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Photograph of Peach and Vanilla Muffins with Mascarpone Cheese

Peach and Vanilla Muffins with Mascarpone Cheese

These light and fluffy vanilla flavoured muffins are loaded with yoghurt and chopped fresh peaches with a delicious spoonful of sweet mascarpone cheese in the centre of each.

Course afternoon tea, Any time of the day!, Breakfast, brunch, Morning Coffee, Snack
Keyword mascarpone cheese, muffins, peaches, vanilla
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12
Author Susan

Ingredients

Core ingredients:

  • 100g unsalted butter 
  • 100g caster sugar
  • 200g natural yoghurt
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 250g plain/all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon fine salt

Additional ingredients:

  • 200g peeled and chopped peaches or nectarines, stone removed
  • 12 teaspoons mascarpone cheese
  • 3 teaspoons caster sugar
  • 4 teaspoons Demerara sugar – to sprinkle on at the end

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7 (Unless freezing.)

  3. Melt the butter in the microwave in a microwave safe bowl. (If you do not have a microwave, you can melt the butter in a large saucepan and then use the saucepan as your mixing bowl – if you are using a metal balloon whisk, make sure your saucepan is not non-stick!) Leave to cool slightly whilst you collect the remaining ingredients together.

  4. Peel and halve the peaches and remove the stones. Chop each half into small pieces.

  5. Mix the mascarpone cheese with the caster sugar and set aside.

  6. Add the sugar, yoghurt, eggs and vanilla extract to the melted butter. Mix thoroughly with a balloon whisk.

  7. Place a sieve over the top of the bowl and weigh in the flour, baking powder, bicarbonate of soda and salt. Sieve over the egg mix.

  8. Fold until 80% mixed in.

  9. Add the chopped peaches and fold in. Do not over mix – it is OK to have a few lumps.

  10. Divide roughly half the muffin batter equally between the muffin cases.

  11. Add a teaspoon of the mascarpone and sugar mixture to the centre of each muffin.

  12. Divide the remaining muffin batter equally between each muffin.

  13. Sprinkle over some Demerara sugar. You can actually freeze these muffins at this stage, before cooking, and then cook them from frozen. If freezing, leave in the tin and put in the freezer straight away. When frozen, cover with cling film.

  14. Put into the oven on the middle shelf for 5 minutes, if cooking immediately, or 10 minutes, if cooking from frozen.

  15. After the 5 minutes (if cooking straight away) or 10 minutes (if cooking from frozen), turn the oven down to Fan Oven 160°C /180°C/350°F/Gas 4 and cook for a further 15 – 20 minutes or until cooked. They are cooked when they are golden brown and a toothpick inserted into the centre of the sponge is clean.

  16. Leave in the cake tin for 5 minutes and then transfer to a cooling rack.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons 
  • chopping board and knife
  • mixing bowl 
  • 12 hole muffin tin and paper cases
  • ice cream scoop, spatula and balloon whisk

Suggested accompaniments:

  • mascarpone cheese
  • butter
  • honey/maple syrup
  • yoghurt
  • ricotta cheese
  • fresh fruit
  • stewed fruit
  • nuts eg pecan nuts
  • seeds eg pumpkin or sunflower

Storage: 

These muffins are best eaten on the day they are made. However, they will store well in an airtight container for 2 -3 days, or in a fridge or 4 – 5 days. If you are storing them in the fridge, allow time for them to come to room temperature before eating.

What is the best way to freeze uncooked muffins?

You can freeze these muffins before you cook them. All you need to do is:

  1. Prepare to the end of point 13 above.
  2. As soon as the muffins are prepared, place them in the freezer in the muffin tray immediately. Please note:
    • Leaving them in the muffin tray ensures they keep their shape.
    • If you do not do freeze them immediately, the raising agents will start to activate and this will reduce their effectiveness when you cook the muffins.
  3. Most likely the muffins will freeze onto the tray and you will not be able to remove them. I tend to leave them in the tray and cover with clingfilm until I cook them. However, if you need to use the tray for something else, pour around 2½cms/1 inch hot water into your kitchen sink and sit the tray in the hot water. The muffins should quickly release from the tray after around 10 – 20 seconds. These can now be stored in an airtight container or freezer bag in the freezer.
  4. When you are ready to cook the muffins, preheat the oven.
    • Transfer the frozen muffins directly from the freezer into the oven in a muffin tray.
    • Cook as normal, apart from cooking at the higher temperature for 10 minutes, rather than 5 minutes.

What is the best way to freeze cooked muffins?

You can also freeze these muffins after they have been cooked, for up to 3 months. Once cooked, allow to cool and freeze as soon as possible in an airtight container.