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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!
Peach Oatmeal Muffins Recipe
Peaches are the perfect ingredient in these delicious muffins! They are a great on-the-go breakfast.
Serving people
Ingredients
- 2 cups all-purpose flour, (I actually did half white flour and half whole wheat flour, but do what your family likes best)
- ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ 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
- ¼ 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.
Nutrition
Calories: 152 kcal · Carbohydrates: 25 g · Protein: 3 g · Fat: 4 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 20 mg · Sodium: 132 mg · Potassium: 105 mg · Fiber: 1 g · Sugar: 11 g · Vitamin A: 130 IU · Vitamin C: 2 mg · Calcium: 38 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Love that you added some ginger into these babies! I bet it gave the muffins such a wonderful spice!
These look so good! I’ll be making these for breakfast. Also I love the new site!! It looks great!
Is it really 1 tablespoon of baking powder? Just want to be sure before I make them!
I love muffins for breakfast so these would be awesome!
Thanks Becky for catching that. It is 1 teaspoon baking powder!
Do you think frozen peaches would work well in this? Of course I would thaw them before incorporating.
They should work fine. Be sure you thaw them and drain off excess liquid.
My kid love these! W use peaches that we canned last summer. THANSKS,SISTERS!
Sorry but I did not care for these. They are pretty much flavorless.
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!
I agree that we weren’t fans. They had no flavor.’ Maybe should have had only one cup of flour instead of two?? And I did use Quaker instant oats but overall the flavor was lacking and textur wasn’t moist and chewy.
We think these are fabulous! I used a little less oil than suggested and it was 1/2 vegetable oil and 1/2 coconut oil as that was all I had. Also added walnuts.
Will be making them again.
Maybe today.
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.
These muffins tasted great but one thing I had a problem with, THEY STUCK TO THE LINERS!!!! I used applesauce unstead of oil? That could be it!?Did anyone one else have this problem?
Same thing happened to me 🙁 but they taste great!
Needed more flavour and they stuck to muffin papers I will make again but add more spice and grease muffin papers
These muffins were delicious! I added toasted walnuts to the batter. Using parchment baking cups will ensure the muffins do not stick. These baking cups are available at most grocery stores. Once you use them, you will never go back to the paper ones!
Can I use quick oats in the peach oatmeal muffins
Quick oats should work fine too.
We think these are yummy!! I read reviews and added more spices: 1/2 tsp more cinnamon, 1/4 tsp more nutmeg, plus 1/8 tsp cardamom. I also took the advice of one of the reviewers and baked at 425 for 7 minutes, and then 350 for 8 minutes and they are perfect! Just the right amount of sweetness and spice. They are also moist. Hubby loves them.