Peach Is My Jam!
One of my favorite “earthly possessions” is my beautiful and prolific peach tree. We planted this tree a few years after we moved here and it’s been gifting us more than we can handle year after year.
The only problem is that I hate to waste anything! It nearly kills me trying to use every last bit of peaches. I think a perfectly ripe, juicy peach is probably the closest thing to absolute perfection. So, any peach that hasn’t been ravaged by the birds is mine, all mine!
My Quality Control Chief, Mrs. Pickles
The only down side to a love of fresh peaches is the time of year they are in season. From July to August, I am usually in the kitchen, in 100+ degree days, with a massive pot of boiling water, canning peaches or baking pies.
I usually end up making quite a bit of peach jam. It’s already May, so I have only a few months to use up the last bit of the jam from 2017. Then, before you know it, it’s time to do it all over again. So, I thought a great way to use some in a different way was to bake up some muffins, and the jam is the main ingredient.
Muffin Top
First make your topping. In a small bowl, combine some oats, a little all-purpose flour, some brown sugar, a pinch of salt and butter. Pinch it up to combine. You want a crumble texture. Set aside and make the batter.
Muffin Bottom
In a medium bowl, add the quick cooking oats, flour, baking powder, baking soda, salt, nutmeg and a little cinnamon. Whisk to combine. Then in a separate bowl, add the eggs, milk, vanilla and 1 cup of peach jam and mix thoroughly. Add to the dry mixture and stir to combine. Spoon into paper lined muffin tins. Top each with a teaspoon of jam, then sprinkle each with the crumble mixture. Bake at 400° for about 20 minutes until golden and set on top. Cool and enjoy!
Peach Jam Oatmeal Crumble Muffins
Ingredients
For the Crumble Topping
- 1/2 cup quick cooking oats
- 1/4 cup brown sugar
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter, cut into small pieces
- pinch of salt
For the Muffins
- 1 1/2 cup quick cooking oats
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/4 cup peach jam
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 2 eggs
Instructions
- Preheat oven to 400 degrees Line a muffin tin with papers
For the Topping.
- In a small bowl, combine oats, all-purpose flour, brown sugar, a pinch of salt and butter. Cut the butter into the mixture with a fork or your fingers. You want a crumble texture. Set aside and make the batter.
For the Muffins
- In a medium bowl, add the quick cooking oats, flour, baking powder, baking soda, salt, nutmeg and cinnamon. Whisk to combine. Then in a separate bowl, add the eggs, milk, vanilla and 1 cup of peach jam and mix thoroughly. Add to the dry mixture and stir to combine. Spoon into paper lined muffin tins. Top each with a teaspoon of jam, then sprinkle each with the crumble mixture.
- Bake for 20 minutes until golden and set on top.
