Peach Oatmeal Muffins

When we bought our first home a couple of years ago, the first thing that we added to our back yard was a peach tree. Five years later, it gives us more peaches than we know what to do with around the first week of September. How I wish it grew them year-round!!! So, I have to make the most of it while I can!

We do freeze a lot of peaches, but I also love to use them in my baking. These muffins were a hit for breakfast and they freeze well so that you can pull them out on another day! The combo of spices gives you the tiniest hint of fall . . . and all the flavors to come in the next season!

Serves: 18

Peach Oatmeal Muffins

Peaches are the perfect ingredient in these delicious muffins! They are a great on-the-go breakfast.

15 minPrep Time

15 minCook Time

30 minTotal Time

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  • 2 cups all-purpose flour (I actually did half white flour and half whole wheat flour, but do what your family likes best)
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup old-fashioned oats (not instant)
  • 3 fresh peaches, peeled and diced (about 1 1/2 - 2 cups)
  • 2 eggs
  • 1 cup milk (I used 1%)
  • 1 teaspoon vanilla extract
  • 1/4 cup vegetable oil (or 1/4 cup applesauce as a substitute)


  1. Preheat oven to 350°F. Grease 18 muffins cups (or line with paper liners).
  2. In a large bowl, mix flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, ginger and oats together. Fold in the peaches.
  3. In a separate bowl, mix eggs, milk, vanilla, and oil together. Add to flour mixture and gently mix together until just combined, be sure not to overmix.
  4. Fill each muffin cup about 2/3 full and bake for 15-18 minutes or until a toothpick stuck in the middle of a muffin comes out clean.
  5. Remove from pan and let cool on a wire rack.

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16 Responses to “Peach Oatmeal Muffins”

  1. Brittany
    These were a hit at our house!! I made them with 1 cup whole wheat flour as suggested... Perfect!! I didn't peel the peaches... They were pretty thin skinned and I'm lazy, but it worked out great! ;) I also substituted vanilla with a bit of almond extract because I was out and 1/4 c. sugar with local raw honey because honey + peaches= true love. Will definitely make again! Kid and preggo approved!
  2. I thought these were very good, although I'd cut back on the sugar a little next time and up the spices. I also like to start muffins at 425, cook for about 7 minutes and then drop to 350. That, along with completely filling the liners results in a nice high muffin. Using this method, the recipe probably makes 14, although I just dumped the extra into a mini loaf pan.

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