Peach, Rosemary & Olive Oil Muffins
This is the peach muffin flavour combo you’ve been looking for. Spoiler, it’s amazing. The sweet-tartness from the peaches, paired with fruity olive oil and a hint of savoury from the rosemary, all baked into a soft as anything muffin is a combo you won’t forget. I dare you to try it.
Peach, Rosemary & Olive Oil Muffins
Peach, Rosemary & Olive Oil Muffins
Peach, Rosemary & Olive Oil Muffins
Anyone else obsessed with flavour combinations that break your brain, but in a good way? Recipes like this are why I created my blog, they sound kinda weird, but they’re really, really good.
Combining fruit and herbs in baking is a lot of fun, but it's the crunchy sugar crystals on top that seal the deal of deliciousness.
While fresh peaches are ideal, you can absolutely use tinned peaches when out of season. They just won’t have that slightly tart note that comes with fresh peaches.
Cooking tips for peach muffins
- If peaches aren’t in season don’t worry, tinned peaches work well, but a word to the wise, when you buy tinned peaches by weight, that weight also include the liquid, so a 400g / 14oz tin of peaches may only get you about 250g / 9oz of actual peach.
- Adding rosemary on top as a garnish will obviously really add a rosemary forward flavour. So if you want to play it safe, just stick with with the rosemary that is baked into the muffin
More baking goodness
- If you’re in your baking era, then be sure to try my cinnamon crunch banana muffins, they’re next level yum.
- When strawberries are in season, my roasted strawberry tart is a must.
Because these muffins contain fresh peaches, they’re best stored in an airtight container at room temperature lined with paper towel for up to 2 days in warm weather, or 3 days in cooler conditions. For longer storage, refrigerate for up to 5 days and warm slightly before serving. Store up to 3 months frozen.
Ingredients and substitutions
How to make it - step by step!
Preheat the oven to 180 C / 355 F. Dice your peaches.
Combine your wet ingredients in a bowl, then add the dry ingredients, mix through.
Add most of the diced peaches and mix through, reserving a couple for topping on each muffin.
Line a muffin tray and add the batter, then top with remaining diced peach.
Top with sugar. Bake for 18-20 minutes for small muffins, 25-30 mins for large muffins.
Remove from the oven, allow the muffins to cool for about 5 minutes in the tray before transferring to a wire rack. Top with a little extra sugar and a couple of rosemary leaves to each muffin for decoration and extra rosemary-ness (optional).
Preheat the oven to 180 C / 355 F. Dice your peaches.
Combine your wet ingredients in a bowl, then add the dry ingredients, mix through.
Add most of the diced peaches and mix through, reserving a couple for topping on each muffin.
Line a muffin tray and add the batter, then top with remaining diced peach.
Top with sugar. Bake for 18-20 minutes for small muffins, 25-30 mins for large muffins.
Remove from the oven, allow the muffins to cool for about 5 minutes in the tray before transferring to a wire rack. Top with a little extra sugar and a couple of rosemary leaves to each muffin for decoration and extra rosemary-ness (optional).
Watch the how to video
Watch the how to video
Peach, Rosemary & Olive Oil Muffins
- 75g olive oil
- 165g sour cream
- 180g brown sugar
- 1 large egg + 1 extra yolk
- 1/2 tbsp vanilla paste or extract
- 250–280g peaches
- 215g plain / all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp bicarb / baking soda
- 1/2 tsp salt
- 1 tbsp rosemary, finely diced
- 1/2 tsp ground cinnamon
- 1 tbsp raw / turbinado or demerara sugar
- Preheat the oven to 180 C / 355 F. Dice your peaches.
- Combine your wet ingredients in a bowl, then add the dry ingredients, mix through.
- Add most of the diced peaches and mix through, reserving a couple for topping on each muffin.
- Line a muffin tray and add the batter, then top with remaining diced peach.
- Top with sugar. Bake for 18-20 minutes for small muffins, 25-30 mins for large muffins.
- Remove from the oven, allow the muffins to cool for about 5 minutes in the tray before transferring to a wire rack. Top with a little extra sugar and a couple of rosemary leaves to each muffin for decoration and extra rosemary-ness (optional).