Peaches and Cream Oatmeal Muffins
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.
Servings: 12
Calories: 296kcal
Equipment
- Paper Muffin Liners optional
Ingredients
- 2 individual diced peach cups or one can sliced or halved peaches (see note)
- 2 1/2 cups rolled oats
- 1/2 cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 cup plain or vanilla Greek yogurt
- 1/4 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 1/2 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 1/2 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, 1/2 cup granulated sugar, 1 Tablespoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon table salt in a large bowl. Set aside.
- In a small bowl or large measuring cup, whisk together 1/2 cup plain or vanilla Greek yogurt, the reserved peach juice, 1/4 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 (1/4 to 1/2 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
I found it easiest to use the individual plastic cups of diced peaches (the ones that are meant for lunches or snacks), as canned peaches don't seem to come in a diced variety, at least where I live. If you don't have these, or prefer not to buy them this way, use canned peach slices or halves and cut the peaches into roughly 1cm (1/3") cubes.
Nutrition
Calories: 296kcal | Carbohydrates: 46g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 313mg | Potassium: 191mg | Fiber: 5g | Sugar: 13g | Vitamin A: 51IU | Calcium: 99mg | Iron: 2mg
