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Peach and Oatmeal Muffins + 28 Hearty and Filling Breakfast Recipes

Peach and Oatmeal Muffins + 28 Hearty and Filling Breakfast Recipes
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I came by a couple of beautiful bushels of fresh peaches last week and man did we enjoy them. They were heavenly, to be sure. I made a couple of batches of Fresh Peach Syrup (because my boy Mark loves it, and because he left for college yesterday morning and because I knew my heart would be a heavy over the whole situation…I made the syrup, which is understandable and very well justified as you can clearly see.) By the way, as it turns out I was correct in my prediction of having a heavy heart. It feels like it’s been stomped on 3 or 7 or 500 times. Hoping it will start to feel better as the days go by. 🙂  But that whole situation is a topic for another post, another day.

After I had stocked my freezer with the afore mentioned sryrup of wonder, I made these Peach and Oatmeal Muffins and people, take note. If you like oatmeal and peaches, these muffins are going please you in a very happy and satisfying way. They are sort of like Peach Cobbler or Peach Crisp, but in hearty muffin form. This means it will taste like you are eating peach cobbler for breakfast. That is something to be happy about, yes?

Besides bringing along these muffins to share with you, several of my blogging friends have put together recipes to celebrate National Breakfast Month, which started today…September 1st. Scroll to the bottom of the post to access links to their breakfast recipes, as well as a bunch from my archives.

Peach and Oatmeal Muffins Jamie Cooks It Up!

Now, let me show you how to make these fabulous muffins happen!

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1. Preheat your oven to 375 degrees.
2. Into a large mixing bowl place 1 1/4 C quick cooking oats. Pour 1 1/2 C milk over the top and allow the two to sit together for 5 minutes.

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3. Peel and chop 5-6 peaches. You will need 2 cups total.

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4. In a separate bowl combine 1 3/4 C flour, 1/2 tsp salt, 1/4 tsp nutmeg, 1/4 tsp cinnamon, 3/4 C brown sugar. Whisk it together with a fork. Add 1 egg and mix it in. Add the mixture to the oatmeal and milk.

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Stir it in, but be sure not to over mix. You should still see streaks of flour. Add 1/2 C melted butter and stir it in.

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5. Add the peaches, 2 tsp vanilla and 1 tsp lemon juice. Stir it all together to combine.

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6. Scoop the batter into muffin tins that have been sprayed generously with cooking spray, or have been lined with cupcake liners. Only fill each tin 2/3 of the way full.
7. To make the streusel topping combine 5 Tb oats, 5 Tb brown sugar, 5 Tb flour, 5 Tb melted butter, 1/4 tsp cinnamon and a dash of salt. Sprinkle it on top of the muffins.

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8. Pop them in the oven and bake for 15-20 minutes or until the insides are set and a toothpick inserted into the center comes out clean.
9. Allow them to sit in the tins for 5 minutes. Remove to a wire rack to cool, or eat them immediately.

Store the leftovers in an airtight container. They also freeze really well.

Enjoy!

Peach and Oatmeal Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 18 muffins

Ingredients

MUFFINS:
1 1/4 C quick cooking oats
1 1/2 C milk
2 C chopped peaches (about 4-5 peaches)
1 3/4 C flour
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
3/4 C brown sugar
1 egg
1/2 C melted butter
2 tsp vanilla
1 tsp lemon juice
STREUSEL TOPPING:
5 Tb quick cooking oats
5 Tb brown sugar
5 Tb flour
5 Tb melted butter
1/4 tsp cinnamon
dash salt

Instructions

1. Preheat your oven to 375 degrees.
2. Into a large mixing bowl place 1 1/4 C quick cooking oats. Pour 1 1/2 C milk over the top and allow the two to sit together for 5 minutes.
3. Peel and chop 4-5 peaches. You will need 2 cups total.
4. In a separate bowl combine 1 3/4 C flour, 1/2 tsp salt, 1/4 tsp nutmeg, 1/4 tsp cinnamon, 3/4 C brown sugar. Whisk it together with a fork. Add 1 egg and mix it in. Add the mixture to the oatmeal and milk. Stir it in, but be sure not to over mix. You should still see streaks of flour. Add 1/2 C melted butter and stir it in.
5. Add the peaches, 2 tsp vanilla and 1 tsp lemon juice. Stir it all together to combine.
6. Scoop the batter into muffin tins that have been sprayed generously with cooking spray, or have been lined with cupcake liners. Only fill each tin 2/3 of the way full.
7. To make the streusel topping combine 5 Tb oats, 5 Tb brown sugar, 5 Tb flour, 5 Tb melted butter, 1/4 tsp cinnamon and a dash of salt. Sprinkle it on top of the muffins.
8. Pop them in the oven and bake for 15-20 minutes or until the insides are set and a toothpick inserted into the center comes out clean.
9. Allow them to sit in the tins for 5 minutes. Remove to a wire rack to cool, or eat them immediately.
Store the leftovers in an airtight container. They also freeze really well.
Enjoy!
http://jamiecooksitup.net/2015/09/peach-and-oatmeal-muffins/

Recipe adapted from Dairy Goodness

the last

New recipes from my blogging friends…

29 Hearty and Filling Breakfast Recipes

German Pancakes from Ashlee Marie
Coconut Chocolate Chip Scones from Creations by Kara
Weekday Waffles from Real Mom Kitchen
Easy Cinnamon Roll Waffles from Cupcake Diaries
Southwest Breakfast Casserole from Butter with a Side of Bread
Lightened Up Birthday Cake Pancakes from Happy Food Healthy Life
Whole Wheat Dark Chocolate Covered Strawberry Waffles from Tried and Tasty
Sausage Rolls Recipe from Summer Scraps
Pumpkin Chocolate Chip Pancakes from Like Mother Like Daughter

Some more fabulous breakfast recipes from my archives…

Fresh Peach Syrup
Make Ahead Breakfast Sandwiches
Sunrise Breakfast Skillet
Orange Rolls with Cream Cheese Frosting
Simple Skillet Breakfast Potatoes
Breakfast Casserole with Ham, Potatoes and Cheese
Cinnamon Vanilla Crepes with Fresh Peaches and Cream
Whole Wheat Blender Pancakes
Buttercream Syrup
Baked Pumpkin Pie Oatmeal
Ham and Cheese Quiche
Cinnamon Crumb Muffins

A few more from my blogging friends…

Spinach and Mushroom Frittata from Ashlee Marie
Buttermilk Biscuit Recipe from Ashlee Marie
Streusel Topped French Toast Bake from Real Mom Kitchen
Croissant French Toast from Real Mom Kitchen
Raspberry Sweet Rolls from Cupcake Diaries
Cinnamon Crumb Apple Coffee Cake from Creations by Kara
Biggest Loser Pancakes from Butter with a Side of Bread
Honey Almond Granola from Tried and Tasty



Post a comment!

6 Comments

  1. 1
    September 1, 2015 at 8:30 am

    Peaches and oatmeal in a muffin sounds awesome!

  2. 2
    September 1, 2015 at 9:43 am

    I love muffins with oat topping, and these look so yummy!

  3. 3
    Margaret Matlock
    September 1, 2015 at 12:22 pm

    Hope your heart is lighter today. I still remember the day my daughter walked into the dorm without a backward look.

  4. 4
    lacey
    September 1, 2015 at 5:39 pm

    Looks delicious! Is there no leavener (baking powder) in your recipe? I see the original is a bit different and I’m just wondering if it was a typo or if you adapted the recipe…..

  5. 5
    Dawn
    September 6, 2015 at 3:06 pm

    Hi Jamie, I made these muffins today and was so disappointed. While they were tasty, they just didn’t come out like a typical muffin. 🙁 It may be my oven is off or I didn’t do something right although I believe I followed your recipe completely. I baked them for 25 mins and they still weren’t quite done. They didn’t rise at all either! I will invest in a oven thermometer and try this again but do you have any ideas? Thanks, Dawn

  6. 6
    DD
    September 12, 2015 at 12:35 pm

    How much leavening for this recipe? Looks like you left it out and I’m just realizing this as I’m about to scoop them and bake them. I’ll try to estimate from some other muffin recipe on the Interwebs, but if you could add that in to the recipe, would be much appreciated!

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