Peach & almond muffins

Peach & almond muffins

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(21 ratings)

Ready in 35-45 mins

Easy

Serves 6
These delicious low fat treats are perfect for a summer treat and can be served warm or cold

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal245
  • fat10g
  • saturates3g
  • carbs34g
  • sugars17g
  • fibre1g
  • protein7g
  • salt0.34g
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Ingredients

  • 3 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g golden caster sugar, plus a little extra for sprinkling
  • few drops of almond extract
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 25g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g self-raising flour
  • 25g ground almonds
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 2 small peaches
    Peaches

    Peach

    pee-ch

    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 2 tsp peach conserve or apricot jam
  • 1 tbsp flaked almonds
  • half-fat crème fraîche, to serve

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.

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Comments, questions and tips

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Lottie3125
13th Sep, 2014
Made these today and they came out well but quite dry
jul34es's picture
jul34es
22nd Aug, 2013
5.05
made these today and they were very easy to make and tasted really good
sjdsjd
10th Jun, 2013
Quite dry
iluvtobake
31st Mar, 2013
I loved these muffins! I'd just suggest to put less sugar in!
iluvtobake
31st Mar, 2013
I loved these muffins! I'd just suggest to put less sugar in!
owenharvey11
26th Jan, 2013
5.05
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
26th Aug, 2012
5.05
Forgot to rate the recipe
amy_cupcakelady
26th Aug, 2012
5.05
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
17th Aug, 2012
3.05
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
22nd Apr, 2012
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.

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