Oatmeal Peach Muffins

If you prefer another kind of fruit, diced fresh pears or nectarines instead of peaches would both work well in this recipe.

Serves: 12Hands-on: 15 minutesTotal: 1 hour 13 minutesDifficulty: Easy

Serves: 12


  • 1 1⁄2 cups diced ripe peaches
  • 2 tsp. lemon juice
  • 1 cup all-purpose flour
  • 1⁄2 cup plus 2 Tbsp. rolled oats
  • 1⁄2 cup light brown sugar, packed
  • 2 tsp. baking powder
  • 1⁄4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1⁄2 cup melted butter
  • 1⁄4 cup whole milk
  • 1 large egg
  • 1⁄2 cup finely chopped pecans
  • 1 Tbsp. sugar
  • 1⁄2 tsp. ground cinnamon


  • Preheat oven to 400°F. Line a 12-cup muffin pan with paper or foil liners, or grease and flour the muffin cups. Toss peaches with lemon juice. Set aside.
  • Combine flour, 1⁄2 cup oats, brown sugar, baking powder, salt, and 1 teaspoon cinnamon in a large bowl. In a small bowl, whisk together butter, milk, and egg. Stir milk mixture into dry ingredients and blend until just moistened. Fold in peaches and nuts.
  • Mix together remaining 2 tablespoons oats, sugar, and cinnamon in a small bowl.
  • Spoon batter into muffin cups, filling each about 2⁄3 to 3⁄4 full; sprinkle each muffin with a little of the oat mixture.
  • Bake for 25 minutes or until a cake tester or toothpick inserted in the center of a muffin comes out clean. Cool for 3 minutes in the pan on a wire rack, then remove muffins to the rack to cool completely.