Peach & almond muffins

Peach & almond muffins

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(21 ratings)

Ready in 35-45 mins


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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  • 3 large eggs



    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


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

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


    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



    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


  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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29th Jan, 2012
Not as moist as I would have liked, but lovely flavouring. I love the almondiness!
14th Jan, 2012
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!
9th Oct, 2011
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.
14th Sep, 2011
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.
10th Aug, 2011
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.
4th Aug, 2011
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)
3rd Aug, 2011
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.
5th Jul, 2011
cracking muffins ! so quick but more mixture was needed as they didnt last long
16th Jun, 2011
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.
21st Apr, 2011
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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