Today I present to you the Recipe for Peach Muffins without lactose and butter, perfect for those lactose intolerant! When I think about it, I’ve rarely offered lactose-free recipes, but I have several friends and colleagues who are intolerant, so I experimented (twice) with this recipe! The first time, they turned out hard and unattractive, almost like I had never made muffins before. The second time, however, I balanced the ingredients differently, and the result is what you see and what my colleagues at the hypermarket branch where I work enjoyed!
Peach Muffins after Peach Muffins they devoured them! I especially thank Giorgia for encouraging me to try something different from my usual recipes with butter or milk. In this peach dessert, you’ll find lactose-free milk that you can replace with an equal amount of water. You won’t find butter and especially not too much sugar, just 60 grams!
Before moving on to the recipe, remember that you can become a follower of the blog’s Facebook fan page Le Ricette di Bea (by clicking here) where you will find the Recipe of the Day every morning, or the Instagram profile (click here) with many curiosities and food content and more.
Below you will find other peach dessert recipes made with fresh peaches or canned peaches. Alternatively, given the season, you can also find cherry recipes. From Cherry Muffins to Cherry Plumcake. All the following links are clickable and will take you to the recipe you choose.
Welcome back to my kitchen, let’s put on our apron, turn on the oven, and start this preparation. The softest and most delicious peach dessert of the summer is served!
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 139.88 (Kcal)
- Carbohydrates 20.81 (g) of which sugars 7.99 (g)
- Proteins 3.84 (g)
- Fat 5.33 (g) of which saturated 1.33 (g)of which unsaturated 3.86 (g)
- Fibers 1.94 (g)
- Sodium 27.90 (mg)
Indicative values for a portion of 41 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 nectarines (you can also choose yellow peaches)
- 2 eggs
- 1/4 cup sugar (up to a maximum of 1/3 cup)
- 3 tablespoons lactose-free milk (in my case Zymil lactose-free)
- 3 tablespoons water
- 2 tablespoons vegetable oil (or sunflower oil)
- 1 1/2 cup flour (for soft cakes)
- 1/4 cup cornstarch (or potato starch)
- 1 packet baking powder
- 2 tablespoons lemon juice
- to taste brown sugar
- to taste powdered sugar
Recommendations: the milk, eggs, and water must be at room temperature. Don’t take the milk from the fridge or the eggs from the fridge, please. Find out why you shouldn’t do this by reading the 5 Mistakes Not to Make When Preparing a Dessert!
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Cutting board
- 3 Spoons
- 1 Knife
- 1 Muffin tin
- 1 Oven
- 1 Cooling rack
- 1 Scale
- 1 Small bowl
Steps
The Peach Muffins without butter recipe is very simple, which is why I invite you to immediately turn on the oven, setting it to 338-356°F in static mode. Now let’s focus on the nectarines. After washing and patting them dry with a cloth or paper towel, place them on a wooden cutting board and slice them with a non-serrated knife. Cut the nectarine into medium-small pieces.
Place the nectarine pieces in a small bowl and drizzle them with a tablespoon of lemon juice. Stir quickly with a teaspoon. I don’t add sugar at this stage because I want to keep the sugar level low for this recipe.
Now take the high-edged bowl and start preparing the batter for the Peach Muffins. I generally use the same measurements and follow the same recipe to make Muffins. However, this time I couldn’t use regular milk or butter, so I revised the whole thing. Let me explain!
I cracked two eggs into the bowl and added the 1/4 cup of sugar. I worked the mixture for a few minutes with the electric whisks until it became frothy. In the video recipe above, you can clearly see the consistency the eggs should have before proceeding with the rest of the preparation. Then weigh the flour, add the cornstarch or potato starch, and the packet of baking powder. We’re ready to add the flours to the eggs. Take a sieve and, spoon by spoon, add the flours to the bowl by sifting them directly into it. This step is also shown clearly in the video.
Then add the tablespoons of liquids: tablespoons of lactose-free milk, water, and oil as indicated in the ingredients list. It doesn’t matter whether you add the lactose-free milk first, then the water, and then the vegetable oil, as long as they are added at this stage of the recipe. Now add the reserved tablespoon of lemon juice. If you think the mixture is still too thick and not creamy enough, add one or two more tablespoons of liquids. Now work again with the electric whisks until you get a creamy and homogeneous mixture, free of lumps.
Now take the 12-muffin tin and line it with muffin paper liners. Use a spoon to fill each liner with the batter up to 3/4 of its capacity. Then add the nectarine pieces. Sprinkle the surface of all the muffins with some brown sugar and place them in the oven. The minimum baking time is 20 minutes, up to a maximum of 25 minutes. As I always say, my oven is very old, so the first 12 muffins were ready to be taken out after about 24 minutes. For the second batch, 21 minutes were enough. The oven was already up to temperature.
Let the Peach Muffins without butter and lactose cool at room temperature. Before serving them to your loved ones or guests, sprinkle the peach muffins with powdered sugar. Delicious and super soft, they will disappear in no time! I just want to remind you that I look forward to the next recipe and, as always, I wish you bon appétit!!!
Storage and Variations
of Peach Muffins without lactose:
You can store the Peach Muffins in classic containers with lids for a couple of days so they don’t become hard. However, you will see that they will be gone sooner!
If you are not lactose intolerant, of course, you can use regular milk, as long as it is at room temperature. If you want to use butter, remove the amount of milk and add about 60 grams (1/4 cup) of melted butter, then let it cool.
Regarding the peaches, you can use nectarines as I did, or yellow peaches. I chose nectarines for their skin, which doesn’t need to be removed and can add color to my peach dessert. I also chose them because they are firmer and, in my opinion, hold up better during baking.
Cornstarch, maizena, or potato starch? Use whatever you have in your pantry, just ensure you follow the indicated amount.
