BakeRecipes
Peach & Macadamia Muffins with Lemon Glaze
Prep 20minBake 30-35minMakes 12
Dense with fruit, studded with macadamias and finished with a thin lemon glaze, these muffins are wholesome yet slightly naughty. Enjoy them at morning or afternoon tea or even for brunch.
Ingredients
400g (14oz) firm, ripe peaches (about 3 medium)
150g (1 cup/5¼oz) plain flour
150g (1 cup/5¼oz) wholemeal plain flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
150g (1 cup/5¼oz) plain flour
150g (1 cup/5¼oz) wholemeal plain flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
220g (1 cup/7¾oz) raw caster sugar
55g (¾ cup/2oz) shredded coconut
75g (½ cup/2¾oz) raw, unsalted macadamia nuts, toasted and coarsely chopped
200g (¾ cup/7¾oz) Greek-style natural yoghurt
80ml (⅓ cup/2½fl oz) light olive oil or sunflower oil
2 eggs, at room temperature
1½ teaspoons natural vanilla extract or essence
Lemon glaze
125g (1 cup/4½oz) pure icing sugar, sifted
1½ tablespoons (30ml/1fl oz) fresh lemon juice
55g (¾ cup/2oz) shredded coconut
75g (½ cup/2¾oz) raw, unsalted macadamia nuts, toasted and coarsely chopped
200g (¾ cup/7¾oz) Greek-style natural yoghurt
80ml (⅓ cup/2½fl oz) light olive oil or sunflower oil
2 eggs, at room temperature
1½ teaspoons natural vanilla extract or essence
Lemon glaze
125g (1 cup/4½oz) pure icing sugar, sifted
1½ tablespoons (30ml/1fl oz) fresh lemon juice
Method
- Preheat the oven to 190°C/375°F (170°C/340°F fan-forced). Line a 12-hole 80ml (⅓ cup/2½fl oz) muffin tray with muffin paper cases.
- Sift together both the flours, the baking powder and cinnamon into a large mixing bowl, returning any husks to the bowl. Stir in the sugar, coconut and macadamias.
- Halve the peaches and remove the stones. Cut each half into 8 wedges. Add to the flour mixture and gently toss to combine evenly.
- Use a fork to whisk together the yoghurt, oil, eggs and vanilla in a bowl or jug. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)
- Spoon the mixture into the paper cases, dividing evenly. Bake in preheated oven for 30-35 minutes or until the muffins are golden and cooked when tested with a skewer.
- Meanwhile, to make the Lemon glaze, combine the icing sugar and lemon juice in a medium bowl and mix until smooth. Cover and set aside while the muffins finish baking.
- Remove the muffins from the oven and stand for a few minutes in the tin before transferring to a wire rack. Drizzle a little of the lemon glaze over each warm muffin. Serve warm or at room temperature.
Baker's Tips
- The peaches can be replaced with 400g (14oz) of nectarines, plums, apricots, pitted and cut into 8 wedges, or cherries, pitted and halved.
- The wholemeal plain flour can be replaced by 150g (1 cup/5¼oz) wholemeal spelt flour.
- These muffins are best eaten the day they are baked, though they freeze well. Wrap individually in plastic wrap and then seal in a plastic bag or airtight container. Freeze for up to 3 months. Thaw at room temperature.
