Oatmeal Peach Muffins are a buttery sweet morning treat filled with sliced peaches and oats.
I grew up on a peach farm and every year we look forward to those juicy ripe peaches. 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.
It happens the same way every time. 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.
Having these Oatmeal Peach Muffins on a busy morning is a nice treat. The oats and sliced peaches make a lovely pairing. The use of salted butter over oil gives them a salty richness that only butter can provide. And though these are muffins, which typically call for large amounts of sugar. I have kept the sugar to a minimum with the use of brown sugar. I think it provides just the amount of sweetness needed in a peach muffin.
If you love baking muffins as much as I do be sure to check out my Lemon Blueberry Muffins which use honey in place of white sugar for a richer flavor. Another favorite on the blog is these Banana Nut Muffins.
Why I Love This Recipe
The mornings are busy times for us. Between animal chores and just getting ourselves ready for the school day. I feel it’s often easy to get behind if something is amiss. Having something simple to grab for a quick breakfast is helpful. Although these muffins are just as delicious for an afternoon snack as they are for breakfast. They are light, buttery, and filled with peaches and oats.
Better yet, the recipe only calls for a 1/2 cup of brown sugar. Something important to me when choosing a breakfast muffin. I don’t like serving anything packed with unnecessary amounts of sugar. This recipe for Oatmeal Peach Muffins is a great option for a quick morning breakfast.
What You’ll Need To Make Them
1 cup all purpose flour
1 tsp vanilla
2 tsp baking powder
1 cup rolled oats
1/2 cup packed brown sugar
1 stick melted salted butter
2 eggs (room temp)
½ cup milk
1 cup chopped peaches
Preheat the oven to 350℉. 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 tin. This mix should make 12 regular-sized muffins or 10 larger muffins.
Scoop the batter evenly and bake for approximately 15 minutes or until an inserted toothpick comes out clean.
Can I freeze these?
Yes! These actually freeze really well. Go ahead and double or triple the recipe if you’d like to stock up. Make sure to use a ziplock 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. I would use about a 1/3 cup of oil in place of the butter. If you use oil, I recommend coconut or olive oil over a 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 really like. It works well for muffins and baked good items. 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.
- 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 size.
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- 1 cup all-purpose flour
- 1 tsp vanilla
- 2 tsp baking powder
- 1 cup rolled oats
- 1/2 cup packed brown sugar
- 1 stick melted salted butter
- 2 eggs (room temp)
- 1 cup chopped peaches
- ½ cup milk
- Preheat the oven to 350.℉
- In a bowl combine the flour, oats, and baking powder.
- In a separate bowl combine the melted butter, milk, vanilla, sugar, and egg.
- Once done, slowly mix together the wet ingredients into the flour mixture.
- Fold the peaches in.
- Butter and flour a muffin tin.
- Fill each tin with about a half cup of batter per muffin.
- Place in the oven for approximately 12-15 minutes or until you can pull a clean toothpick out of the center.
Amount Per Serving: Calories: 183Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 161mgCarbohydrates: 22gFiber: 1gSugar: 9gProtein: 4g
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