Peach Oatmeal Muffins
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!
Peach Oatmeal Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ cup brown sugar, packed
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, melted and cooled
- 1 cup sour cream
- 1 large egg, beaten
- 1 cup chopped peaches
For the cinnamon sugar
- ¼ cup sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
- To make the cinnamon sugar, combine sugar and cinnamon in a small bowl; set aside.
- In a large bowl, combine flour, oats, brown sugar, baking powder and salt.
- In a large glass measuring cup or another bowl, whisk together butter, sour cream and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add 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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Super tasty, I substituted fat free Greek yogurt for sour cream. Delicious!
Excellent!
I didn’t have enough sour cream so I subbed with Greek yogurt. I used frozen peaches, chopped. I also added about 1/4 cup of frozen raspberries because I love peach/raspberry combo. I halved the amount of sugar & cinnamon topping.) Definitely a repeat recipe!
Can I substitute with coconut oil for butter and coconut milk for the sour cream? Currently on a dairy free diet due to my little one’s allergies.
These were really tasty despite my mistake! I only had half a cup of sour cream so I supplemented with buttermilk. I forgot I had already added the sour cream and went ahead and added a full cup of buttermilk. They were a little overly moist but still a crowd pleaser.
These are quick to make and delicious. I used drained, canned peaches and they worked out perfectly.
Very good,
Oh my! These are delicious! I know a lot of people change things up a bit as I did but the base recipe is what makes this delicious. Someone had asked about using peach cups in place of fresh peaches. I would have preferred fresh peaches but didn’t have any so I used 1 peach cup (drained) in the batter and half of the second on top. I used 6 TBS of butter and subbed the remaining 2 TBS of butter with the juice of the drained peaches. As many other readers, I used plain yogurt in place of the sour cream. It sounds like a lot of changes but it isn’t really. My husband just ate one and raved about them. He said they are definitely worth making again. Thanks for such an easy and quick recipe. Oh, also wanted to mention that I was a bit worried that the batter seemed very thick….no issues, all was well, obviously.
Excellent recipe so easy and delicious. Experimented with plain yogurt,store bought sour cream, Greek yogurt, buttermilk, homemade sour cream and peach flavoured yogurt. By far the peach yogurt was the best liked with buttermilk and plain yogurtsecond. Least liked was Greek yogurt and store bought sour cream but all still got thumbs up from everyone? Addition of nutmeg to batter really improves flavour but don’t overdo it I used less than 1/4 tsp of fresh ground and that is more than enough.Theres enough cinnamon in the topping that batter doesn’t need it.Peach is best if not chopped too small chunky is better and I also add some extra. One or two thin peach slices on top of each muffin works really well especially if you use the cinnamon sugar topping which I would recommend. That amount of topping is enough for several batches easy. Best if peaches are sweet and tangy good peaches means good muffins! In my convection oven they baked best at 375 for 20 min. Don’t under do them or they will be a bit too moist inside especially if you add more peach. Don’t add any extra sugar I reduced the sugar by at least 1 or 2 tbs when using flavoured yogurt cause it is sweetened already. They disappear quickly once you put them out.
Very tasty!! Perfect breakfast side! Should I refrigerate?
I thought I had sour cream, but turns out I didn’t, and the plain yogurt was down to a spoonful. So I tossed in cottage cheese and added a little extra milk for moisture. We are cutting back on sugar, so I did less than half the brown sugar and added a squeeze of honey. I skipped the cinnamon sugar topping and they were still delicious. Next time I will add the cinnamon to the batter. Thanks!
These are so dang good! I reduced the sugar a little, added a tablespoon of ground flax seed, put the cinnamon in the batter and skipped the cinnamon sugar on top to up the healthful factor just a little. They got a rave review from my six year old too, though she’s she’s easy to please. Definitely saving this recipe so I can make it again and again. Thank you for sharing your talents!
great flavor but turned out slightly damp. Seems like the batter around the peach chunks didn’t cook as well as the rest of it. I did sub half of the stick of butter for applesauce, which is maybe why it’s wetter than the original? Might try again on higher temp!
I just made these with my 3 and 5 year old and they’re awesome! We topped with more oats (instead of cinnamon sugar) and we all loved the crunch. And now the house smells amazing. Definitely a keeper!
I made these today and they’re wonderful! I added 1/2 cup chopped walnuts and 1/2 tsp cinnamon to the batter. I used 2 medium peaches which was about 1-1/2 cups, or maybe a little more and baked them in a muffin top pan. The recipe made 12. They came out fantastic!
Sounds delicious!
Made them again this morning. My third or fourth time, one thing is for sure, its certainly not the last. Thank you for sharing this recipe. We really enjoy, and it truly is damn delish.
One of our families favorite muffin recipes. We have made it so many times. And with school starting back up, it’s a fabulous breakfast or snack option that freezes so well! Thanks for the recipe!
I used cottage cheese instead of sour cream, did have to ‘wet it’ with 2 tbsp milk but turned out DELISH!
I made these with gluten free flour, vanilla Greek yogurt instead of sour cream, and coconut oil instead of butter. They were perfect, and I somehow ended up getting 18 muffins out of it! I also put cinnamon in the muffins as well as dusted on top with the cinnamon sugar. Thanks for the recipe.
Thank you so much for such a great and simple recipe! I followed it to the letter for our family brunch today and they were a hit. I did not use all the cinnamon sugar, but I think that helped the flavors of the peaches really come through. I look forward to making more of your delicious recipes.
These were so darn good that I just had to leave a comment! Thank you Chungah for a fabulous recipe!!