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+ servings

peaches and cream muffins

If peaches aren't handy, I'm sure these muffins would be amazing with other summer fruit. Blackberries especially come to mind. To make oat flour simply whirl rolled oats in a food processor or high-speed blender until a sandy-fine  flour is formed.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10


  • 2 ripe peaches one diced, one thinly sliced
  • 1 cup oat flour see headnotes
  • 1/2 cup all purpose flour
  • 3/4 cup whole wheat pastry flour
  • 1/2 cup light brown muscovado sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 6 Tbsps 90g butter, melted
  • 3/4 cup whole milk
  • 1/2 cup sour cream
  • 1 egg lightly beaten


  • 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 1cm) dice. The other, thinly slice. Set aside.
  • Sift oat flour, all purpose flour, whole wheat pastry flour, brown sugar, baking powder, baking soda, and salt together into a medium bowl.
  • In a small bowl combine melted butter, milk, sour cream, and the egg and whisk well to combine. 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.