Strawberry Peach Mini Muffins

It’s peach season people. And what better way to eat peaches than with another summer favorite – strawberries! (Ok, we think our peaches and cream and peach cobbler recipes are pretty awesome too. FINE, we’re obsessed with peaches.) Aaanyway, I picked these juicy fruits up from our local farmers’ market over the weekend. I absolutely adore going to farmers’ markets and I’m lucky enough to say I have a handful of them all within 15 minutes away. The fact that I can get fresh fruits and veggies means endless recipe options, for us and you. Saweet! And if you go a little overboard with too many fruits and veggies, before they start turning, throw them in to muffins like these little guys.

These mini muffins are perfect for brunch or as dessert. And, warning: they’re super poppable. You may run out sooner than you think.

Cue Presidents of the United States

*Makes 24 mini muffins

  • 2 eggs
  • 1/4 cup unsalted butter, melted
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup chopped strawberries
  • 1 cup chopped peaches

Preheat the oven to 350 degrees and grease a mini muffin pan. In a mixing bowl, combine the dry ingredients: baking powder, flour, and sugar until fully blended. Stir in the eggs, both extracts, and the butter. You should begin to see a dough form. When fully combined, gently fold in the strawberries and peaches. Pour into the pan, filling each muffin to 3/4 high. Bake for 20 minutes or until the tops are golden brown.

Strawberry peach mini muffins DamnDelish

Happy Eating, XO.

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