Ingredients

• 3 cups + 2 tablespoons All Purpose Flour, divided
• 3 teaspoons Baking Powder
• ¼ teaspoon Ground Nutmeg
• ½ teaspoon Salt
• 6 tablespoons Unsalted Butter, room temperature
• 1 cup Granulated Sugar
• ¼ cup Light Brown Sugar, packed
• 1 Large Egg + 2 Egg Yolks
• 2 teaspoons Pure Vanilla Extract
• 1 cup Whole Milk
• 1 cup Raspberries, fresh or frozen
• 1 Large Peach, peeled and chopped into bite sized pieces

Vanilla Glaze

• 1 cup Confectioner’s Sugar
• ½ teaspoon Vanilla Extract
• 2 tablespoons Milk

Directions

1. Preheat oven to 400F; line a 12 cup muffin tin with paper liners; set aside
2. In a large bowl, sift together 3 cups of flour, baking powder, nutmeg, and salt; set aside
3. In another bowl with an electric mixer, combine butter and sugars; beat on medium speed until light and fluffy, 3 minutes; add the egg, egg yolks and vanilla; continue beating until well combined; reduce speed to low; alternate adding the flour mixture and the milk starting and ending with the flour; do not over mix
4. Turn off mixer and set batter aside; place raspberries, peach pieces and remaining flour into a bowl; toss to completely coat the fruit in flour; add the fruit and any excess flour into the batter; gently fold the fruit into the batter until incorporated
5. Divide the batter evenly among the muffin tins
6. Bake for 20-22 minutes until the tops are lightly golden brown; cool in pan for 10 minutes before transferring to a wire rack
7. Vanilla glaze: in a bowl combine the confectioner’s sugar, vanilla extract and milk; whisk until smooth; drizzle over muffins before serving