Oatmeal Peach Muffins

Our dietitians' favourite

This recipe is taken from the 2004 Milk Calendar. Whether you use fresh peaches in season or canned or frozen peaches throughout the year, these muffins are absolutely delicious.
- Christine Cushing

  • Prep: 10 min
  • Cooking: 30 min
Yields 12 muffins
oatmeal peach muffins


  • 1 1/2 cups (375 mL) Milk
  • 1 1/4 cups (310 mL) quick-cooking rolled oats
  • 1 1/2 cups (375 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) ground nutmeg
  • 1 egg
  • 1/2 cup (125 mL) packed brown sugar
  • 1/4 cup (60 mL) butter melted
  • 2 tsp (10 mL) vanilla extract
  • 1/2 tsp (2 mL) grated lemon rind
  • 1 1/2 cups (375 mL) fresh peaches peeled and chopped or drained canned peaches chopped or thawed frozen peaches chopped


Preheat oven to 400 °F (200 °C). Lightly butter or spray 12 non-stick muffin pans or line with paper baking cups.

In bowl, combine milk and oats. Let stand for 5 min. In large bowl, combine flour, baking powder, salt and nutmeg. Whisk egg, brown sugar, butter, vanilla extract and lemon rind into oat mixture. Pour over dry ingredients and sprinkle with peaches. Stir just until moistened.

Spoon into prepared muffin pan. Bake for about 30 min or until tops are golden brown and firm to the touch. Let cool.


There is no need to peel fresh peaches; just rub off the fuzz under cool running water. If using canned peaches, drain through a sieve and pat dry. Use reserved juice to add to smoothies or combine with other fruit juices such as cranberry or orange for a refreshing drink.

For the Adventurous: Add a crumb topping to dress up muffins. In bowl, combine 2 tbsp (30 mL) each quick-cooking rolled oats and packed brown sugar; drizzle with 2 tbsp (30 mL) melted butter and mix until crumbly. Sprinkle over muffins before baking.

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Nutritional Information

per serving
Energy: 196 Calories
Protein: 5 g
Carbohydrate: 32 g
Fat: 6 g
Fibre: 1.9 g
Sodium: 193 mg

Top 5 Nutrients

(% DV*)
Calcium: 7 % / 76 mg
Thiamin: 14 %
Folate: 12 %
Magnesium: 11 %
Iron: 10 %