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Peach and almond muffins with cinnamon glaze

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Ingredients for 1 servings:

  • 3 peaches (vineyard peaches), depending on how big they are
  • 50 g almonds
  • 2 eggs
  • 100 g sugar
  • 200 ml milk
  • 100 g butter, liquid
  • 1 pinch of salt
  • 1 vanilla pod(s), scraped pulp
  • 300 g flour
  • 1 tbsp baking powder
  • maple syrup
  • Cinnamon
  • 1 half lemon(s), juice
  • 100 g powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the peaches and cut into small cubes. Lightly toast the almonds, then finely chop. Whisk the eggs with the sugar, melted butter, milk, vanilla seeds, and salt. Stir in the flour and baking powder, then fold in the peaches and almonds and add a dash of maple syrup. Fill the muffin cups and bake in a preheated oven at 200°C for 25-30 minutes. Mix the powdered sugar with the lemon juice and season with cinnamon. Once the muffins have cooled, top with the cinnamon glaze (it’s addictive, by the way). I sometimes add a little cinnamon powder to the batter, too.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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