Just think of the smile on you and your family’s faces when they sink their teeth into this scrumptious muffin topped with fresh peach jam! Breakfast and break-time just got very exciting!
Peach Cobbler Muffins
- 2 – cups all purpose flour
- 1 – tablespoon baking powder
- 1 – teaspoon salt
- 3/4 – cup sugar, separated
- 2 – eggs, slightly beaten
- 1 – cup buttermilk
- 6 – tablespoons butter, melted
- 1½ – cups peeled, chopped, fresh peaches (can also use canned)
- 1 – teaspoon vanilla extract
- Topping:
- 1/2 – cup all-purpose flour
- 1/2 – cup sugar
- 4 – tablespoons cold butter
- Preheat the oven to 400°F Grease muffin pans with non-stick spray or use muffin liners and set aside. Medium bowl: Add chopped peaches, 1/2 cup sugar. Mix and let peaches sit while batter is prepared.
- Stir flour, baking powder, and salt until completely mixed. Place the sugar, eggs, buttermilk, butter, and vanilla in a large bowl and mix well. Combined dry ingredients and mix by hand just until the batter is blended; should not be completely smooth. Fold in the peaches.
- Spoon batter into prepared muffin pans, filling each cup about two-thirds full. Mix topping ingredients together your fingers. Add about one tablespoon on top of each muffin.
No-Cook Fresh Peach Freezer Jam (small batch)
- 3 cups crushed or finely chopped fresh peaches
- 1 1/3 – cups regular sugar
- 2 – tablespoon bottled lemon juice
- 2 – 0.6 oz packets instant pectin (for no-cook freezer jam)
- 3 – 4 Ball 8 oz freezer jars or plastic containers
- Stir peaches, sugar and lemon juice in a medium to large bowl, let stand 10 minutes. Add in pectin gradually to prevent clumping, stir 3 minutes. Ladle jam into clean jelly jars or plastic freezer containers and let stand 30 minutes. Store in the freezer for up to 6 months, or in the refrigerator for 1 week.
- For the muffins, this recipe yields about twelve (12) and they bake for 18-20 minutes. We recommended you wait about ten minutes after baking so they’ll cool but we all know we can’t wait. The warmer the better – just add butter!
Take your jam out of the freezer about a half hour before using it and remember that it’s good on toast, bagels, Greek Yogurt and even cottage cheese!
Article Source: Mommy’s Kitchen.
