serve: Heat in microwave until heated through.

Servings: 12 muffins

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3 Responses to “Peach Raspberry Muffins”

  1. Vicki says:

    These look delicious! Any idea about the calorie count?

  2. Karen says:

    Just made these this morning. I used fresh raspberries instead of frozen since that’s what I had on hand. They turned out great! My family really enjoyed them. Thanks for a great recipe.

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