Peach and White Chocolate Muffins with Vanilla Glaze; sweet and fluffy vanilla muffins, studded with juicy peach slices and creamy white chocolate chunks, dipped in a vanilla glaze.
I recently saw a US food blogger refer to muffins as “muffs” and honestly, I don’t think I’ve recovered yet. Language discrepancies can provide unexpected hilarity.
Euphemisms aside, let’s talk about deez muffs. Peach and White Chocolate Muffins with Vanilla Glaze, lads. What’s not to love?
These are a creation born in the sheer chaos of moving house. That’s right – I’m moving out of my parent’s house and into a lovely little seaside flat with my boyfriend. He has absolutely no idea how many cake tins are about to fill his kitchen cupboards. [insert evil laugh here]
The process of moving out involves as much disposal of your old junk as it does actually packing up your necessary junk. Amongst said junk, in my case, is a lot of food that should probably be used up rather than carted miles away to your new home. As a result, I’ve been consuming cereal, canned food and frozen fruit like there’s no tomorrow. Amid all the frozen fruit was an unopened bag of peach slices, which ignited an immediate craving for some sort of peachy baked good.
Peach and White Chocolate Muffins were the ultimate way to use up a fair amount of the frozen peach slices, and some of the past-its-best cheap white chocolate that so often lurks in my baking cupboard. Hell, I might just have to clear out my freezer more often!
Muffins aren’t something I bake very often, as I honestly forget how simple and satisfying they are. All the delicious fluffy texture of a cake without any of the faffing around with frosting and decorating. Plus, they are often ugly by nature, so if they look a little wonky you can totally get away with it!
These Peach and White Chocolate Muffins make use of a pretty rare combination of flavours. Nothing too wild, just nothing too common. I first saw peach and white chocolate paired together in a book by the ever creative Jack Monroe – who has written several fabulous cookbooks which you can find here.
The sweet juiciness of the peach is an ideal partner for the creaminess of the white chocolate inside these light and fluffy muffins. Coated in a shiny Vanilla Glaze, the flavours are a certifiable party in your mouth. Undeniably sweet, but not falling into the category of sickly, these muffins are an ideal dessert or snack. Though I’m sure they could easily slide into the realms of breakfast for hard core sweet-tooth folks like myself…
Scroll down for a full list of ingredients and instructions on how to make these Peach and White Chocolate Muffins with Vanilla Glaze!
Peach and White Chocolate Muffins with Vanilla Glaze
Peach and White Chocolate Muffins with Vanilla Glaze; sweet and fluffy vanilla muffins, studded with juicy peach slices and creamy white chocolate chunks, dipped in a vanilla glaze.
Notes
BE A MAVERICK: why not add some chopped almonds or some drops of almond flavouring for a tasty flavour twist?
Ingredients
For the Peach and White Chocolate Muffins:
- 250g (1 ⅔ cups) plain flour
- 2 ½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 80g (⅓ cup) caster sugar
- Pinch of salt
- 180ml (¾ cup) full fat milk
- 75ml (⅓ cup) vegetable oil (such as olive or coconut)
- 1 large egg
- 2 tsp vanilla extract or vanilla bean paste
- 150g (5 oz) white chocolate, chopped into small chunks
- 150g (1 cup) fresh or frozen peach slices (I used frozen)
For the Vanilla Glaze:
- 100g (1 cup) icing sugar
- 1 tsp vanilla extract or vanilla bean paste
Instructions
For the Peach and White Chocolate Muffins:
- Preheat your oven - 200°C / 180°C fan / 400ºF / gas mark 6 – and line a 12-hole muffin tin with paper, foil or silicone muffin cases.
- In a large bowl, measure the flour, baking powder, bicarbonate of soda, caster sugar and salt, and whisk together.
- Stir the white chocolate chunks into this dry mixture, coating them in the flour helps to stop them sinking.
- In a separate bowl or large jug, whisk together the milk, oil, egg and vanilla until combined.
- Pour the liquid mixture into the dry mixture, and stir gently until everything is just combined. You don’t want to over-mix as this can lead to dense, heavy muffins!
- Using a large spoon or ice cream scoop, spoon the batter into 9-12 muffin cases, depending on how large you would like your muffins to be.
- Place a couple of peach slices on the top of each muffin-to-be. Press them down a little to settle into the mixture.
- Bake in the oven for 20-22 minutes until well risen, golden, and springy to the touch.
- Once baked, remove from the oven and allow the muffins to cool for 10 minutes in their tin. Meanwhile you can prepare the glaze.
For the Vanilla Glaze:
- Mix the icing sugar with the vanilla and a few tablespoons of water until you have a runny glaze.
- Either spoon the mixture over the warm muffins or simply dunk them into it, until all the muffins are coated with the sweet shiny glaze.
- Enjoy!
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