Fresh Peach Muffins with Oat Flour

Fresh Peach Muffins with Oat Flour

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.

Course Breads, Breakfast

Cuisine American

Diet Vegetarian

Keyword Oat flour muffins, Peach Muffins

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 258kcal

Author Katie Trant

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

US Customary - Metric

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.

Nutrition