Peach Oatmeal Muffins
Peaches are far and away one of my favorite fruits. They’re only around for a few short, wonderful months, but in that time I buy as many as I can. I’ll eat them straight off the branch, and baked into pies and cakes. I love them and will eat them for as long as they’re around, even as their texture starts to fade and they become mealy yellow orbs.
It’s when that juiciness begins to fade that I start using the peaches in other ways. I’ll use them in dinner recipes as well as baked goods. See, cooking the peaches hides any issues the fruit may have from brown spots to mealiness. It’s actually a great way to use up a lot of different fruits that have been around awhile without having to throw them away. I hate to waste which is why I often buy really ripe fruits when I plan on baking. They’re called seconds and they’re usually a lot cheaper because the vendors know they’re only good for one thing: cooking. The vendors drop the price so the bakers and chefs will buy more. We benefit because not only are they the most flavorful fruit, they also tend to rot the quickest. So, you cut away the bad parts, mix them into whatever you’re cooking and voilá an amazing fruit dish.
In this case that amazing recipe is these peach oatmeal muffins. Taking the idea from fellow blogger Damn Delicious, muffins with peaches are a great breakfast option for a nice brunch or something that kids can grab as they head off to school. But being the blogger I am, I couldn’t just mix flour, oatmeal and peaches together. I wanted a little punch. I wanted some spice. I’m not talking chili spice because that would be so, so wrong. I’m talking about cinnamon or ginger, spices that just happen to pair perfectly with peaches.
Combining those spices with the peaches makes for one hell of a muffin. They’re sweet without being too sweet and they have a little extra something that pushes them over the top. So, you end up with a muffin that benefits from the over-ripe peaches. A muffin that’s worthy of the best fruit out there. A muffin that’s perfect for the fall. A muffin that I’ll be making for years to come.
Notes
Adapted from Damn Delicious
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup plain Greek yogurt
- 1 large egg, beaten
- 1 cup chopped peaches
Instructions
- Preheat oven to 400 degrees F. Grease a 12-cup standard muffin tin; set aside.
- In a large bowl, combine flour, oats, brown sugar, baking powder, allspice, nutmeg, cinnamon and salt; set aside.
- Whisk together butter, yogurt and egg, Gradually add the dry ingredients and stir until just mixed. Fold in the peaches.
- Spoon the batter into the muffin tray. Place in the oven and bake for 16-18 minutes, or until a toothpick, when inserted, comes out clean.
- Remove from oven, cool on a wire rack and serve.
