Dense with fruit, studded with macadamias and finished with a thin lemon glaze, these muffins are wholesome yet slightly naughty. Enjoy them at morning or afternoon tea or even for brunch.






Skill level

Average: 3.7 (42 votes)


  • 400 g firm, ripe peaches (about 3 medium)
  • 150 g (1 cup) plain flour
  • 150 g (1 cup) wholemeal plain flour
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 220 g (1 cup) raw caster sugar
  • 55 g (¾ cup) shredded coconut
  • 75 g (½ cup) raw, unsalted macadamia nuts, toasted and coarsely chopped
  • 200 g (¾ cup) Greek-style natural yoghurt
  • 80 ml (⅓ cup) light olive oil or sunflower oil
  • 2 eggs, at room temperature
  • 1½ tsp natural vanilla extract or essence

Lemon glaze

  • 125 g (1 cup) pure icing sugar, sifted
  • 1½ tbsp fresh lemon juice


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 190°C (170°C fan-forced). Line a 12-hole 80 ml (⅓ cup) muffin tray with muffin paper cases.

Sift together both the flours, the baking powder and cinnamon into a large mixing bowl, returning any husks to the bowl. Stir in the sugar, coconut and macadamias.

Halve the peaches and remove the stones. Cut each half into 8 wedges. Add to the flour mixture and gently toss to combine evenly.

Use a fork to whisk together the yoghurt, oil, eggs and vanilla in a bowl or jug. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)

Spoon the mixture into the paper cases, dividing evenly. Bake in preheated oven for 30-35 minutes or until the muffins are golden and cooked when tested with a skewer.

Meanwhile, to make the lemon glaze, combine the icing sugar and lemon juice in a medium bowl and mix until smooth. Cover and set aside while the muffins finish baking.

Remove the muffins from the oven and stand for a few minutes in the tin before transferring to a wire rack. Drizzle a little of the lemon glaze over each warm muffin. Serve warm or at room temperature.


Baker’s tips
• These muffins are best eaten the day they are baked, though 
they freeze well – wrap individually in plastic wrap and then seal in a plastic bag or airtight container. Freeze for up to 3 months. Thaw at room temperature.
• The peaches can be replaced with the same quantity of nectarines, plums, apricots or cherries, pitted and halved.


Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.


Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.


For more recipes, view our online column, Bakeproof: Stone fruit.