Peach Jam Muffins

These small batch peach jam muffins are just the right amount of sweet, perfect for breakfast or snack time. Use store-bought or your homemade jam to make them!

Whenever I think of peaches, I can’t help but think of my mom since it’s her favorite fruit. In past years I’ve balked at paying the out of season prices for peaches but Mom is on hospice care now, living with us, and I’d pay any price to buy her favorite things for her. Her smile lightens my heart and is worth any amount of money! 

For this month’s Muffin Monday, I baked muffins I knew she’d love with peach jam I put up a while back. And she did! She still gets so much enjoyment out of eating, which I am grateful to encourage. Yesterday evening I cooked her chicken livers with smothered onions, mashed potatoes and fried okra. She was in heaven! It’s not everyone’s favorite meal but it is one of hers. 

I like to swirl the peach jam through the muffin batter rather than make a homogeneous mix but you do you. You can also mix it right in. 

Peach Jam Muffins

Combine my favorite easy quick bread breakfast muffin recipe with your homemade or favorite brand of peach jam (or any jam, to be honest) to make these delicious muffins for breakfast or snack time.

Ingredients for six muffins

1 cup or 125g all purpose flour

2/3 cup or 132g sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 cup or 120ml minus 1 tablespoon milk (*instructions below)

1 tablespoon lemon juice

3 tablespoons or 45ml canola or other light oil

1 large egg

1/4 cup or 60ml peach jam

*Put your lemon juice in a measuring vessel and then add milk up to the 1/2 cup or 120ml mark. Set aside.

Method

Preheat oven to 350°F or 180°C. Generously grease cups and top of 6-cup muffin pan or line it with paper muffin cups.

Whisk your flour, sugar, baking powder, baking soda and salt together in a large bowl.

In another bowl, whisk together your soured milk, oil and egg.

All at once, add the wet ingredients to the dry. 

Gently fold just until dry ingredients are moistened. There may be little bits of flour showing and that's just fine. 

Spoon the peach jam on to the batter, then fold it in. You want ribbons of jam, not a homogenous batter. Unless you want a homogeneous batter. Again, you do you.

Divide your batter relatively evenly between the 6 muffin cups. Top with a little more jam, if you have it. Never mind if you don't. I was about at the bottom of my jar. 

Bake the muffins for 20-25 minutes in your preheated oven, or until they are golden.

Mine kinda puffed up more than anticipated so the tops were overlarge but they were delicious and that’s what counts. Everyone loves a big muffin top, right? I’ve been told it’s the favorite part. 

Remove the pan from the oven and let the muffins cool for a few minutes before removing them from the pan and onto a wire rack.

Enjoy!

As mentioned above, it’s Muffin Monday, which means it’s time for my blogger friends to share their muffin recipes. Check out the links below

• Cranberry Orange Muffins from Jolene's Recipe Journal
• Peach Jam Muffins from Food Lust People Love
• Pecan Butterscotch Muffins from Karen's Kitchen Stories
• Pumpkin Stout Raisin Muffins from Passion Kneaded
• Sourdough Pumpkin Cream Cheese Muffins from Zesty South Indian Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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