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 Walmat 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!

     

Peach Cobbler Muffins
{mommyskitchen.net}

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 ½ - cups fresh peaches, peeled and chopped or 
(canned can also be used in off season)
1 - teaspoon vanilla extract 

Topping: 
1/2 - cup all purpose flour
1/2 - cup sugar
4 - tablespoons cold butter

Preheat the oven to 400°F Grease muffin pans with non stick spray or use muffin liners and set aside.

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.


In a large bowl, stir together the flour, baking powder, and salt until completely mixed. Add the remaining sugar, eggs, buttermilk, melted butter, and vanilla in a large bowl and mix well.

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. 

Spoon the batter into the prepared muffin pans, filling each cup about two-thirds full. 

Mix the topping ingredients together using a pastry blender or use your fingers. Add a about one tablespoon on top of each muffin. 

Bake for 18-20 minutes, or until a toothpick inserted comes out clean and the muffins spring back when touched. 

Recipe yields: 12 muffins 

Cook's Note: 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. 

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

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.

Small Batch - Fresh Peach Freezer Jam

3 - 4 cups crushed or finely chopped fresh peaches
1 1/3 - cups granulated sugar
2 - tablespoon bottled lemon juice
2 - 1.6 ounce packets instant pectin (for no cook freezer jam)
3 - 4 Ball 8 ounce freezer jars or plastic containers

Stir peaches, sugar and lemon juice in a medium to large bowl, let stand 10 minutes. 

Add in pectin gradually to prevent clumping, stir 3 minutes. 

Ladle jam into clean jelly jars or plastic freezer containers and let stand 30 minutes. 

Store in the freezer for up to 6 months, or in the refrigerator for 1 week.  

adapted from: Ball Canning

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