A weekend at home seems like a real blessing by now. I haven’t been home in 8 months! That’s the longest I haven’t been home in like forever!
I had volcanoes stopping me, snow storms holding me back, and this time I was praying the tube wouldn’t break down/be stuck/be held by various signalling problems. And it didn’t! I managed to get to the airport 40 minutes before departure (phew, 10 minutes later and I would have had to significantly bribe the check-in desk) and embarked on a flight to lovely Luxembourg.
Home. Home, sweet home. I could write pages about it, but I won’t. Not just yet. Three days in Luxembourg are way too short to even think about taking photos for this blog. One day, sooner or later, I will write a whole post about my small country, so patience please.
For now, let’s turn to these lovely breakfast muffins! It’s summer and peaches are everywhere. Don’t you just like to just bite into a crisp cold peach?! It’s heaven. Or quickly cook them with a dash of wine and cinnamon, then scoop over some creamy vanilla ice cream? Yuuuum. Or bake them with some crumble on top? Yes! Name anything and I like it!
So this recipe combines the very best ingredients and techniques to make our lovely peaches the star on your breakfast table. Paired with a cinnamon wholemeal cake, and topped with a toffee crumble, these muffins are the essential summer good-morning food. Enjoy! ★
Breakfast Muffins with Peaches
Makes about 8 small cupcakes or 4 big ones (pictured)
For the crumble:
25g brown sugar
35g oat flakes
For the cake batter:
80g brown sugar
125g natural yoghurt
60g plain white flour
60g plain wholemeal flour (for pastries and cookies)
2 tsp baking powder
2 tbsp cinnamon
1 tsp vanilla extract
1 pinch salt
Preheat the oven to 180°
Prepare the crumble topping: melt the butter and mix it with the sugar and oat flakes. Put into an oven proof dish and bake for about 15 minutes or until the mix caramelizes. Remove from the oven and set aside until later.
Meanwhile prepare the cake batter: in a bowl combine the softened butter with the sugar until creamy. Add the egg, yoghurt and vanilla essence and mix until smooth. Mix the flour with the baking powder, cinnamon and salt. Gradually add to the egg mix and beat until creamy. Cut the peaches into chunks and carefully incorporate them to the batter.
Put cupcake papers into a cupcake mould and distribute the batter between them. Bake for 5 minutes.
After 5 minutes, take the cupcakes out of the oven and sprinkle some crumble on top of each one. Bake for a further 20 minutes or until nicely golden and a skewer inserted into a muffin comes out without any batter sticking to it
PLEASE NOTE: These muffins don’t rise much in the oven, so make sure to fill your muffin tins to the top. Mine look so big since I used deep muffin tins, the size of two ordinary cupcakes.