Oatmeal Peach Muffins

Bake up these buttery oatmeal peach muffins that are made with fresh diced peaches and oats. It’s the perfect way to add whole grains to your diet in muffin form.

I grew up on a peach farm and every year we look forward to juicy ripe peaches. The kind you can only find at farmer’s markets during peach season. Plucking them from the overpacked trees that are weighted down with their beautiful masses. There is nothing like a freshly homegrown peach. And the itchiness of peach fuzz on your skin from hand plucking is worth it. 

These days my mom drops off a bag of peaches or we head over to pick them off the trees ourselves come summertime. I am then met with the same issue each year. That is using them as quickly as possible. As peaches don’t last long off the tree.

Not that I am complaining. It’s a good problem to have and with peaches, honestly, there are so many uses they are never wasted. In addition to these oat peach muffins, creamy peach chicken is another favorite so if you have extra peaches, I highly recommend it. 

Oatmeal Peach Muffins Are…

• Delicious healthy muffins made with juicy peaches
• Flavorful muffins made with simple ingredients.
• An easy muffin recipe and a great way to use up peaches.
• A good reason to bake and a delicious recipe with whole grains.
• The best muffins for quick breakfasts or an afternoon snack.

Ingredients

Flour- use all-purpose flour. I like King Arthur unbleached all-purpose but any brand you like will do. 

Baking Powder- helps give the muffins a nice lift when baked. Don’t skip it!

Rolled Oats- old fashioned rolled oats work best and offer more nutrients.

Sugar- light brown sugar is used to sweeten.

Butter- use salted or unsalted butter. If using unsalted butter, add a pinch of salt to the batter to help balance out the flavors. 

Milk- I use whole milk or 2% milk. 

Peaches- use fresh peaches not canned peach slices for best results. 

Vanilla Extract- use a good quality vanilla extract. I use my homemade vanilla extract for baking. 

_Directions

Preheat the oven to 350℉. Start with the dry ingredients. In a large bowl combine the flour, oats, and baking powder. Set aside.

Add the melted butter, milk, vanilla, sugar, and eggs in a separate bowl for your wet ingredients. Once done, slowly mix the wet ingredients into the flour mixture.

Finally, fold in the peaches.

Pour batter into an awaiting greased muffin pan.

Scoop the batter evenly and bake for approximately 15 minutes or until an inserted toothpick comes out clean. Allow the muffins to cool on a wire rack.

Baking Notes

• Be sure to dice peaches into small bite-sized pieces, not large chunks. This way the peaches are distributed throughout the muffin.
• I use salted butter but if you only have unsalted on hand, add 1/4 tsp of sea salt to the batter. The salt helps bring out the flavors.
• I recommend using fresh not frozen or canned peaches for the best results but don’t let that stop you. I have used both and the muffins still come out well. Use what you have.
• I use unbleached all-purpose organic flour for this recipe.
• Using a measuring cup to scoop the muffins into the tin will ensure all the muffins are equal in size.

FAQ

Can I freeze these?

Yes! These actually freeze well. Go ahead and double or triple the recipe if you’d like to stock up. Make sure to use a zip lock freezer bag and get out all the air before sealing. You can even use parchment paper inside the bag to separate them so they don’t mesh together when freezing.

Can I use oil in place of butter?

Yes! You can but it will take away that butter flavor, of course, the oil will work just fine for these healthy peach muffins. I would use about 1/3 cup of oil in place of the butter. If you use oil, I recommend coconut oil or olive oil over canola or vegetable oil for health reasons but any will work fine for the recipe.

What is the best flour to use for these muffins?

I use an unbleached all-purpose flour made from King Arthur that I like. It works well for muffins and baked goods. I find I get great results. Other brands will work fine but I do recommend sticking to all-purpose flour for this recipe. Otherwise using bread or wheat flour, you will need to adjust the moisture ratio in this recipe.

Can I use canned or frozen peaches?

You can. I do recommend using fresh when you are able. However, these muffins can be made year-round with canned or frozen peaches. If using frozen be sure to allow the peaches to thaw before adding them to the batter. Adding frozen straight to the recipe might make for a watery muffin batter.

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Other Recipes To Try…

• Classic Banana Bread
• Lemon Blueberry Muffins
• Apple Cake
• Old-Fashioned Peach Cobbler

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!