As we come to the end of summer, the last of the peaches are now on sale at the markets. With four lonely peaches sitting in my kitchen, I was looking through peach bake recipes for inspiration to use some of them. Preferably something absolutely easy…
The result of my peach project search was an easy and delicious peach, almond and marmalade muffin. With juicy slices of peaches, sticky citrusy marmalade and ground almond, this muffin was moist, nutty and fruity.
Made me a very happy baker today.
PEACH, ALMOND & MARMALADE MUFFINS
adapted from BBCGoodFood
- 3 eggs
- 100g golden caster sugar , plus a little extra for sprinkling
- 1 tsp vanilla bean extract / paste
- 30g butter , melted
- 100g self-raising flour
- 25g ground almonds
- 1 peach, with stone removed and sliced finely
- 3 -4 tsp marmalade
- 1 tbsp sliced almonds
Preheat oven to (fan) 200C. In a mixing bowl, use a hand whisk to mix the eggs, sugar and vanilla 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.
Divide muffin mixture between 6 holes of a non-stick muffin tin. Grease lightly with oil spray. Top each with a blob of marmalade 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.
Best eaten the day they’re made or frozen whilst still slightly warm for up to 1 month.