Peach, Raspberry and White Chocolate Muffins

In summer, these Peach, Raspberry and White Chocolate Muffins are a family favourite. They contain chunks of sweet, juicy peaches and vibrant, tangy raspberries, the flavours brightened by fresh lemon. They’re easily made and even easier to eat. I am sure you will enjoy them.

Course Afternoon Tea, Breakfast, Morning Tea

Cuisine American

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings Muffins

Calories 256kcal

Author Alexandra

Ingredients

1 ¼ cups gluten free plain flour/all purpose flour I use Orgran (155 g)
1 cup almond meal 100 g
2 teaspoon baking powder gluten free
¼ teaspoon salt
½ cup butter, at room temperature * 115 g
¾ cup caster/superfine sugar 165 g
1 tspn lemon zest finely grated *
2 large eggs, at room temperature *
½ cup milk
1 tsbp freshly squeezed lemon juice * 20 ml
1 teaspoon vanilla extract
1 cup fresh peaches cut into small chunks 1 large or 2 medium peaches
½ cup raspberries fresh or frozen *
¼ cup white chocolate chips optional

Instructions

Preheat your oven to 180 Degrees C (350 F).
Grease the cups of a 12-hole muffin pan, or line them with paper liners.
Place the flour, almond meal, baking powder and salt in a small bowl.
With a fork, whisk the ingredients together until well combined.
In the bowl of a stand mixer, or, using a large bowl and hand-held electric beaters, combine the butter, sugar and lemon zest.*
Beat on medium-low speed until thick, pale and creamy, using a spatula to occasionally scrape down the side of the bowl.
With the mixer still running, add the eggs, one at a time, beating well after each addition.
Add half the dry ingredients and mix on the lowest speed. Add half of the milk, mix some more. Add the remainder of the dry ingredients, mix a little; then add the rest of the milk, the lemon juice and vanilla extract.
Mix until ingredients are incorporated.
Gently fold in the peaches, raspberries and white chocolate (if using) with a rubber spatula.
Spoon the batter evenly into the prepared muffin pans, or use an ice cream scoop for even distribution.
Bake about 25 minutes, or until a toothpick or skewer inserted into the centre of one of the muffins comes out clean.
Cool muffins in the pan for about 5 minutes; then transfer to a wire rack to cool completely.

Notes

*When measuring flour, do not push a cup into the container. Always fluff the flour a little with a spoon and then spoon it into the measuring cup. This is a more accurate way of measuring flour. Pushing a cup into the flour will compact it and you will use more.
*Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
*When you’re using both the lemon zest and the juice, always zest the lemon first. Avoid the white pith, it is bitter.
*I add the zest when creaming the butter and sugar. The abrasiveness of the sugar helps to release the essential oils in the zest. It brightens and heightens the flavour.
*The Australian tablespoon is 20 ml size (4 teaspoons), whereas it is 15ml (3 teaspoons) in many other countries.
*Instead of peaches, you can use apricots, nectarines or plums.
*I have used frozen raspberries. Use them directly from the freezer, don’t defrost them first. They will “bleed” a little colour into the batter but I think that’s quite pretty.
*You can use other berries. Strawberries or blueberries are also delicious.
*For a slightly different flavour, you could use an orange for the zest and the juice. Orange goes beautifully with peach and raspberry.

Nutrition