Friday, September 6, 2013

Peach Cobbler Muffins & Fresh Peach Freezer Jam

Simple peach cobbler muffins and peach freezer jam made with locally grown peaches.
One of my favorite things about summer is the abundance of all my favorite fresh fruits and vegetables. We plant a garden every year so we can take advantage of growing our own vegetables. It can get pretty hot and dry here in Texas, so some vegetables thrive better than others. 

We seem to have great luck with butter lettuce, zucchini, green bell peppers, tomatoes, jalapenos, potatoes, onions and yellow squash. When it comes to fruits it never seems to go as well. We have had great success growing strawberries, blackberries and occasionally watermelons it all just depends on the weather. 

The Texas heat can ruin a garden pretty quickly, so I depend on a few fruits that are available at the grocery store or farmers market. Now that Walmart is working with local farms to get more locally grown produce that's where I've been purchasing the majority of my fruits.

Take these peaches for instance. I usually purchase my peaches at a local peach orchard in Terrell, but I wasn't able to make a trip, so I relied on store bought peaches from my local grocery store. I wasn't too worried about the peaches, because lately I noticed the produce at Walmart has improved tremendously. 

Walmart even has a few organic options. I also recently found out that they now offers a 100% fresh produce guarantee.  I'm so excited that Walmart is working with local farmers to obtain more of their fruits and vegetables, because it's important to me to support out local farms.   

The peaches I bought were so fresh that I actually picked up more than enough, so I could make the muffins and some freezer jam (recipe below). For the muffins I adapted a basic vanilla muffin recipe and tweaked it a bit to come up with a peach cobbler version. The results were delicious!

Let the muffins cool slightly and enjoy. The fresh peaches really makes these muffins taste so fresh and good.

Yield: 12
Author: Tina Butler | Mommy's Kitchen
Peach Cobbler Muffins

Peach Cobbler Muffins

Simple peach cobbler muffins and peach freezer jam made with locally grown peaches.
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min


  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4  cup sugar, separated
  • 2 eggs, slightly beaten
  • 1 cup well shaken buttermilk or milk
  • 6 tablespoons butter, melted
  • 1 1/2- cups fresh peaches, peeled and chopped or(canned can also be used in off season)
  • teaspoon vanilla extract
Crumb Topping
  • 1/2  cup all purpose flour
  • 1/2  cup sugar
  • 4 tablespoons cold butter


  1. Preheat the oven to 400°F Grease muffin pans with non stick spray or use muffin liners and set aside.
  2. In a medium size bowl add the chopped peaches and 1/2 cup sugar. Give it a good mix and let the peaches sit while the batter is prepared.
  3. In a large bowl, stir together the flour, baking powder, and salt until completely mixed.
  4. Add the remaining sugar, eggs, buttermilk, melted butter, and vanilla in a large bowl and mix well.
  5. Mix by hand using a wooden spoon or spatula, just until the batter is blended; it should not be completely smooth. Fold in the peaches.
  6. Spoon the batter into the prepared muffin pans, filling each cup about two-thirds full.
  7. Mix the topping ingredients together using a pastry blender or use your fingers. Add a about one tablespoon on top of each muffin.
  8. Bake for 18-20 minutes, or until a toothpick inserted comes out clean and the muffins spring back when touched.


You can make you own sour milk. For every one cup of regular milk add one tablespoon of white vinegar or lemon juice. Let the mixture set 5 minutes before using. Canned peaches can also be used if fresh peaches are out of season. 

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I love homemade jam's and jellies, but sometimes I just don't have the time to make a full batch of cooked jam. That's why I love freezer jams. All you have to do is chop up the fruit, add the sugar, lemon juice, instant freezer jam pectin and mix. 

I found a few packets on clearance for .50 each, so I grabbed a bunch. Freezer jam is perfect for anyone new to jam making. I love using freezer jam to use on toast, bagels or as a topping on cottage cheese or homemade Greek yogurt. I hope you'll give this easy freezer jam recipe a try, because it's so good.

adapted from: Ball Canning

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Anonymous said... #

do you take a little out a a time or take out the whole jar and try to eat it up before it goes bad. How long does it take to go bad. We don't eat jam that quick but love it

Tina Butler said... #

I keep mine stored in the freezer. When I want to use it I just let it sit out on the counter about 20 minutes before using. It also lasts up to 1 - week stored in the refrigerator. It's great on toast, English muffins, biscuits, croissants or plain greek yogurt.

Karen L. said... #

Can you use Splenda instead of regular sugar?

Anonymous said... #

Karen - I've found that Stevia works good in place of regular sugar.

Anonymous said... #


Anonymous said... #

Could you swap out strawberries for peaches?

Anonymous said... #

Can you make this with other fruit as well? Do you change anything other than the type of fruit?

Linda said... #

There is a recipe for freezer strawberry jam in the package of liquid pectin, It is great and you can use a mixture of blueberries, strawberries and red raspberries

LoriU said... #

Thanks for the Peach Cobbler Muffin recipe and the video about how to choose peaches! I never know what to look for so this helps!!

Anonymous said... #

What kind of pectin are you using. I can't find any that is only .6 ounces.

Pam McD said... #

Just made muffins this morning. Oh my, they are absolutely delicious!!! What a great find!

The Krafty Kat said... #

Oh my!!! These muffins are sooo good! Melt in your mouth
yummy! Now that fresh peaches are so economical, I paid
$1.00 for 4 pounds, why wouldn't you want to make
Cheers to you Texas Momma, I spend lots of time in
Texas with my family, so I know the peaches are
Thank you!

Unknown said... #

I looked at all the pectin packages and found none that were that amount.0.6 oz. I have one that is 1.59 oz.I am just not finding any with that measurement. I want to make this please help.

dja said... #

I am a little confused. You have 3/4 cup of sugar, separated, in the muffins and show 1/4 cup for the topping so I am assuming you use 1/2 cup in the muffins; however, you have 2 cups of flour in the recipe for the muffins with no reference to separated and another 1/2 cup in the topping. Is the flour supposed to be separated also, i.e. 1-1/2 cups in the muffins and 1/2 cup in the topping or is the flour in the topping in addition to the 2 cups in the muffins? I have the same question about the butter. Is it separated 2 Tbsp. in the muffins and 4 Tbsp. in the topping or is it 6 and 4 for a total of 10 Tbsp.? Obviously other people have figured this out without asking since they are mentioning how good these muffins are but I want to get the ingredients right. Would you help me, please.

Tina Butler said... #

The recipe is correct. I have the ingredients separated for the muffins and the topping. For the muffins it is 3/4 cup sugar (separated) 1/2 sugar is used in the peaches and the remaining 1/4 cup is added to the batter. Then the sweetened peaches are added to the batter. The topping has the additional 1/2 cup sugar listed in the ingredients. It is broken down for the muffin ingredients and topping ingredients.

Anonymous said... #

It is really good just with a spoon in the jar going directly to your mouth hehe.

Grace said... #

Can you leave out the topping? Thanks

Tina Butler said... #

Yes you can definitely leave off the topping for the muffins.

mrlynch746 said... #

Hello ... I make jam all the time only using fruit, sugar and lemon juice. No pectin! I always have one jar in the fridge and one in the freezer. Never had any issues. Going to try this with the peaches!