Peach & almond muffins

Peach & almond muffins

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(22 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 a dairy product made from separating whole milk or cream into fat and…

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