Friday, September 11, 2009

Making peach breakfast muffins

I've been looking for a good breakfast muffin recipe, and I love the first one I tried. Sadly, it works best with fresh peaches, and they won't be around for much longer. Maybe you should make a bunch of them and freeze them for a wintery day!

Those moist peaches look a little gross in this photo, but they really are great. I followed the original recipe in my first attempt (pictured here), but the cinnamon sugar topping didn't stick. I think my modifications will please you.

One other thing: you really need to like molasses to like these muffins. If you don't like it, you're crazy.

Peach Breakfast Muffins
Adapted from Mr. Breakfast


  • 1 cup old fashioned oats
  • 1 cup buttermilk
  • 1/3 cup brown sugar
  • 1/3 cup applesauce
  • 1/4 cup molasses
  • 2 eggs

  • 1 and 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

  • 1 and 1/2 cups fresh peaches, diced

  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped pecans


Preheat oven to 400 degrees F.

In a large bowl, combine oats, buttermilk, brown sugar, applesauce, molasses and eggs.

In a separate bowl, sift flour, baking soda and baking powder.

Stir flour mixture into wet ingredients until just moistened. Fold in peaches.

Spoon batter into prepared muffin tin.

Combine sugar, cinnamon and pecans for the topping. Sprinkle over muffins.

Bake for 18-20 minutes.


Run Lori Run said...

These look really good and I happen to have some peaches I need to use... thanks for the recipe.

Erin said...

Let me know how it goes!