Sunday Brunch: Peach Melba Muffins



It’s Sunday, and it’s also my owner Momo’s birthday! Happy birthday, Momo!!

But, to my disbelief, she was getting ready for work this morning! I told her that Sunday, especially birthday Sunday, is a day to live like me – A CAT! No fuss. No huff. Just pleasure. However, she tried to explain to me a very weird human concept of weekend shifts, which she miserably failed…

So, I insisted her to at least have breakfast in the bed as a birthday treat. I baked these Peach Melba Muffins for us. These muffins are tribute her name ‘momo’, which means peach in Japanese.

Momo enjoyed the muffins. She gave me a nice pat on the head and set off to work with smile on her face.


Makes 8 muffins

2 fresh yellow peaches
150g raspberries
350g plain flour
1 tbsp baking powder
100g caster sugar
A pinch salt
100g unsalted butter, melted
140ml plain yogurt
6 tbsp whole milk
2 eggs
1 tsp vanilla extract

50g icing sugar
⅓ tsp vanilla extract

Almond flakes to sprinkle


  1. Preheat the oven to 200C/Gas 6.* Line a muffin tray with 8 muffin cases.
  2. Cut a small, shallow X in the bottom of each peach. Place the peaches in a large pot of boiling water for about 30 seconds to 1 minute, then transfer to a large bowl of ice water. Let cool. This blanching process makes it easy to peal off the hairy skins. Peel, halve, and stone, then, cut ½ of one peach into 8 thin wedges and the rest into small dices.
  3. Combine the flour, baking powder, sugar and salt in a large bowl.
  4. Combine the yogurt, milk, eggs and vanilla extract in a jug, then add into the dry ingredients. Beat with a wooden spoon until just mixed into a thick, smooth mixture. Don’t overmix.
  5. Stir in the diced peach and raspberries (retaining 16 raspberries for decoration) until just evenly distributed.
  6. Spoon into the prepared cases – they should be nice and full, then arranged one sliced peach and 2 raspberries on top of each muffin. Bake in the oven for 25-30 minutes, or until light golden. A skewer poked in the centre should come out clean. Set aside to cool for 10 minutes, then remove from the tins and cool completely on a wire rack.
  7. For the icing, mix the icing sugar and a little water to form a thick yet runny icing. Add the vanilla extract. Once the muffins are cooled, drizzle the icing over the tops and sprinkle the almond flakes. Set aside to set.

*Every oven is unique. Know your oven and adjust the temperature and baking time.

Purrfect peachy muffins for Momo and me!
Purrfect peachy muffins for Momo and me!

One thought on “Sunday Brunch: Peach Melba Muffins

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s