These jumbo muffins are impressive in size and a great way to feature all the delicious peaches in season right now.  If you prefer, you could make 12 regular size muffins instead.  Look for the sweetest peaches, but they should be rather firm in texture and not mushy.  I like to dice the with the skins, as I feel the texture adds to the muffin.  The batter is initially quite dense, but as soon as you fold in the fruit, the batter acquires more liquid from the fruit.  These muffins are not overly sweet and get most of their sugar from the fresh fruit.  Be sure not to over stir the batter as it will break up the berries and compromise the texture of your muffins.

Yield: 6 jumbo muffins


  • 3 cups flour (I love Bob’s Red Mill)
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 stick unsalted butter
  • 2  large eggs
  • 1 cup cultured buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 large ripe peach, pit removed and finely diced (about 1 1/2cups)
  • 6 oz container fresh raspberries


Heat oven to 400 degrees. Line jumbo muffin tin with paper liners or spray with non-stick cooking spray.  In a large mixing bowl, whisk together flour, sugar, baking powder, ginger, cinnamon and the salt until well incorporated. In a separate bowl or measuring cup, combine melted butter, buttermilk, eggs, almond and vanilla extracts, and whisk to combine. Add wet ingredients to bowl with dry ingredients and stir just until incorporated. Do not over mix. The muffin batter will be quite thick. Fold in diced peaches and raspberries, just until combined.  Divide batter in prepared muffin tins.  The batter should come almost to the top. Bake muffins for 20-25  minutes or until tops are golden, and a toothpick inserted into the middle comes out clean.  Remove from oven and allow to cool for about 5 minutes, remove from tin and transfer to a wire rack and cool completely.  Enjoy!