Yield: 12 servings
Prep Time: 15 minutes
Total Time: 75 minutes
1 cup (2 sticks) butter, softened
¾ cup sugar
3 eggs, room temperature
1 cup buttermilk
1 cup plain Greek yogurt
2½ teaspoons vanilla extract
1½ cups gluten-free all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
2 cups diced peaches (about 2 large peaches)
1 cup raspberries
Powdered sugar for garnish
Prep Time: 15 minutes
Total Time: 75 minutes
1 cup (2 sticks) butter, softened
¾ cup sugar
3 eggs, room temperature
1 cup buttermilk
1 cup plain Greek yogurt
2½ teaspoons vanilla extract
1½ cups gluten-free all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
2 cups diced peaches (about 2 large peaches)
1 cup raspberries
Powdered sugar for garnish
- Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick spray or line with muffin liners and set aside.
- In the bowl of a standing mixer, cream together butter and sugar. Add in the eggs 1 at a time, mixing well after each addition. Add in the buttermilk, Greek yogurt and vanilla extract and mix well.
- In a separate bowl, whisk together gluten-free all-purpose flour, baking powder and salt. Slowly add these dry ingredients into the wet ingredients, mixing well after each addition.
- Gently fold in the diced peaches and pour batter into the prepared muffin pan. Bake for 30 to 35 minutes until a toothpick inserted into the center of the muffins comes out clean. Cool on a rack.
- Dust with powdered sugar before serving.