Peach Breakfast Muffins

Is it breakfast? Am I eating lunch? Is this a snack or my dinner?! In these weird, crazy times, food has become a simple fuel, rather than a luxury, and meal times and snack times can tend to be a little blurred! Meal planning has become near impossible, replaced with a creative mixture of whatever was on the shelves at the time of the once-weekly shop. So these muffins are a perfect breakfast food, snack food and also treat after tea – not too sweet, with tiny punches of peach rippled through them. Best eaten warm, why not heat them up each morning as a little lockdown treat? We deserve something to look forward to each day!

Peach Breakfast Muffins

Makes 6


170g plain flour
1.5 tsp baking powder
scant 1/2 tsp bicarbonate of soda
pinch of salt
1 egg, beaten
120ml natural yoghurt (or peach for extra peachiness!)
45g melted butter
1.5 tbsp honey
30g dark brown sugar
1/2 tsp vanilla extract
90g tinned peach slices, drained and chopped super small


  1. Preheat your oven to 200°C/180°C fan/gas mark 6 and line a muffin tray with six paper or silicone cases.
  2. Mix together your flour, baking powder, bicarbonate of soda and salt in a large bowl.
  3. In a second bowl, mix the rest of the ingredients – the beaten egg, yoghurt, melted butter, honey, dark brown sugar, vanilla extract and finally your peaches (make sure they’re well chopped into teeny tiny pieces!)
  4. Slowly pour the wet mixture into your flour mixture and carefully fold in. I find a silicone spatula works really well for getting it all mixed together without over-mixing!
  5. Using a trigger ice cream scoop, divide the mix equally between your cases.
  6. If you’ve got any, sprinkle over some Demerara sugar for an extra crunchy top.
  7. Fill the remaining cups in your tray half full with water, to keep your muffins moist, and pop the tray into the oven for 18 to 20 minutes.
  8. Give them a little toothpick test before taking them out of the oven – it should come out clean when they’re done.
  9. Eat them while they’re hot!


Adapted from The Genuine American Cookie & Muffin Book by Peter Shaffer