Oat Peach Muffins
Start your mornings on a sweet yet wholesome note with these irresistible Oat Peach Muffins! Bursting with juicy chunks of fresh or canned peaches, these muffins feature the perfect balance of hearty rolled oats, warm cinnamon, and a hint of brown sugar for natural sweetness. With just 15 minutes of prep time, these easy-to-make muffins are ideal for busy mornings or a grab-and-go snack. Each bite delivers a soft, tender crumb complemented by the nutty texture of oats, and a sprinkle of additional oats on top creates a subtle crunch. Whether served warm from the oven or stored for later, these peach muffins are a delightful way to enjoy seasonal fruit flavors year-round. Packed with goodness and easy to customize, they’re bound to become a family favorite!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.75 cup Milk
- 0.25 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup (diced, fresh or canned) Peaches
- 2 tablespoons Optional: Additional oats for topping
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, combine the rolled oats, all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Mix well to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined; do not overmix.
Gently fold in the diced peaches, ensuring they're evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. If desired, sprinkle additional oats on top for texture.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2323 mg | 101% | |
| Total Carbohydrate | 250.4 g | 91% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 90.7 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 417 mg | 32% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1204 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
