These deliciously moist Peach Melba Muffins are made with canned peaches and filled with raspberry preserves. You will love how easily this recipe comes together and is made with pantry staples. Your friends and family will go wild over these perfect muffins!  

What is Peach Melba?

Peach Melba is a dessert of peaches, raspberry sauce, and vanilla ice cream. It was thought up in the late 1800s by the French chef Auguste Escoffier at the Savoy Hotel, London, to honor the Australian soprano Nellie Melba.

Ingredients Needed

1 cup of all-purpose flour 

1/3 cup of sugar 

1/2 teaspoon baking powder

1/2 teaspoon baking soda 

1/4 teaspoon salt

1/3 cup of oil or melted butter

1 cup of diced canned peaches– DO NOT DRAIN JUICE

One egg 

One teaspoon of pure vanilla extract 

Raspberry preserves- about one tablespoon in the center of each muffin. I used Smuckers, but any brand will work.

Equipment

Muffin Tin

muffin liners or cooking spray

mixing bowl

whisk or mixer

oven

Instructions

1. Preheat oven to 350 degrees.

1. Mix peaches, vanilla, oil, sugar, and egg in a large bowl. Bowl. When you stir or mix, Press down to smash the peaches slightly. Make sure you beat the egg entirely. Set aside the orange mixture.

2. Stir dry ingredients in a second bowl: flour, baking soda, baking powder, and salt.

3. Add dry flour mixture to the peach-egg mixture and mix well until you form a batter.

4. Using a cookie scoop, spoon batter into the muffin pan cup 1/2 way full. Add a scoop of raspberry jam into each muffin, then place one more ladle of peach muffin batter on top.

5. Bake in the oven for 20-23 minutes. Your muffins should be golden brown, and a toothpick should come out clean.

6. Remove from oven and let cool for at least 5-10 minutes before removing the muffin liner to eat.

Storage

You can store the leftover muffins in an airtight container at room temperature for up to five days. You can also freeze them for up to a month. Storing these muffins in the fridge might dry them out.

5 from 1 vote

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Peach Melba Muffins

These deliciously moist peach melba muffins are made with canned peaches and filled with raspberry preserves.  You will love how easily this recipe comes together and is made with pantry staples.  

Ingredients

• 1 cup all- purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup diced canned peaches DO NOT DRAIN JUICE
• 1/3 cup sugar
• 1/3 cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• 1 egg
• Raspberry Preserves

Instructions

1. Preheat oven to 350 degrees.

2. Mix peaches, vanilla, oil, sugar, and egg in a large bowl.  When you stir or mix, Press down to smash the peaches slightly. Make sure you beat the egg entirely. Set aside the peach mixture.

3. Stir dry ingredients in a second bowl. Flour, baking soda, baking powder, and salt.

4. Add dry flour mixture to the peach-egg mixture and mix well until you form a batter.

5. Using a cookie scoop, spoon batter into the muffin pan cup 1/2 way full.  Add a scoop of raspberry jam into each muffin, then place one more peach muffin batter on top.  

6.  Bake in the oven for 20-23 minutes.  Your muffins should be golden brown, and a toothpick should come out clean.

7.  Remove from oven and let cool for at least 5-10 minutes before removing the muffin liner to eat.

If you liked these peach melba muffins, you should also try the following:

Crushed Pineapple Muffins

​Mandarin Orange Muffins

Peach Melba Dump Cake

Peach Cream Cheese Cookies

These muffins are so sweet that you can easily add a whipped frosting and call them peach melba cupcakes! My kids LOVED this muffin recipe! My 9-year-old keeps asking when I am going to make them again.

Did you make these Peach Melba Muffins? How did you like them? I would love to hear how they turned out for you! Please comment below this blog post or tag me on social media and tell me how you liked them! You can find me on Facebook, Twitter,  Instagram, or Pinterest.