These Peaches and Cream Oatmeal Muffins are based on the classic oatmeal flavor. The muffins are gluten-free and can easily be made dairy-free.
When I was growing up, my siblings and I regularly ate packaged instant oatmeal. My parents usually bought the mixed flavor variety pack, and we often fought over the peaches and cream flavor. So of course, I had to include it in my instant oatmeal-inspired series of oatmeal muffins.
Making peach muffins with the individually packaged diced peach cups was actually what gave me the idea to do this series. I had about a dozen of those peach cups in my pantry because my kids both decided that they no longer liked them. I would eat them occasionally, but I decided to use some of them in baking, and muffins seemed like the perfect baked good to add them to.
This made me think nostalgically about peaches and cream oatmeal, and I figured I could turn the peach muffins into Peaches and Cream Oatmeal Muffins. They worked out wonderfully and are perfect for my kids' lunchboxes.
I've still got one more oatmeal-inspired muffin flavor coming soon - can you guess what it is?
How to Make Peaches and Cream Oatmeal Muffins
Making these muffins is very similar to the other oatmeal muffins I've posted so far, and just a little different from typical flour-based muffins.
Start by draining and reserving the liquid (it will be either syrup or juice) from the peaches, and measuring that liquid as well as the diced peaches. If you use two of the individual peach cups, you should have around 1 cup of peaches (don't worry if you're just a little short). You want ½ cup of liquid - top the amount up with water or milk if you're short. Set both of these aside.
Next, grind half of the rolled oats into a flour-like consistency. I find that my coffee grinder does the best job of this (I do it it 2 batches). However, you could also use a food processor or mini food processor.
Whisk together the rolled oats, ground oats, sugar, baking powder, baking soda, and salt. In another medium bowl or large measuring cup, whisk together the Greek yogurt (or dairy-free yogurt if you're making a dairy-free version of these muffins), peach juice, canola oil (or other neutral-flavored cooking oil), eggs, and vanilla extract.
Pour the liquid ingredients into the bowl with the dry ingredients and mix with a hand mixer on low speed until the dry ingredients are moistened. Turn the mixer up to high speed and continue mixing for about 2 minutes. Note that it's important to use a hand mixer (or mix vigorously with a whisk) when making gluten-free muffins to help the batter develop structure, which ensures a better rise and fluffier muffins.
Cover the bowl of batter with a lid, plate, damp towel, or plastic wrap and refrigerate for at least 15 minutes, or up to overnight. This is a good step to take with any muffins (not just gluten-free muffins), as it allows time for the liquid ingredients absorb into the dry ingredients, which makes the batter thicker and creates more rounded muffin tops.
Divide the muffin batter equally between 12 paper-lined (or greased) muffin cups. Sprinkle with coarse sanding sugar or turbinado sugar if desired, and bake until the tops are browned and a toothpick inserted into the center of a muffin comes out with crumbs clinging to it (20-25 minutes). Cool for 10 mintues before serving.
Peaches and Cream Oatmeal Muffins Storage
To store leftover muffins, first cool them to room temperature. Place them into an airtight container or zipper bag. Store them at room temperature for up to 2 days, or in the freezer for several weeks. Thaw at room temperature or in the microwave before serving.
Peaches and Cream Oatmeal Muffins Ingredients
- Individual diced peach cups or canned sliced peaches or peach halves cut into 1cm (⅓") cubes
- Rolled oats - don't substitute quick-cooking or steel-cut oats here
- Granulated sugar
- Baking powder
- Baking soda
- Table salt
- Plain or vanilla Greek yogurt
- Canola oil or another neutral-flavored cooking oil
- Large eggs
- Vanilla extract
- Coarse sanding sugar or turbinado sugar - this is optional, for sprinkling on top of the muffins
Want more oatmeal muffin recipes?
Peaches and Cream Oatmeal Muffins Nutrition Notes
The nutrition information in the recipe below is for one muffin if you use the recipe to make 12 muffins.
While the recipe is gluten-free as written, not everyone who requires a gluten-free diet is able to tolerate oats. Make sure to check first if serving these to someone with celiac disease.
To make these muffins dairy-free, replace the Greek yogurt with your favorite dairy-free yogurt.
Peaches and Cream Oatmeal Muffins
Equipment
- Paper Muffin Liners optional
Ingredients
- 2 individual diced peach cups or one can sliced or halved peaches (see note)
- 2 ½ cups rolled oats
- ½ cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- ½ cup plain or vanilla Greek yogurt
- ¼ cup canola oil or another neutral-flavored cooking oil
- 2 large eggs
- 1 teaspoon vanilla extract
- coarse sanding sugar or turbinado sugar (optional, for sprinkling on top of the muffins)
Instructions
- Use a fine-mesh strainer to drain the diced peaches of the syrup or juice they are packed in, reserving the juice. Measure out ½ cup of juice and 1 cup of diced peaches, and set them aside (Note that if you use individual peach cups, you will come up slightly short for both the peaches and the syrup. Add enough milk or water to reach ½ cup total for the juice, but don't worry about adding more peaches - slightly less than 1 cup will be enough.)
- Add 1 ¼ cups of the rolled oats to a clean coffee grinder or mini food processor. Pulse until the oats are finely ground, to the texture of flour (you might have to do this in a couple of batches if using a coffee grinder).
- Whisk together the ground oats, the remaining 1 ¼ cups rolled oats, ½ cup granulated sugar, 1 Tablespoon baking powder, 1 teaspoon baking soda, and ½ teaspoon table salt in a large bowl. Set aside.
- In a small bowl or large measuring cup, whisk together ½ cup plain or vanilla Greek yogurt, the reserved peach juice, ¼ cup canola oil, 2 large eggs, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix with a hand mixer on low speed until the dry ingredients are incorporated. Increase the mixer to high speed and mix for an additional two minutes. Cover the bowl with plastic wrap or a lid and place in the fridge to rest for at least an hour, or up to 12 hours, or overnight.
- Heat the oven to 400°F. Prepare a 12-cup muffin pan by lining the cups with paper liners or greasing generously. Fold the diced peaches into the batter with a spatula. Divide the batter evenly among the muffin cups. If desired, sprinkle a little (¼ to ½ teaspoon) coarse sanding sugar or turbinado sugar onto each of the muffins.
- Bake the muffins for 20-25 minutes or until a toothpick comes out with just a few crumbs clinging to it. Cool the muffins for 10 minutes before serving. Store any leftovers in a zipper bag in the freezer and thaw at room temperature or for a few seconds in the microwave.
Notes
Nutrition
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