Peach Oat-Crumb Muffins
Peach Oat Crumb Muffins can be made with any form of peaches, no need to only make them during peach season! You can use frozen, canned, or fresh peaches in this recipe. I wrote it to use fresh peaches because that is what I had on hand, and it happens to be peach season. I wanted these muffins to have a coffee cake vibe so I added the oat crumb topping…I mean who doesn’t love a good crumb topping?!
Sweet brown sugar, oats, flour, cinnamon, and butter make up this crumbly goodness. It’s similar to the topping I used on my Cinnamon Vanilla Coffee Cake Muffins, love these! These are great for breakfast, brunch, a pot luck, or just a quick snack. I like to enjoy mine with a little butter and honey. I have a crate of fresh Colorado peaches coming soon so I picked up The Peach Truck’s cookbook which has 100 recipes for peaches, can. not. wait. Stay tuned for more delicious peach goodies!
I rarely use paper liners anymore when making muffins or cupcakes, and really love the silicon variety. Nothing ever sticks to them, and everything just pops right out. My Easy Egg Muffins are also made in the silicon pan, and those were the worst offenders when it came to cleaning muffin pans! Highly recommend getting one, and they help eliminate paper waste!
What I love about simple muffin recipes like this, is that I almost always have the ingredients on hand. It really is just simple standard baking ingredients with whatever added flavor twist you want to throw in. This recipe of course has peaches, along with cinnamon and vanilla extract. Simple ingredients that really change the flavor profile. You could easily swap in other fruits like blueberries, pears, or raspberries would all be really good in this same batter.
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Peach Oat-Crumb Muffins
- 1/2 cup sugar
- 1/2 cup melted butter cooled to room temp
- 1/4 cup milk
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp salt
- 2 peaches peeled, diced
- 1/4 cup old fashioned oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 2 tbsp melted butter
Preheat oven to 400 degrees, and grease or line a 12 cup muffin pan.
In a medium bowl, combine the oat topping ingredients together and stir to combine, set aside.
In a large bowl whisk together the sugar, cooled melted butter, egg, milk, and vanilla extract together.
In a separate bowl, whisk together the flour, baking powder, and salt together.
Gently stir the dry ingredients into the wet just until combined. Gently fold in the peeled, chopped peaches. Scoop evenly into the muffin tins. Spoon oat crumb topping onto each muffin and press down lightly. Bake for 19-21 minutes or until a toothpick comes out clean.
I love to serve mine warm with butter and honey. They would also be a really yummy dessert served with a scoop of vanilla ice cream!