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!
Six Sisters Stuff
Serves: 18
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
Save RecipeIngredients
- 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)
Instructions
- Preheat oven to 350°F. Grease 18 muffins cups (or line with paper liners).
- In a large bowl, mix flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, ginger and oats together. Fold in the peaches.
- 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.
- 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.
- Remove from pan and let cool on a wire rack.
