Peach and Almond Muffins with Cinnamon Glaze
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 peach (s), (vineyard peaches), depending on how big they are
- 50 g almond (s)
- 2 egg (s)
- 100 g suar
- 200 ml milk
- 100 g butter, liquid
- 1 pinch (s) salt
- 1 vanilla pod, scraped out pulp
- 300 grams flour
- 1 tablespoon baking powder
- Maple syrup
- cinnamon
- 1 half a lemon (s), juice it
- 100 g powdered suar
Print Recipe
Pin Recipe Instructions
- Peel the peaches and cut into small cubes. Lightly toast the almonds and then finely chop them.
- Now mix the eggs with the sugar, liquid butter, milk, vanilla pulp and salt. Stir in the flour and baking powder, then fold in the peach and almonds and add a dash of maple syrup.
- Fill into the muffin molds and bake in the preheated oven at 200 degrees for 25-30 minutes.
- Mix powdered sugar with lemon juice and add cinnamon to taste. When the muffins have cooled, cover with the cinnamon topping (it`s addicting, by the way).
- Sometimes I also add some cinnamon powder to the batter.
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