Start the new day, the right way with these delicious Peach Jam Middle Muffins with Streusel Topping. This recipe is the best way to have a burst of morning sunshine, even if the weather is gloomy outside. The middle of these muffins is made of a simple, quick homemade peach jam under an oaty streusel topping. The muffin has a secret ingredient of natural yoghurt to make them crazy soft. All the elements for a delicious breakfast in one case!

If you’ve not made jam before, this recipe is the perfect starting point. It’s a small batch so not having to wrestle with big vats of hot sugar or playing with pectin. I peel the peaches, by blanching the peaches in boiling water then plunging into ice water and the skin should slip off. If time is of the essence then, you can use a vegetable peeler to remove the skin but make sure you have the same prepared peach flesh amount. You can make the jam ahead of time as well as the streusel topping so the recipe is even quicker if making the muffins in the morning half awake.

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Peach Jam Middle Muffins with Streusel Topping Recipe

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• Author: foodnerd4life
• Total Time: 45 minutes
• Yield: Serves 12 1x

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Description

Makes 12 Muffins

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Ingredients

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For the Peach Jam 

• 500g Fresh Peaches, peeled and chopped
• 200g Caster Sugar
• 1 Lemon, juiced

For the Streusel Topping

• 55g Demerara Brown Sugar
• 50g Caster Sugar
• 30g Plain Flour
• 25g Unsalted Butter, cold
• 25g Rolled Oats

For the Muffins –

• 280g Plain Flour
• 1 tsp Baking Powder
• 1/2 tsp Bicarbonate of Soda
• 1/2 tsp Salt
• 2 Free-range Large Eggs
• 175g Light Soft Brown Sugar
• 250g Natural Yogurt
• 110g Unsalted Butter, melted
• 1tsp Vanilla Extract

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Instructions

1. First, make the peach jam. Add all the ingredients and heat over low heat in a saucepan until the sugar has dissolved. Increase the heat and boil for 20 minutes, stirring frequently. When thickened, transfer to a bowl to cool or a sterilised jam jar.
2. For the topping, in a bowl, mix the two sugars and flour, rub in the cold butter until you have coarse breadcrumbs, like a crumble. Stir in the oats and set aside to top the muffins.
3. Oven to 190C, line 12 hole muffin tin with muffin cases and set aside. In a bowl, mix the flour, baking powder, bicarbonate of soda and salt.
4. In another bowl, mix the eggs, sugar, yoghurt, melted butter and vanilla until combined.
5. Add the egg mixture to the flour mixture, fold the mixture until just combined, don’t over mix. Add a tablespoon of the muffin mixture to each case, then half a tablespoon of the peach jam. Top with the remaining muffin mixture across the cases. Then top with a tablespoon of the streusel mixture per muffin.
6. Bake for 12-15 minutes until golden on the tops or a skewer comes out clean. Breakfast is ready!

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Muffins
• Method: Baking
• Cuisine: British

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