Peach and Honey Muffins
These divine peach and honey muffins taste as good as they look. They are only sweetened with fresh peaches, honey and cinnamon, and have a delicious crumble and peach topping that everyone will think is very special and gives these beauties that wow factor.
These muffins are made with spelt flour, which is a type of wheat. See gluten-free, dairy-free and egg-free options in the notes below.
Peach and Honey Muffins
Ingredients
Muffins
- 295 g Spelt flour (white, plain)
- 1.5 tsp Baking Powder
- 120 g Butter
- 120 g Honey
- 2 Eggs (beaten)
- 2 tbsp Sour cream (or plain yoghurt)
- 2 tsp Vanilla Extract
- 2 Peaches
Crumble topping
- 30 g Butter (soft)
- 1 tbsp Honey (clear, runny)
- 60 g Spelt flour (white, plain)
- 0.5 tsp Cinnamon
Peach topping
- 1 Peach
Instructions
- Preheat the oven to 180°C conventional (170°C fan). Line a 12-hole muffin tin with paper cases.
- Firstly, gently melt together the butter and honey for the muffins. Set aside to cool completely.
- Meanwhile make the crumble topping. In a small bowl, cream together the butter and honey until smooth. Add the spelt flour and cinnamon, mixing with a fork to make a crumbly mixture. Pop into the fridge to keep cool.
- Prepare the peaches for the muffins. Cut into halves, remove the stones and skin, then dice the flesh. Set aside.
- Now continue with making the muffins. In a large mixing bowl, combine the spelt flour, and baking powder along with a pinch of salt.
- In a separate bowl, beat the eggs with the sour cream and vanilla extract. Add the cooled butter and honey and mix until smooth. Pour into the flour and gently fold together. When nearly combined, add the diced peaches and fold again until the mixture is just combined.
- Divide the batter between the prepared muffin cases. Top each muffin with a little of the crumble mixture and a slice of peach, then bake them in the pre-heated oven for 25-30 minutes. Leave to cool in the tin for a few minutes, then transfer to a wire rack to cool.
Notes
- Use fresh nectarines, or drained tinned peaches if you don’t have any fresh peaches.
- Gluten-free, use a gluten-free flour blend or sorghum flour.
- Dairy-free, use an organic vegan spread instead of butter and plain coconut yoghurt instead of sour cream.
- Egg-free, switch the two eggs for two tablespoons of ground flax seed mixed into 3 tablespoons of water and let them soak for 10 minutes before adding to the mixture.
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