Raspberry Peach Orange Blossom Muffins

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This is kind of a pretentious little name for a simple little muffin. We reach for common baking ingredients (flour, sugar and the like) and then frantically grab all the peaches and raspberries before fall has stolen summer’s fruit. It already feels so fleeting. The one thing that elevates this beauty to next-level status is the addition of orange blossom water. It makes her a wee more sophisticated. Biting into these orange blossom muffins studded with smashed raspberries and peach bits is like wrapping your arms around June, July, August and never letting go. Summer’s not gone yet, but I miss her already.

Before We Get Started:

  • Orange Blossom Water. I went on a bender baking with Orange Blossom Water several months back. So if you want more recipes to bake with it also try Strawberry Scone-Cakes With Fresh Whipped Orange Blossom Cream (a party) and Margarita Cupcakes With White-Chocolate Lime Buttercream (another party).
  • Smashing the Raspberries. I don’t want you to hardcore mash them, just press them down a wee bit. This will lace them through the muffin and they look really pretty on the tops of the orange blossom muffins when they’re smeared across the top rather than defined raspberry chunks.
  • Pistachios. If you are a pistachio lover, some chopped pistachios over the top would look and taste glorious. Just like the song.
  • Make Ahead. So, here’s the scoop on these muffins. You can prepare the batter the night before, wrap the bowl tightly with plastic wrap and then stash in the fridge until you’re ready to bake the next morning. You can also freeze the batter in the muffin tins and then once frozen transfer to a resealable plastic bag. They go straight from the freezer to the over; be sure to tack on extra bake time when taking them from the freezer.
  • Storage. These orange blossom muffins are best eaten the day they are baked because of the damp fruit bits. If you have leftovers, stash in an airtight container and consider giving them a quick blast of heat in the oven before serving.

Let’s bake some raspberry-peach orange blossom muffins, shall we?

Raspberry Peach Orange Blossom Muffins Recipe | Displaced Housewife

Raspberry Peach Orange Blossom Muffins Recipe | Displaced Housewife

Raspberry Peach Orange Blossom Muffins Recipe | Displaced Housewife

Raspberry Peach Orange Blossom Muffins Recipe | Displaced Housewife

Raspberry-Peach Orange Blossom Muffins

Makes 15 Muffins

INGREDIENTS

  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ cup sunflower seed oil
  • 2 large eggs, room temperature
  • 1 cup buttermilk, shaken and at room temperature
  • 1 tablespoon orange zest
  • 1 teaspoons real vanilla extract
  • 1/2 teaspoon orange blossom water
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground nutmeg
  • 1 pint fresh raspberries, lightly mashed (see note above)
  • 1 1/2 peaches, cored and small dice
  • Powdered sugar to sift over the tops, optional

INSTRUCTIONS

  1. Preheat the oven to 375 degrees F and place a rack in the top 1/3 of the oven. Grease a regular muffin tin or use muffin liners.
  2. In a large bowl, whisk together the granulated sugar, brown sugar, oil and eggs until completed blended together. Whisk in the buttermilk, orange zest, vanilla and orange blossom water until combined.
  3. In a medium bowl whisk together the flour, baking soda, baking powder, cinnamon, sea salt and nutmeg. Add to the sugar-buttermilk mixture and stir until barely combined and you still see streaks of flour. Fold in the raspberries and peaches until just combined. Scoop the batter into the muffin liners and filling until just barely ¾ full. Let the muffins sit for 15 minutes before putting in the oven; this helps them get a wee more rise (and is optional). Bake for 20-23 minutes in the top third of the oven or until a toothpick comes out clean. You want the tops to be puffed up and slightly golden. For best results, bake one tin at a time and rotate midway through baking
  4. Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a rack. Once cool, sift powdered sugar over the tops. Store airtight at room temperature…they’ll keep for a couple of days but I liked them best the same day they were baked.
  5. Be sure to tag me @displacedhousewife #displacedhousewife so I can see your orange blossom muffins!!

On My Mind

  • I just started watching Orange is the New Black. I know…I’m just half a decade behind the rest of the world in my tv viewing. Feels a bit like China when I was watching the first season of The O.C. after the show had been cancelled. If you haven’t watched it, I think you should. It’s funny (I was surprised) and quirky (even more surprised) and not at all stressful (like prison shows can be). And I just keep thinking this is where Martha stayed? It is, right?
  • Voting is still happening…DisplacedHousewife is halfway down the page…vote as often and for as many people as you’d like!
  • Here’s my video from making my Chocolate Rye Cherry Cookies for the feedfeed…I was hesitant to put it up because I was sooooo freaking tired when I filmed it…I definitely don’t think it’s my best work…but maybe you all will find it helpful? Regardless, those cookies are keepers. Make ’em!
  • Are you watching Ozark on Netflix yet???
  • Watch this video… ‘Chinless turds’ and ‘yardsale Barbie’. Amazing. I’m gonna start sheetcaking.
  • The title of this slays me.
  • Ok…and I’m going to end with this and this. I know I put the the funny links above, but we can’t ignore what happened. Just watch + read the first link and watch the second, because what you’ll see and hear is better than anything I can say.
  • Sending you all heaps of love + light.

Rebecca xoxo

 

 

 

 

20 Comments

  • Kasia October 21, 2017 at 2:32 PM

    omg, it looks so good!

    Reply
  • Karl @ Healthy Kreation September 4, 2017 at 5:23 AM

    Hi rebecca, love your recipes as usual. Glad that you are binging on OITNB. I can see you eating these muffins while enjoying the show. Thanks for sharing this.

    Reply
  • [email protected] August 23, 2017 at 3:19 PM

    They’re everything I want right now!! So delicious!

    Reply
    • Rebecca Firth August 27, 2017 at 4:01 PM

      Make ’em Annie — they’re so good!!! xoxo

      Reply
  • Kate August 22, 2017 at 6:35 PM

    Come at me little muffins.

    Reply
  • Jessica August 21, 2017 at 8:06 PM

    These look so good it would be impossible to have just one! Can’t wait to try this recipe Rebecca! Great post.

    Reply
    • Rebecca Firth August 27, 2017 at 4:00 PM

      Oh I hope you do Jessica — thank you so much!!! xoxo

      Reply
  • Laura | Tutti Dolci August 21, 2017 at 12:15 AM

    Seriously gorgeous! I need to bake up a batch of these muffins tonight so that I don’t even have to think about breakfast tomorrow. :)

    Reply
    • Rebecca Firth August 21, 2017 at 3:18 AM

      Thank you Laura!! I hope you love them!! xoxo

      Reply
  • Joy Wadleigh August 20, 2017 at 4:18 PM

    Hello, this recipe looks wonderful. I do have a question though. In the recipe it says orange blossom extract, but in the directions it says orange blossom water. Are they the same thing? Do you have a brand you recommend?

    Reply
    • Rebecca Firth August 20, 2017 at 4:37 PM

      Hi Joy!! Thank you so much for pointing that out!! It is orange blossom water, not extract. I use the one by Neilsen-Massey…it’s at most grocery stores or online. It’s really wonderful to add to baked goods. I hope you love these!! xox

      Reply
  • Erin Clarkson August 20, 2017 at 1:14 PM

    oooooooh yum. I do love a good muff. xx

    Reply
    • Rebecca Firth August 20, 2017 at 4:38 PM

      You slay me!!! …wishing I could use emojis right now!! xo

      Reply
  • MB Manion Morell August 20, 2017 at 9:21 AM

    Rebecca – as always, wonderful post – can’t wait to try these muffins… but more importantly thank you for sharing that VICE piece – I think it’s one of the most gripping, heartbreaking, and terrifying pieces of journalism I’ve ever seen. I think every American should see it. xo from Virginia.

    Reply
    • Rebecca Firth August 20, 2017 at 4:39 PM

      Hi MB! Thank you so much!! And yes, everyone should see it. Probably This sent it out in their newsletter this week and I just wanted to continue the share. xox

      Reply
  • Mary Ann | The Beach House Kitchen August 20, 2017 at 1:10 AM

    I’m all for holding onto June, July and August Rebecca! And these beauties are the perfect way. They sound like summer on a plate! I love the bits of raspberry and peach and of course the orange blossom extract takes these to super star muffin status! Getting them on my baking list soon!

    Reply
    • Rebecca Firth August 20, 2017 at 1:40 AM

      Me too!!! They’re so fresh and bright–love them!! Happy weekend Mary Ann!! xox

      Reply
  • Sally Beth August 19, 2017 at 10:55 PM

    I love these! They look delicious.

    Reply

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