Peach Muffins with Sprinkles

5 from 5 votes
Prep Time 1 hr
Cook Time 25 mins
Rest Time 5 mins
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 8 people
Calories 355 kcal


  • 400 g Canned peaches
  • 550 g Flour
  • 1,5 tsp Baking powder
  • 2 Eggs
  • 200 ml Milk
  • 100 ml Rapeseed oil
  • 1 tsp Grated lemon peel
  • 150 g Sugar
  • 80 g Cold butter
  • 2 tbsp Lemon juice
  • 1 pinch Salt


  • Drain the peaches in a colander, then cut the peach halves into thin slices and then into small pieces.
  • Mix the flour (400 gr,), baking powder and a pinch of salt in a bowl. Add eggs, sugar (75 gr.) And lemon zest and stir with the hand mixer. Mix in oil and milk briefly alternately. Carefully fold in the peach pieces.
  • Preheat the oven to 190 degrees (convection 170 degrees). For the crumble: First knead the flour (150 gr.), Butter, sugar (75 gr.) And lemon juice with the dough hook of the hand mixer, then knead with your hands to make crumble. Fill the silicone molds with the batter and spread the crumble on the muffins.
  • Bake in the hot oven on the middle rack for 25-30 minutes. Let the peach muffins cool for about 5-10 minutes on the wire rack, then remove from the molds and allow to cool completely.


Serving: 100gCalories: 355kcalCarbohydrates: 48.9gProtein: 5.5gFat: 15.1g
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Written by John Myers

Professional Chef with 25 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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