Cinnamon crunch grilled peach muffin loaf

The cook

1. 01

   Step 1SORT THE FIRE

   Set up a lidded kettle BBQ for two-zone cooking, with lit charcoal banked on one side and no coals on the other. Aim for 180°C at cooking-grate level on the indirect side. Clean the grate over the coals. Grease a roughly 1.5-litre loaf tin and line its base and long sides with baking parchment, keeping loose edges trimmed away from the fire.

2. 02

   Step 2CHAR THE PEACHES

   Halve and stone the peaches, then brush the cut faces lightly with the oil. Grill cut-side down over the coals for 3–5 minutes, until marked and releasing easily. Turn and cook for another 1–2 minutes. You want a little char but firm flesh, not peach soup. Transfer to a plate and cool for 10 minutes.

3. 03

   Step 3MAKE THE CRUNCH

   Rub the topping flour and cold butter together with your fingertips until you have coarse crumbs. Stir in the demerara sugar and cinnamon, then squeeze a few bits into small clusters. Keep cool while you make the batter.

4. 04

   Step 4CHOP AND MIX

   Cut the cooled peaches into roughly 15 mm chunks, keeping the skins on. Leave any pooled juice behind so the crumb doesn’t turn soggy. In a large bowl, whisk together the loaf flour, baking powder and salt. In a separate bowl, whisk the caster sugar, eggs, melted butter, yoghurt and vanilla until smooth.

5. 05

   Step 5FOLD, DON’T BATTER

   Pour the wet mixture into the dry ingredients and fold gently with a spatula. When a few flour streaks remain, add the peaches and fold just until combined. The batter should be thick and slightly lumpy. Stop there — overmixing makes a tough loaf.

6. 06

   Step 6LOAD THE TIN

   Spoon the batter into the prepared tin and level it gently, leaving at least 25 mm of headroom. Scatter the cinnamon crunch evenly over the top without pressing it down. Put the tin on the indirect side of the BBQ, completely clear of the coals, and close the lid.

7. 07

   Step 7BAKE IT GOLDEN

   Bake at a steady 180°C for 55–65 minutes. After 35 minutes, rotate the tin so the other end faces the fire. If the topping is already deeply golden, cover loosely with foil. Start checking the centre at 55 minutes: a skewer should come out without wet batter, though a little peach juice is fine. If needed, continue in 5-minute bursts until done.

8. 08

   Step 8GIVE IT A BREATHER

   Leave the loaf in its tin for 15 minutes, then carefully lift it onto a wire rack and peel back the parchment. Cool for at least another 30 minutes before cutting. That pause lets the peach-packed crumb settle rather than collapse under the knife. Serve in thick slices, slightly warm or fully cooled.