Peach & almond muffins

Peach & almond muffins

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(21 ratings)

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Cooking time

Ready in 35-45 mins

Skill level

Easy

Servings

Serves 6

These delicious low fat treats are perfect for a summer treat and can be served warm or cold

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
245
protein
7g
carbs
34g
fat
10g
saturates
3g
fibre
1g
sugar
17g
salt
0.34g

Ingredients

  • 3 large eggs
  • 100g golden caster sugar, plus a little extra for sprinkling
  • few drops of almond extract
  • 25g butter, melted
  • 100g self-raising flour
  • 25g ground almonds
  • 2 small peaches
  • 2 tsp peach conserve or apricot jam
  • 1 tbsp flaked almonds
  • half-fat crème fraîche, to serve

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Method

  1. Preheat oven to 220C/fan 200C/gas 7. In a large bowl, use a hand whisk to mix the eggs, sugar and almond extract together for a minute until foamy. Pour in the melted butter and continue to beat until combined. Gently fold in the flour, ground almonds and a pinch of salt.
  2. Halve, stone and slice the peaches. Divide muffin mixture between 6 holes of a non-stick muffin tin. Top each with a blob of conserve or jam and arrange a few slices of peach on top. Scatter over the almonds and a little extra sugar, then bake for 20-25 mins until puffed up and golden. Serve warm with a spoonful of half-fat crème fraîche, or leave to cool. Best eaten the day they’re made or frozen whilst still slightly warm for up to 1 month.

Recipe from Good Food magazine, August 2004

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Comments

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Lottie3125's picture

Made these today and they came out well but quite dry

jul34es's picture
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made these today and they were very easy to make and tasted really good

sjdsjd's picture

Quite dry

iluvtobake's picture

I loved these muffins!
I'd just suggest to put less sugar in!

iluvtobake's picture

I loved these muffins!
I'd just suggest to put less sugar in!

owenharvey11's picture
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Made these on Friday and they were great. Managed six muffins however could have made maybe 8 as they rose a lot. I made my own jam/compot by simmering 1 peach and its juice with some jam sugar, water and a dollop of Agave syrup for one hour and it was perfect for inside the muffins!

amy_cupcakelady's picture
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Forgot to rate the recipe

amy_cupcakelady's picture
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I made these using gluten-free self-raising flour, adding a little almond milk as this type of flour is quite absorbent, slices of nectarine, and home-made nectarine/plum/flaked almonds jam. I also reduced the sugar a bit. First time I made muffins and I was quite impressed! They are not dry at all, and not too sweet either. The jam and the fruit slices did fall at the bottom, but I used paper cases and I tend to eat muffins starting at the bottom anyway! Definitely a recipe to make again.

despinamina's picture
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i made this yesterday and they were well received. I didnt have almond extract and didnt sprinkle sugar on top and i dont think it took anything away from the flavour

mahayz's picture

i've just made these muffins. I used tin peaches as i didn't have any fresh. However, although the muffins themselves came out fine. They are far from the best thing i have ever baked.

I think they are nice if you are a fan of baking and trying to keep things low fat but they were not for me.

The jam sunk to the bottom in my batch also, but i made them in paper cases so they were fine.

flirtinflight's picture
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Not as moist as I would have liked, but lovely flavouring. I love the almondiness!

booley's picture

Reading the previous comments, I adapted the recipe to make it less dry and sweet. Instead of using 100g of sugar, I used 75g and used 50g of butter instead of 25g (melting half). I also added a small squirt of golden syrup and chopped up pieces of apricot into the mixture. The apricot jam used(st.dalfour, but any is really good) was in the middle of the muffin. Good recipe, also benefits from creme fraiche which compliments the flavours. Didn't feel guilty after reading they were low fat!

nugsy3012's picture
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Yummy! Agree with previous comments, you can definitely cut a lot of sugar out of this. I used 50g sugar, added 25g more ground almonds, raspberry jam and tinned peaches. Worked very nicely and would make again.

fostepa1's picture

Loved these muffins. I had to guess the measurements (I'm in the United States), even so, the muffins were enjoyed by all the family. Will be making them again.

alexparker6's picture
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I doubled the recipe because I thought 6 just wasn't going to be enough (I was right and it made 14) but sadly my jam sunk right to the bottom. Not sure how to prevent this in future...any ideas?

Really ripe peaches are much nicer to use and to get them off the stone easily, cut in half all way around and twist. cut side with stone still in into half again and hey presto! Very easy.

mayrhofer's picture
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Really nice, it worked without almond extract but with more ground almonds, and with brown sugar instead (but I might even put less of it next time)

mrsnomad's picture
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I read this recipe and the comments and decided to give them a go, doubling the quantities for 12 muffins.
I did take heed and cut back on the sugar, allowing 70g per batch but everything else was as read.

I was however bitterly disappointed with them.... they came out very heavy and very dry - admitedly I didn't serve them with any creme friche, but al my other recipes have been ok without extra toppings. Sad to say I'll not be trying them again.

poppybgriff's picture
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cracking muffins ! so quick but more mixture was needed as they didnt last long

zetallgerman's picture
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I made these last night after needing a recipe for muffins that a) were freezable, and b) would use-up almonds that I still had. After reading a few of the comments here, I used about 50g less sugar, I didn't add jam and I also didn't sprinkle any sugar on top of the muffins... and they're STILL SWEET ENOUGH. I think the original recipe is far too sweet and by using less sugar, you can probably make these even lighter and healthier. Instead of jam and peaches I mixed-in some dried cranberries (they also needed to be used) and they've turned out fabulously. I tripled the recipe to make 18: 3 of which my husband immediately devoured, 6 are being demolished by my colleagues in the office as we speak, and another 9 are sitting safely tucked-away in my freezer for future spontaneous afternoon-tea-guests.
Great recipe, very quick to make and easy, but go easy on the sugar.

sascha's picture

Amazing to see such different reactions. I found them rather dry and not sweet enough. The jam (home made) sunk to the bottom. Wonder what I did wrong :(

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