Hard to beat Peach & Almond Muffins, that will enhance any breakfast or packed lunch.
Heavily influenced by my peach frangipane pastry obsession, I couldn’t resist trying to create a light and cakey muffin alternative.
With fresh peach oozing into the delicate sponge, these muffins are packed with fruity flavour and an almond crumb which begs you to devour more and more (and more).
This recipe is naturally gluten, oat, nut and booze free. It can be easily made dairy free with a few simple ingredient swaps.
1. Mix all of the dry ingredients together and place the bowl to the side.
2. Crack the egg into another mixing bowl, adding the milk and melted butter. Whisk together to combine.
3. Begin to combine the liquid and dry ingredients by slowly pouring the liquid into the bowl which holds the dry ingredients. Use a whisk on a slow setting until all of the liquid is incorporated, being careful not to over mix.
4. Fold in the sliced peach.
5. Using a cookie spoon or tablespoon, place equal amounts of batter in each muffin case. Sprinkle the brown sugar on top of the batter, followed by sliced peach and almond slices for decoration, lightly pressing them into the batter.
While unlikely, you may have some uneaten gluten free peach and almond muffins left to store. They will keep well in an airtight container for up to three days, left at room temperature or kept in the fridge. Remember you’ve used fresh fruit here so it won’t last as long as other sweet recipes.
If you need more time or have a batch cooking Sunday, these muffins freeze perfectly for up to three months.
Did you try this recipe? Don’t forget to rate the recipe and leave a comment below. Want more free from bakes? Join me on Instagram for more free from recipe ideas.
Prepare a muffin tray, placing large muffin cases in each place. Preheat the oven to 160c fan.
Place the butter in a microwaveable bowl or jug, and place in the microwave in 10 second intervals until completely melted.
Crack the egg into the melted butter, followed by the milk, and stir.
Pour the butter, egg and milk mixture into the mixing bowl with the dry ingredients and whisk until fully incorporated.
Slice the peaches in half, removing the stone and retaining the skin. Chop the peaches into small 3cmx3cm pieces. Save half a peach for decoration.
Add the chopped peach into the batter and fold in.
Using a large spoon or cookie spoon, place the batter into each muffin case, leaving room at the top for the batter to rise.
Decorate with sliced almond and thinly sliced peach.
Place in the oven for 30 minutes. Place a sheet of foil over the muffins after 20 minutes if they start to catch.
In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.