These Peach Jam Muffins are a great recipe using peach preserves that taste like a jelly donut!
You can easily substitute the peach jam with other fruit jam or jelly such as raspberry or blueberry preserves.
This recipe makes 18 large size muffins, or 12 large size muffins and 16 mini size muffins.
FOR THE MUFFINS
3 cups all-purpose flour
1 1/2 tbsp. baking powder
1/8 tsp. salt
3/4 cup granulated sugar
1 1/2 cup milk (slightly warmed)
2/3 cup melted unsalted butter, cooled
1 1/2 tsp. vanilla extract
Peach Jam or Jelly Preserves (about 1/2 cup)
FOR THE TOPPING
1/4 cup unsalted butter
1/4 cup granulated sugar or raw sugar
In a large size bowl, whisk together the flour, baking powder, salt and sugar.
In another large size bowl, lightly beat the eggs with an electric hand mixer, then beat in the milk, melted butter, and the vanilla extract.
Make a "well" in the center of the dry ingredients mixture, and pour in the egg mixture.
Stir gently with a wooden spoon or spatula just until combined. Do not overmix.
Spoon one half of the batter into greased or paper-lined muffin trays. (18 large size muffins, or 12 large size muffins and 18 mini size muffins).
Add a heaping teaspoon of peach jam or jelly preserves to the center of each (about 1/3 full), then spoon in the remaining batter.
Bake at 400° F for about 15 - 17 minutes for the large muffins, and about 12 -14 minutes for the mini muffins, or until well risen, firm to the touch, and golden in colour.
FOR THE TOPPING
Melt the butter in a small bowl.
Spread the sugar in a wide, shallow bowl.
When the muffins are baked, allow them to cool in the pan for about 5 minutes.
Dip the tops of the muffins in the melted butter (or brush the tops of the muffins with a pastry brush), and then dip the muffin top in the sugar.
Serve muffins warm, or transfer them to a wire rack to cool completely.
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