Wonderfully light and healthy, these cinnamon sugar crusted muffins are the perfect start to your mornings!
I hope everyone had a wonderful weekend. I caught the flu on Thursday so I’ve been quite miserable. I not only have no energy around the house but my throat is on fire so I can barely enjoy any kind of food that I’ve been making all weekend, which is probably the worst thing to happen to a food blogger.
But surprisingly enough, I managed to quickly whip up this week’s assigned muffins when the Advil kicked in (thank god for pain relievers). I tweaked the original recipe a bit so that it created a smaller batch of muffins and I also used fresh peaches in place of the dried apricots. It was so incredibly moist and fruity, plus the cinnamon-sugar topping went so well with the fresh chunks of peaches. I absolutely loved these, and Jason, the non-muffin lover, claimed that this was his favorite muffin yet!
So here’s how you make these peachy oatmeal muffins that are absolute perfect for breakfast-on-the-go:
Let’s first combine the dry ingredients – flour, oats, brown sugar, baking powder and salt.
Then the wet ingredients – butter, sour cream and egg.
Then combine the wet to dry. Be sure to use a rubber spatula so you’re not overworking the batter.
Get your beautiful peaches out and chop them up real nice.
Add them to the muffin batter and give it a gentle stir.
Now before you divide the batter into the muffin tray, let’s make sure we have some cinnamon sugar on hand. I actually found this sitting in my pantry, which actually prompted me to add this to the muffins at the very last minute.
Go ahead and sprinkle a liberal amount of cinnamon sugar on each of the muffin tops.
Pop them into a preheated 400 degree F oven for about 16 minutes.
Cool them on a wire rack, or eat them piping hot. I had two four as soon as they come out of the oven. My justification? They have fruit in them so they’re healthy!
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