Peach & Macadamia Muffins with Lemon Glaze

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Prep 20minBake 30-35minMakes about 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.


400g firm, ripe peaches (about 3 medium)

150g (1 cup) plain flour

150g (1 cup) wholemeal plain flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

220g (1 cup) raw caster sugar

55g (¾ cup) shredded coconut

75g (½ cup) raw, unsalted macadamia nuts, toasted and coarsely chopped

200g (¾ cup) Greek-style natural yoghurt

80ml (⅓ cup) light olive oil or sunflower oil

2 eggs, at room temperature

1½ teaspoons natural vanilla extract or essence

Lemon glaze

125g (1 cup) pure icing sugar, sifted

1½ tablespoons fresh lemon juice

  1. Preheat the oven to 190°C (170°C fan-forced). Line a 12-hole 80 ml (⅓ cup) muffin tray with muffin paper cases.
  2. 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.
  3. Halve the peaches and remove the stones. Cut each half into 8 wedges. Add to the flour mixture and gently toss to combine evenly.
  4. 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.)
  5. 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.
  6. 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.
  7. 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
  • 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. 
  • The peaches can be replaced with the same quantity of nectarines, plums, apricots or cherries, pitted and halved.

This recipe is from Anneka's SBS Food online column, Bakeproof: Stone Fruit.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.