Go Back
Print

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.