Peach Oatmeal Muffins
Start your morning with a burst of fruity goodness with these irresistible Peach Oatmeal Muffins! Packed with wholesome rolled oats, warm cinnamon spice, and chunks of freshly diced peaches, this recipe strikes the perfect balance between hearty and sweet. The muffins are crowned with a sprinkle of optional demerara sugar, creating a delightful golden crunch. Made with simple pantry staples and ready in just 35 minutes, these moist and fluffy muffins are a great grab-and-go breakfast, midday snack, or even an after-dinner treat. Plus, they’re easy to make and can be stored for days, making them a convenient choice for busy mornings. Experience the comforting flavors of summer in every bite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Rolled oats
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Granulated sugar
- 0.25 cups Packed light brown sugar
- 0.33 cups Unsalted butter, melted and cooled
- 0.5 cups Milk
- 1 teaspoons Vanilla extract
- 2 Eggs
- 1.5 cups Fresh peaches, peeled and diced
- 2 tablespoons Optional: Demerara sugar for topping
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, whisk together the flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
In a separate medium bowl, combine the granulated sugar, brown sugar, melted butter, milk, vanilla extract, and eggs. Whisk until smooth and well combined.
Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Be careful not to overmix.
Fold in the diced peaches using a spatula, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
If using, sprinkle a bit of demerara sugar on top of each muffin for a crunchy, caramelized topping.
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 allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 17.9 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 128 mg | 3% | |
*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.
