Recipe by Chef Jen Musty of Batter Bakery
Makes 24 muffins
What Do We Need?
1 cup unsalted butter, softened
12 ounces granulated sugar
4 large eggs
2 tablespoons vanilla extract
1 pound 5 ounces all-purpose flour
4 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1 generous cup blueberries
1 generous cup diced peaches
1 tablespoon granulated sugar
1 teaspoon ground nutmeg
How Do We Make It?
Preheat oven to 375 degrees. Line muffin tins with paper liners or grease well with non-stick spray.
Using a standard mixer, cream butter and sugar on low speed until combined. Increase speed to medium and mix until light and fluffy.
Add eggs one at a time, creaming until fully incorporated after each addition. Add vanilla extract, then combine.
Sift together flour, baking powder, and salt. Add a third of the dry ingredients to the creamed butter mixture, mixing on low - just enough to combine.
Add half of the milk, mixing on low to combine. Repeat with a third of the dry ingredients and remaining milk, ending with the last third of the dry flour mixture. Mix just to combine - do not over-mix!
Fold in berries and peaches.
Scoop muffin batter into lined muffin tins, filling them until 3/4 full. Combine sugar and nutmeg and sprinkle on top of muffins.
Bake in preheated oven 30 minutes until center is just set and springs back. Insert a wooden skewer into the center of muffin - if it comes out clean, it's done!