Experience the delightful taste of summer with these light and airy peach oatmeal muffins. Loaded with fresh peaches and wholesome rolled oats, this family-friendly recipe is perfect for a quick breakfast or a nutritious snack.
Peaches, with their tender juiciness and burst of flavor, are the stars of the summer fruits. Beyond their delectable taste, peaches offer a bounty of carbohydrates, fiber, vitamins, and minerals, making them an ideal choice for a wholesome snack or a delectable addition to baked goods like these peach oatmeal muffins.
While canned peaches are an option, fresh peaches bring a delicate texture and flavor that canned ones simply can’t match, showcasing the essence of this fluffy, fuzzy, and flavor-packed seasonal fruit.
Healthy Peach Muffins
For these peachy delights, we recommend using quick-cooking or rolled oats, with a preference for quick-cooking oats due to their softer and moister texture. If you’re looking to boost the fiber content, consider using whole wheat flour instead of all-purpose flour. Regardless of your choice, the fresh peaches will infuse these muffins with a perfect touch of natural sweetness and moisture.
Peach Oatmeal Muffins
Indulge in the goodness of healthy peach muffins! Crafted with fresh peaches and rolled oats, these peach oatmeal muffins offer a delightful and fiber-rich treat.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cups oats, quick-cooking or rolled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons melted butter
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 3/4 cup sour cream
- 1/2 cup milk
- 1 1/2 cups peaches, chopped into bite-size pieces
Instructions
- Preheat your oven to 350°F and lightly grease a 12-cup muffin tin with butter.
- In a medium bowl, combine the flour, oats, baking soda, baking powder, and salt, then whisk to blend.
- In a large bowl, add the melted butter and sugar, then beat or whisk until well combined. Add the vanilla, egg, milk, and sour cream, and beat or whisk again to combine.
- Transfer the flour mixture into the large bowl with the wet mixture, and gently mix to combine. Fold in the chopped peaches into the batter with care.
- Spoon the batter into the muffin cups, ensuring an even distribution to yield 12 muffins. (If desired, thinly slice an additional peach and place a slice on top of each muffin cup.)
- Place the muffin tin in the oven and bake for 30-35 minutes, or until a toothpick inserted into a muffin comes out clean.
- Once baked, allow the muffins to cool slightly, then transfer them to a cooling rack to reach room temperature.
- These muffins can be served immediately, stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 152 calories
- Sugar: 13 grams
- Fat: 6 grams
- Carbohydrates: 28 grams
- Fiber: 2 grams
- Protein: 4 grams