White Chocolate and Peach Muffins

    1 hour 5 minutes

    These decadent muffins are delicious served warm. Replace the dried peaches with dried cranberries or apricots if you prefer.

    3 people made this

    Makes: 12 muffins

    • 125g dried peaches, finely diced
    • 1/2 cup water
    • 1/4 cup apricot jam
    • 2 1/4 cups (335g) self-raising flour
    • 3/4 cup (165g) caster sugar
    • 75g butter, melted
    • 3/4 cup (180ml) buttermilk
    • 1 egg
    • 150g white chocolate, finely chopepd

    Preparation:15min  ›  Cook:30min  ›  Extra time:20min cooling  ›  Ready in:1hour5min 

    1. Preheat oven to 200 degrees C. Line 12-hole (1/3 cup/80ml) muffin pan with paper cases.
    2. Combine peaches, water and jam in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, about 5 minutes or until thick and pulpy. Cool 5 minutes.
    3. Combine flour and sugar in large bowl. Stir in combined butter, milk and egg. Do not over-mix; mixture should be lumpy. Add chocolate and peach mixture; stir through gently.
    4. Spoon mixture into cases; bake about 20 minutes. Stand muffins 5 minutes; turn, top-side up, onto wire rack to cool.

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