​Peach Raspberry Yogurt Muffins

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
​

1. Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick spray or line with muffin liners and set aside. 
2. 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. 
3. 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. 
4. 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. 
5. Dust with powdered sugar before serving.