Peach Melba Muffins with White Chocolate Chunks

Peach Melba and White Chocolate Muffins (9492)

One of the things I get asked for most by friends and family are good recipes for muffins. Now this is quite tricky for me because I’ve had my issues when it comes to baking the little beauties. I’m not referring to this recipe in particular – these have been a total success. I blame my inability to get used to different ovens quickly and efficiently. The oven in our flat in Woking was very powerful and loads of muffins were burnt! The one in Guildford had a smaller wattage (or whatever you call it) so things took longer to bake. Now I’ve returned to a gas oven and to test it I’m finding myself making loads of pizzas. Some have come out with black bottoms, whilst others have been spared, and ended up in our bellies.

Peach Melba and White Chocolate Muffins (9494)

If I remember well, and that my friends doesn’t happen that often, that’s why I write everything down, this is the last batch of muffins I made before our move. They look very pretty in their simplicity, which made them an ideal subject for taking pictures, and you can be sure the recipe works because it’s by master baker par excellence Eric Lanlard. Also Chocolat turned out to be the last recipe book I bought before coming to Malta. Coincidence. And somewhat bittersweet. You will love them.

For the muffin mix:

  • 300g plain flour
  • 2 teaspoons baking powder
  • 1 large egg
  • 150g golden caster sugar
  • 1 teaspoon vanilla extract
  • 225ml milk
  • 50g soft unsalted butter
  • 100g canned peaches, chopped
  • 125g white chocolate, cut into smallish chunks

For the topping:

  • 100g fresh raspberries
  • icing sugar, for dusting

Preheat the oven to 180°C/Gas Mark 4, and line a muffin tin with paper cases or parchment paper cut into squares. If using a convection oven turn the temperature down to 160°C.

In a medium mixing bowl sift the flour and baking powder. In a separate larger bowl beat the egg and the caster sugar together. Whisk in the vanilla extract, milk and the softened butter. Make sure the butter is cool enough.

Use a spatula to fold the wet ingredients into the sifted flour and baking powder. Fold until just combined.

Fold in the chopped peaches and the white chocolate chunks. As with all muffin recipes don’t overdo the mixing. Some lumps in the batter are not a bad thing.

Distribute the mixture and fill the muffin cases to about three-fourths. Bake for approximately 25 minutes, or until a skewer inserted in one of the muffins comes out clean. Set aside to cool on a cookie rack.

Crush the raspberries with a fork in a small container. Spoon them over each muffin right before serving. Sprinkle with a light dusting of icing sugar.


(Recipe adapted from Eric Lanlard’s Chocolat, Mitchell Beazley, 2013.)


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