Description
These Blueberry Peach Coffee Cake Muffins are a delightful combination of fresh fruit and warm spices, perfect for a cozy breakfast or as a sweet treat any time of day. The tender crumb and crunchy topping make them irresistible.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 cup fresh blueberries
- 1 cup diced fresh peaches (peeled if desired)
- 1/2 cup chopped pecans or walnuts (optional)
- 1/4 cup turbinado sugar for topping (optional)
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and prepare a 12-cup muffin tin.
- Mix Dry Ingredients: In a large bowl, combine flour, sugars, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, mix melted butter, buttermilk, eggs, and vanilla.
- Combine Wet and Dry Mixtures: Pour wet ingredients into dry ingredients and stir until just combined.
- Add Fruit: Gently fold in blueberries and peaches.
- Bake: Divide batter into muffin cups, top with nuts and turbinado sugar, and bake for 20-25 minutes.
- Cool and Serve: Let muffins cool in the pan before transferring to a wire rack.
Notes
- Frozen fruit can be used without thawing.
- For a crumb topping, add a streusel mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
