Oatmeal Peach Muffins with the hearty texture from rolled oats.
If you're someone who values convenience, then muffins are your best friend. They're quick to make, easy to grab, and can be tailored to fit just about any flavor combination you can think of. Whether it's a classic blueberry or something more unique like oatmeal and peaches, muffins offer versatility that works for breakfast, snacks, or even a light dessert. These Oatmeal Peach Muffins are a perfect example of that. With hearty oats and sweet, juicy peaches, these muffins are both delicious and nutritious, making them a great choice for busy mornings or as a portable snack on the go. The combination of rolled oats and fresh peaches gives these muffins a wonderful texture and flavor, while also providing a good amount of fiber and vitamins. So, next time you're in the mood for something easy but satisfying, give these muffins a try!
Did You Know?
Peaches are not only delicious but also packed with vitamins, minerals, and antioxidants. They are a great source of vitamins A and C, which are essential for skin health and immune function. Oats provide a good amount of dietary fiber, which helps with digestion and keeps you feeling full longer. Combining these two ingredients in a muffin makes for a nutritious and satisfying snack.
Yield: 12 muffins
Ingredients:
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 cup cane sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground nutmeg
1/2 cup milk (dairy or non-dairy)
1/4 cup grapeseed oil
1/2 cup plain Greek yogurt
1 large egg
1 tsp vanilla extract
1 1/2 cups diced peaches (fresh or frozen)
Instructions:
Preheat Oven:
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
Personal Tip: I like to use parchment muffin liners for easy release and minimal cleanup.
Mix Dry Ingredients:
In a large bowl, whisk together the rolled oats, all-purpose flour, cane sugar, baking powder, baking soda, salt, and nutmeg.
Personal Tip: For extra flavor, try toasting the oats lightly before mixing them in.
Mix Wet Ingredients:
In a separate bowl, mix the milk, grapeseed oil, Greek yogurt, egg, and vanilla extract until well combined.
Combine Ingredients:
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Personal Tip: Overmixing the batter can make the muffins dense, so stir gently until the dry ingredients are just incorporated.
Fold in Peaches:
Gently fold in the diced peaches. If using frozen peaches, you can add them directly to the batter without defrosting, or defrost and pat them dry before adding.
Personal Tip: Patting the frozen peaches dry will prevent excess moisture in the muffins.
Fill Muffin Cups:
Divide the batter evenly among the muffin cups.
Bake:
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Personal Tip: Rotate the muffin tin halfway through the baking time to ensure even cooking.
Cool:
Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Personal Tip: Letting them cool in the tin for a few minutes helps the muffins firm up and makes them easier to handle.
Nutritional Information (Per Muffin):
Calories, 170, Protein, 4g, Carbohydrates, 27g, Fiber, 2g, Net Carbohydrates, 25g, Fat, 5g, Saturated Fat, 1g, Cholesterol, 20mg, Sodium, 150mg, Sugars, 12g, Glycemic Index, Medium
Kitchen Tips, Great Ideas, How to Save Money
1. Choosing Peaches: Use ripe, fresh peaches for the best flavor. If using frozen peaches, there's no need to thaw them before adding to the batter; this helps prevent the batter from becoming too watery.
2. Substituting Ingredients: For a dairy-free option, use almond milk or another non-dairy milk. You can also substitute grapeseed oil with vegetable or canola oil.
3. Yogurt Tip: Plain Greek yogurt adds moisture and protein to the muffins. If you don't have Greek yogurt, you can use regular yogurt or sour cream.
4. Flavor Variations: Add a teaspoon of cinnamon or allspice to the dry ingredients for extra warmth. You can also mix in a handful of chopped nuts or dried fruit for added texture and flavor.
5. Storing Leftovers: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Thaw and reheat as needed.
6. Cost-Saving Tips: Buy peaches and oats in bulk to save money. Store them in a cool, dry place to keep them fresh longer. Using store-brand ingredients can also reduce costs without compromising quality.
7. Even Baking: Rotate the muffin tin halfway through baking to ensure even cooking. This helps prevent some muffins from browning more quickly than others.
8. Perfect Muffin Tops: For beautifully domed muffin tops, fill each muffin cup nearly to the top and start baking at a higher temperature for the first 5 minutes (400°F), then lower it to 375°F to finish baking.
9. Avoid Overmixing: Overmixing the batter can make the muffins dense and tough. Mix until the dry ingredients are just incorporated into the wet ingredients.
10. Enhancing Texture: For a crumbly topping, mix a tablespoon of flour, a tablespoon of brown sugar, and a tablespoon of cold butter. Sprinkle this mixture on top of each muffin before baking for a delightful crunch.
Let’s Learn About Oatmeal
Oatmeal is a staple in many households, and for good reason. There are different types of oats available, from steel-cut to instant. Steel-cut oats are the least processed and retain much of their texture and chewiness. Rolled oats, which are used in these muffins, are steamed and flattened, offering a quicker cooking time while still retaining many of their nutritional benefits. Instant oats are the most processed and cook the fastest, but they may have a slightly mushier texture. Oats are an excellent source of soluble fiber, which helps reduce cholesterol levels and promotes heart health. For baking, rolled oats are often the best choice because they provide texture without becoming too soft.