Peach & almond muffins

Peach & almond muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(21 ratings)

By

Magazine subscription – 3 issues for £3

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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
masterfox_86's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really like these muffins, they're really delicious and fruity. I used tinned peaches though as I couldn't get any fresh ones.
Only downside is it makes 6, so I have to double the recipe when I make them or there just aren't enough!

josephina86's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very cute and sweet little muffins, I was a bit worried about putting the jam 'on top' of the mix but as promised it sunk down during cooking. Mine didn't actually go to the bottom, it settled nicely in the middle. Lucky me?

bakingrosie's picture

@ Hilary Hobart: You can prevent fruit from sinking in cake recipes by dusting it in flour before stirring it into the mixture. A neat trick! Hope that's helpful :)

twigletshopping's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely, Though as the fruit sinks I wish I had used paper muffin cases and not just relied on the silicone muffin tray.

herzka's picture

Can I double the recipe?

bluesnicket's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've always used tinned peaches for this recipe as I can't get the flesh off the stone. I've never frozen them as they never last that long round here!

ameera7's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These came out really well but were a bit too sweet for my taste, will use less sugar next time....

kassis's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made these a while ago, in the summer, they were great. I froze some of them and that worked very well, they still tasted great

hastings2010's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These were lovely and very professional looking. The only downside was that the peach and apricot jam sunk to the bottom.

sairzey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made these muffins and they turned out really well and tasted great. I can't believe they are low fat - they were so delicious.

Pages

Questions

Tips