You will enjoy these family friendly, easy to make Peach Jam Muffins, with a sweet peach glaze on top! They are delicious and filled with peaches and cinnamon!
Do you enjoy making muffins? I’ve posted a variety of muffin recipes on this blog, including Blueberry Crumble, Banana Espresso Chocolate Chip, Cranberry Orange, Carrot Cake, and Apple Raisin, to name a few.
I really enjoy making muffins for breakfast, and this recipe for a dozen peach jam muffins is EASY, quick, and delicious! Here’s how to make them:
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How To Make Peach Jam Muffins
Preheat oven to 400° F. Peel, pit, and finely dice peaches. Place diced peaches in bowl with vegetable oil, egg and vanilla. Stir well, to combine. TIP: If FRESH peaches are not in season or readily available, you can easily substitute a 16 ounce can of peaches. DRAIN them, then dice them, before adding to recipe.
In separate bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir to mix, then add dry ingredients to peaches, a little at a time, while stirring. Stir only until the batter is combined and moistened. The mixture will be fairly thick.
Fill a 12 cup standard sized muffin tin with paper liners. Spray bottom of paper liners with non-stick spray. Divide muffin batter evenly between 12 muffin holders.
Time To Bake The Peach Jam Muffins
Bake peach jam muffins at 400° F. for 15-20 minutes, or until the tops of the muffins are light golden brown. Remove the pan from oven. Let the peach jam muffins cool in the pan for 5 minutes, then transfer muffins out of pan onto a wire rack to cool.
Brush The Top Of The Muffins With Peach Jam
Use a pastry brush to cover the tops of the muffins with (room temperature) peach jam. I place a piece of wax paper under the wire rack to catch any drips that might occur. I was fortunate to be able to use my homemade canned peach jam for this recipe. YUM!
Time To EAT!
Once the peach jam muffins have cooled to room temperature, they are ready to eat and enjoy! They’re sweet, and filled with peaches. I’m confident you’ll enjoy these delicious treats.
Nothing like a yummy peach jam muffin to bring the taste of summer right onto your breakfast table! See the diced peaches inside the muffin (below)?
These peach jam muffins taste wonderful! They also freeze well, if wrapped well and placed in freezer storage bags. I really hope you will consider making a dozen of them for those you love! Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. Have a fantastic day, friends!
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- 2 peaches (large) , peeled, chopped fine
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 egg , slightly beaten
- 2 cups all purpose flour
- 1/3 cup granulated sugar
- 3 teaspoons baking powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup peach jam , room temperature
- Preheat oven to 400° F. Peel, pit, and finely dice peaches. Place diced peaches in bowl with vegetable oil, egg and vanilla. Stir well, to combine.
- In separate bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir to mix, then add dry ingredients to peaches, a little at a time, while stirring. Stir only until batter is combined and moistened. Mixture will be fairly thick.
Fill 12 cup standard sized muffin tin with paper liners. Spray bottom of paper liners with non-stick spray. Divide muffin batter evenly between 12 muffin holders. Bake muffins at 400° F. for 15-20 minutes, or until tops are light golden brown. Remove pan from oven. Let peach jam muffins cool in pan for 5 minutes, then transfer muffins out of pan onto wire rack.
Use a pastry brush to cover tops of muffins with room temperature peach jam. Once the peach jam muffins have cooled to room temperature, they are ready to eat and enjoy!
No fresh peaches in season? Can substitute a 16 ounce can peaches, drained and chopped fine, if necessary.
Here’s one more to pin on your Pinterest boards!