Peaches and Cream Oatmeal Muffins Recipe

These Peaches and Cream Oatmeal Muffins capture the familiar flavor of peaches and cream in a hearty, gluten-free muffin that can easily be made dairy-free.

I grew up eating instant oatmeal from mixed-flavor boxes, and my siblings and I always fought over the peaches and cream packets. That nostalgic flavor inspired these muffins, which are part of an instant-oatmeal–inspired muffin series.

The idea came from a pantry full of individual diced peach cups I had left over after my kids decided they no longer wanted them. Rather than waste them, I started experimenting with baking and found that they worked beautifully in muffins. The result: soft, tender Peaches and Cream Oatmeal Muffins that are ideal for breakfast, snacks, or lunchboxes.

How to Make Peaches and Cream Oatmeal Muffins

These muffins are very similar to other oatmeal-based muffins and differ from traditional flour-based recipes in texture and technique. The batter relies on rolled oats, some of which are ground into oat flour, to create structure and tenderness.

Begin by draining the peaches and reserving the syrup or juice. Measure both the diced peaches and the liquid. If you use two individual diced peach cups, you should have close to 1 cup of peaches and about 1/2 cup of liquid; if you’re short on liquid, top up with milk or water. Set both aside.

Next, grind half of the rolled oats into a fine, flour-like texture using a small grinder, spice mill, or food processor. Combine the ground oats with the remaining rolled oats, sugar, baking powder, baking soda, and salt in a large bowl.

In a separate bowl or large measuring cup, whisk together the yogurt (use dairy-free yogurt to make the recipe dairy-free), the reserved peach juice, neutral oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix using a hand mixer or vigorous whisking. Start on low until the ingredients are moistened, then increase speed and mix for about two minutes. This helps develop structure in gluten-free oat batters and encourages a better rise.

Cover the batter and chill in the refrigerator for at least 15 minutes, or up to overnight. Resting the batter allows the liquid to hydrate the oats, producing a thicker batter and rounder muffin tops.

Fold the diced peaches into the batter, divide it evenly among 12 prepared muffin cups, and, if desired, sprinkle the tops with coarse sanding sugar or turbinado sugar. Bake at 400°F (about 200°C) for 20–25 minutes, until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs. Let the muffins cool for about 10 minutes before serving.

Peaches and Cream Oatmeal Muffins Storage

Cool muffins completely to room temperature before storing. Place them in an airtight container or zipper bag and keep at room temperature for up to 2 days. For longer storage, freeze the muffins for several weeks. Thaw at room temperature or warm briefly in the microwave before serving.

Peaches and Cream Oatmeal Muffins Ingredients

• Individual diced peach cups or canned sliced/halved peaches cut into 1 cm (1/3″) cubes — about 1 cup diced peaches
• 2 1/2 cups rolled oats (do not substitute quick oats or steel-cut oats)
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup plain or vanilla Greek yogurt (use dairy-free yogurt for a dairy-free version)
• 1/4 cup neutral-flavored oil (canola, vegetable, or similar)
• 2 large eggs
• 1 teaspoon vanilla extract
• Coarse sanding sugar or turbinado sugar for sprinkling (optional)

Equipment and Tips

• Fine-mesh strainer to drain the peaches and reserve the juice
• Small grinder, coffee grinder, or food processor to grind oats into oat flour
• Hand mixer (or whisk) to help develop batter structure
• 12-cup muffin pan and paper liners or nonstick spray

Instructions

1. Drain the diced peaches in a fine-mesh strainer, reserving the juice. Measure 1/2 cup juice and 1 cup diced peaches; if needed, top up the liquid with milk or water.
2. Grind 1 1/4 cups of the rolled oats to a flour-like texture. Combine the ground oats with the remaining 1 1/4 cups rolled oats, sugar, baking powder, baking soda, and salt in a large bowl.
3. Whisk together the yogurt, reserved peach juice, oil, eggs, and vanilla in a separate bowl.
4. Pour the wet ingredients into the dry ingredients. Mix on low until combined, then increase to high and beat for about two minutes. Cover the batter and chill for at least 15 minutes, or up to overnight.
5. Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with liners or grease it. Fold the diced peaches into the batter and divide evenly among the muffin cups. Sprinkle tops with sanding sugar if desired.
6. Bake 20–25 minutes, until the muffins are browned on top and a tester comes out with a few crumbs. Cool for 10 minutes before serving.

Nutrition Notes

Per muffin (when the recipe yields 12): approximately 296 calories. The recipe is written to be gluten-free, but not all people with celiac disease tolerate oats—use certified gluten-free oats if needed. To make the muffins dairy-free, substitute the Greek yogurt with a dairy-free yogurt.