Peach Oatmeal Muffins — Damn Delicious

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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

Yield: 10 muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Wonderfully light and healthy, these cinnamon sugar crusted muffins are the perfect start to your mornings!


  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1 cup sour cream
  • 1 large egg, beaten
  • 1 cup chopped peaches

For the cinnamon sugar

  • 1/4 cup sugar
  • 1 tablespoon cinnamon


  1. Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  2. To make the cinnamon sugar, combine sugar and cinnamon in a small bowl; set aside.
  3. In a large bowl, combine flour, oats, brown sugar, baking powder and salt.
  4. 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.
  5. 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.
  6. Remove from oven and cool on a wire rack.

Did you Make This Recipe?

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We have a peach tree that is giving us 15+ peaches everyday! So excited to have found this delicious recipe. We made them for breakfast and they we so yummy.
Thanks for sharing!

This recipe was so easy and the muffins were so tasty. We also needed recipes with peaches since our tee is dropping tons of them right now. Thanks!

These were WAY too good!

Made these today and they are soooooo good! Highly recommend! Thanks for the great recipe!

Hey, these look delish! I was wondering if you can use peaches that come in fruit cups? I would have to drain the syrup out, and they wouldn’t be as healthy of course but, for convenience sake, would they turn out the same? Thanks in advance 🙂

Summer, that sounds like a great swap but I can’t really say for sure how these will turn out without further recipe testing. Using a substitution may also result in a mediocre outcome.

Can’t wait to try these! What are your thoughts on using reduced fat sour cream?

Yes, or even Greek yogurt would be a great substitute!

Really enjoyed these muffins!! I used whole wheat pastry flour and applesauce instead of butter and they came out great! Also when I mixed it up it easily made 12 muffins! This was perfect since our peach tree is just exploding right now!

These were awesome! Thanks! I used yogurt (full-fat Greek) because we had it on hand, and we loved them. I love your blog and love coming back to some of the older recipes.

I just made these this morning to serve at my forensics public speaking officer’s meeting — a meeting that consisted of five teen-age girls. Since the meeting started at 10 a.m., I wanted to serve some sort of brunch item, and I had just bought a pound of fresh peaches at the farmer’s market yesterday. I went to the internet and typed “peach muffins,” but most of the recipes appeared very cake-like, and some required ingredients that I didn’t have on hand. I wanted to make something semi-healthy, so I changed my search to “peach oatmeal muffins,” and came across this recipe. It asked for sour cream, which I had on hand, in addition to all the other ingredients. The captain of my team arrived early, so she read the ingredients and instructions to me and made the cinnamon sugar. I chopped up two large and one medium peach, as I wanted to make sure that each muffin had a lot of peaches, but I think maybe I had too many peaches in there, so next time, I may only use two large peaches. Also, I used all purpose white flour as the recipe called for, but I keep whole wheat flour on hand and wondered if that might be a viable option to make the muffins healthier. Also, I was wondering if there is a way to cut down on the butter as a whole stick seemed like a lot. However, the students loved them, even one girl who remarked that she didn’t like peaches normally (although I noticed that she picked the peaches out of the muffin). We used all the cinnamon sugar and that seemed like a lot on each muffin, but overall, I was quite pleased with the way they turned out. So my question for all you out there that have made this recipe – do you think you could substitute whole wheat flour for the white flour, and could you cut the butter from a whole stick to half? And, finally, could plain, nonfat Greek yogurt be used instead of the sour cream (although I did use light sour cream and the muffins were still delicious). Thanks for posting this recipe, and I have now saved “Damn Delicious” on my favorites bar!

Angie, thank you for trying my recipe! In response to your questions, yes, whole wheat flour and Greek yogurt can be substituted. For the butter, you can certainly try to reduce it to half a stick but I personally think these muffins are really best when all of the butter is used.

These muffins were really good. I added a hefty teaspoon of vanilla to the wet ingredients and they turned out awesome!!

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