Peach and Almond Muffins Recipe

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These delicious low fat treats can be served warm or cold.

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Peach Almond Muffins (Photo credit: smiteme)



  • 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



  1. Preheat oven to 220C.
  2. In a large bowl, use a hand whisk to mix the eggs, sugar and almond extract together for a minute until foamy.
  3. Pour in the melted butter and continue to beat until combined. Gently fold in the flour, ground almonds and a pinch of salt.
  4. Halve, stone and slice the peaches.
  5. Divide muffin mixture between 6 holes of a non-stick muffin tin.
  6. Top each with a blob of conserve or jam and arrange a few slices of peach on top.
  7. Scatter over the almonds and a little extra sugar, then bake for 20-25 mins until puffed up and golden.
  8. 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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