Muffin Monday: Peach Oatmeal Muffins
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!
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
One year ago: Baked Zucchini Fries
Yields 10 muffins
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 cup sour cream
- 1 large egg, beaten
- 1 cup chopped peaches
- Cinnamon sugar, for sprinkling
Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
In a large bowl, combine the flour, oats, brown sugar, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together the butter, sour cream and egg.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Add the peaches and gently toss to combine.
Scoop the batter evenly into the muffin tray. Sprinkle with cinnamon sugar.
Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.
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