These peach muffins are as easy as they are delicious. Made with a blend of flours (all-purpose, whole wheat, and oat), the base is sturdy, yet the crumb is delicate. Sour cream adds tang, and fresh peaches add the perfect sweetness. Enjoy them fresh, or freeze your peach muffins to keep the season going.
I'm peachy keen on these peach muffins
Friends, hello. Healthy Muffins are kind of a big deal around here. Summer faves include these protein-packed blueberry cottage cheese muffins and these bonkers delicious cherry muffins with dark chocolate chunks. But today I am here to tell you about my favorite peach muffins. My word, are they ever good.
Made with a combination of three flours (all-purpose, whole wheat, and oat flour), the muffin base is sturdy and nutty, yet surprisingly delicate. Sour cream provides a bit of tang, and a touch light brown muscovado sugar sweetens the mixture just so. It’s not often I find myself licking muffin batter out of the bowl, but there it was.
Peaches appear twice in this recipe. First, they’re diced and stirred into the batter, where they mellow into little pockets of peachiness once baked. Then, they’re thinly sliced and draped across the top of each unbaked muffin, caramelizing ever so slightly as they bake.
I highly recommend you make a batch of these while the season’s peaches are still available. And since muffins freeze so well, you could be enjoying peach muffins well beyond the last fresh peach.
Featured Comment
Love love love these. We ate half in one sitting, then froze the rest for easy breakfasts.
⭐️⭐️⭐️⭐️⭐️ ~ Marie
Let's make easy peach muffins together!
Step 1: Make homemade oat flour (or not!)
Making homemade oat flour is incredibly easy. All you need is rolled oats, and a blender or food processor to blitz them up in. But you can totally just pick up a bag of oat flour from the grocery store if you want to simplify. No judgement here.
All you need to do to make your own oat flour is add the rolled oats to the food processor and blender, and pulse until they’re broken up. Then, run the motor for a minute or two until the texture is fine and not grainy.
If you've got extra oat flour on hand, these crispy oat flour waffles are elite.
Step 2: Mix your dry ingredients
Mix all the dry stuff (the three flours, baking powder, baking soda, salt, and sugar) together in a bowl.
Step 3: Add the wet ingredients
Pour the wet ingredients into the dry, and mix until just barely combined.
Step 4: Add the diced peaches
Gently fold the diced peaches into the muffin batter.
Step 5: Add to prepared muffin tins
Spoon the muffin batter into muffin tins lined with muffin liners. Then, drape a couple of thin slices of peach over the top of each muffin.
Step 6: Bake your peach muffins!
Bake for 25-30 minutes until the muffins are puffed, golden, and a toothpick inserted into the middle comes out clean.
Cool the muffins on a wire rack. Serve warm, or at room temperature.
Fresh Peach Muffins with Oat Flour
Ingredients
- 2 medium peaches one diced, one thinly sliced
- 1 cup oat flour storebought or homemade!
- ½ cup all-purpose flour
- ¾ cup whole wheat pastry flour
- ½ cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 Tablespoons melted butter
- ¾ cup whole milk
- ½ cup sour cream
- 1 large egg lightly beaten
Instructions
- Preheat oven to 180°C / 350°F. Line 10 muffin cups with muffin cases, or grease the tins.
- Prepare the peaches. Slice each in half and twist to remove from the stone. Dice one peach into small (about ½ inch) dice. Thinly slice the other. Set aside.2 medium peaches
- Combine oat flour, all-purpose flour, whole wheat pastry flour, brown sugar, baking powder, baking soda, and salt together into a medium bowl.1 cup oat flour, ½ cup all-purpose flour, ¾ cup whole wheat pastry flour, ½ cup light brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- In a small bowl combine melted butter, milk, sour cream, and the egg and whisk well to combine.6 Tablespoons melted butter, ¾ cup whole milk, ½ cup sour cream, 1 large egg
- Pour the wet ingredients into the dry, and mix until just barely combined.
- Fold in the diced peach.
- Spoon the batter evenly into 10 muffin cases, and top each with one or two thin slices of peach.
- Bake for 25-30 minutes, rotating the pan once. The muffins should be slightly puffed and golden on top, and a toothpick inserted towards the center should come out clean.
- Remove the muffins to a wire rack to cool. Serve warm or at room temperature.
Notes
- Please note that nutrition values are an estimate only
- Oat flour provides a beautiful nutty flavor, as well as tenderness to this wholegrain muffin recipe. It's easy to make at home, and widely available in grocery stores.
- I haven't tested this recipe with a different mix of flours, so any substitutions may change the outcome.
- Muffins freeze beautifully. Simply cool the muffins completely, then transfer to a freezer bag. They can be kept in the freezer for up to three months.
Marie says
Love love love these. We ate half in one sitting, then froze the rest for easy breakfasts.
Katie Trant says
Aww, thanks! I'm so glad you enjoyed these so much!
kellie anderson says
I love the sounds and look of these. I too have a thing about peaches, but also like you, prefer ones I grew up eating. In my case, Georgia peaches: ' as big as a baby's head' (that's what everyone used to say). I like the double peach effect here. I bet these would be interesting as a peach melba kind of thing, with peach in the mix and raspberries on top. Hmmm.
themuffinmyth says
Oooh, raspberries would be fab! Great idea! Peaches as big as a baby's head, eh? Well that's a visual that won't leave me any time soon 😉
kellie anderson says
It's a fairly odd comparison, but quite apt! Nearly as big as grapefruits might be nicer.