These peach melba muffins are a moist white cake muffin bursting with juicy peaches, tart raspberries, and topped with a sweet almond crumble and finished with a vanilla glaze!Jump to Recipe
This peach melba dessert was invented around 1892 by famous French chef Auguste Escoffier. A vanilla ice cream base layered with peaches and raspberry sauce, made for Australian soprano Nellie Melba. A play on a classic dessert, the peach melba, these muffins combine all the flavours of this famed recipe into a muffin that is perfect for breakfast, brunch, or any time of day.
For as long as I can remember I’ve loved starting my day with fresh muffins, whether it’s Strawberry Blueberry Muffins with a Streusel Topping or these peach melba muffins. Loaded with juicy raspberries and fresh peaches these muffins are like a bite of summer, and with fresh produce just around the corner this is a recipe you’re absolutely going to want to keep on hand.
These peach melba muffins are so delicious, I love the tart, fresh flavour that the combination of raspberry and peach give, with a sweet almond crumble for a perfect taste and texture balance. Even better these muffins are very easy to make and will be in your oven in no time, the hard part will be resisting eating one before you’ve added the vanilla drizzle!
HOW TO MAKE PEACH MELBA MUFFINS
Preheat the oven and line a muffin tin with paper liners and set it aside. Next sift the flour, salt, and baking soda into a medium bowl and set aside while you prepare the wet ingredients.
In a stand mixer fitted with the paddle attachment, or using a large bowl and electric mixer, add the butter and both sugars. Beat on medium-high until the mixture is light and fluffy. Then add the egg, egg yolks, and vanilla, and mix again until everything is well combined.
Now add half the sifted flour mixture we prepared at the start and mix on low speed until it is just incorporated. Then add the whole milk and mix again on low speed until the milk been fully combined into the batter. Finally add the other half of the flour and mix on low until the flour has just been incorporated.
Once you have your muffin batter prepared take the remaining 2 tablespoons and place it in a bowl with the raspberries and diced peaches. Toss the fruit and flour together until it is well coated and all the flour has been absorbed.
Gently fold the fruit into the muffin batter to combine. The raspberries may break up a little bit, which is completely fine.
Spoon the batter into prepared muffin tin, filling each liner about 3/4 full. Allow it to sit until you’ve made the crumble.
How to Make Crumble for Peach Melba Muffins
Place the almond flour, both sugars, and cold butter into a small bowl. Use a fork to crush the cold butter into the dried ingredients until it resembles coarse crumbs, the mixture should hold together when pressed. Generously sprinkle this mixture over the top of each muffin then place the prepared muffins into the oven to bake.
Bake the muffins they are a light golden colour and a toothpick inserted in the middle comes out clean. Once the muffins are baked remove them from the oven to cool on a wired rack. After about 15 minutes of cooling time, you will be able to add the vanilla drizzle to the muffins and serve. If you’d like to sneak one before you glaze it there is no shame in that either!
To make the glaze add icing sugar, vanilla extract, and milk to a bowl and stir to combine. You want a thick icing that will hold shape but is still able to be nicely pipped or drizzled over the muffins. Use a piping bag, or a spoon, to generously drizzle the glaze over the tops of each muffin then serve.
I hope you enjoy these peach melba muffins as much as I do!
Tips for Success
- Use fresh berries when possible. Frozen, thawed, will work in a pinch, but keep in mind they tend to be soggier and may bleed more than fresh berries would.
- Don’t skip tossing the fruit in flour. This helps the fruit stay evenly spread throughout the muffin, otherwise you may find that all the fruit sinks to the bottom. This is something I do with any fruit, or even chocolate chips, when I add into muffins.
- Don’t stir fruit too hard or else you will cause the raspberries to bleed and your muffins will turn pink. A gentle fold is all it needs.
These muffins will stay fresh at room temperature, in an air-tight container, for about 3-4 days. They can also be frozen, even with the glaze, in an air-tight container for a few months.
Peach Melba Muffins
- 3 cups ap flour plus 2 tablespoons for tossing with the fruit
- 3 tsp. baking powder
- 1/2 tsp. salt
- 6 tbsp. butter room temperature
- 1 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 large egg
- 2 egg yolks
- 2 tsp. vanilla
- 1 cup whole milk
- 1 cup fresh raspberries risned
- 1/2 cup diced fresh peaches peeled
- 1/3 cup almond flour
- 2 tbsp. granulated sugar
- 2 tbsp. brown sugar
- 1/4 tsp salt
- 4 tbsp. cold butter
- 1/2 cup icing sugar
- 2 tsp. pure vanilla extract
- 1/4 cup whole milk
- Start by preheating the oven to 400 degrees, then prepare the muffin tin by filling with paper liners then set aside.
- To make the muffins start by sifting flour, salt, and baking powder into a medium bowl. Stir to combine the ingredients then set aside.
- In the bowl of a stand mixer, fitted with paddle attachment, add the butter and both sugars. Mix on medium high for about 2-3 minutes, until everything is while combined, light and fluffy.
- Add the egg, egg yolks, and vanilla then mix again on medium high until everything is fully incorporated.
- Now get the sifted flour mixture and add half to the bowl of the stand mixer, beat on medium until the flour is just combined. Now add all the milk to the muffin batter and mix on medium until fully combined and smooth. Add the remianing half of flour into the muffin batter and mix on medium low until the flour is just combined, do not over mix.
- In a small bowl place the prepared raspberries and peaches then add the 2 tablespoons of flour. Toss together until most of the flour has been absorbed and the fruit is well coated. Add the floured fruit to the muffin batter and use a spatula to fold the fruit evenly throught out.
- Spoon the muffin batter into each of the prepared liners on the muffin tin so that each one is about 3/4 full. Once you add the crumble topping place the muffins in the oven to bake for about 23-25 minutes, until lightly golden. Remove from the oven to cool for about 15 minutes before you add the drizzle.
- Place the almond flour, both sugars, and salt into a small bowl and mix to combine. Add the cold butter and use a fork to work it into the dry ingredeints. You hould have a coarse crumb that holds together when squeezed. Generously crumble the mixture over the top of the muffins before placing into the oven.
- In a small bowl add the icing sugar, vanilla, and milk stirring to fully combine. You want the mixture to be soft enough to pipe but firm enough to hold its shape. Add more icing sugar if its too thin, or more milk if its too stiff. Use a pipping bag, or spoon, to generously drizzle over the tops of the baked and cooled mufins.