We have a motto in our family: “Moderation is not our forte.” We go big with most things we do. When we start a TV series, we binge it until it’s done. When we go water skiing, we go multiple days a week all summer long. And when we decide that we want peaches, we don’t just buy a few; we buy an entire box. Or two.
Such was the case this peach season. Even after enjoying the deliciously ripe peaches for days, we still had hardly made a dent in the boxful that I’d purchased, and I knew they weren’t going to stay good for much longer. I’m not a canner – it’s a skill that apparently skips a generation.
So, the only options I could see were to freeze or bake them into something delicious. I decided to do both. To peel the mass quantity of peaches quickly and easily, I filled two pots with water. The first pot was brought to a boil, and the second was loaded up with ice.
I gently lowered several whole peaches into the boiling water, let them sit for about 30 seconds and then immediately took them out and plunged them into the ice water. A minute or two later, the skins peeled off with just a simple tug, and the peaches were ready to go.
I sliced several of the freshly peeled peaches and laid the slices out on a baking sheet, which I put into the freezer to “flash freeze” for about an hour before gathering all the slices up into a Ziploc bag to store in the freezer for use in smoothies throughout the year.
For the rest of the peaches, I had big comfort-food plans. It helps that our superabundance of peaches happened to coincide with the start of the school year, and since my kids are participating in virtual learning this year (sob), they are home all the time and require copious amounts of snacks to make it through the day.
The peach oatmeal muffins I decided to make fit the bill. If heaven is filled with baked goods (and I’m pretty sure it is), these muffins surely will be among the exalted. They’re light, delicious and hearty.
Rolled oats, yogurt, applesauce and peaches are all star players, and whole wheat flour can make an appearance as well if you’re feeling especially health-conscious. This recipe makes about 20 muffins. Any that aren’t devoured can be stored in a Ziploc bag in the freezer and pulled out for breakfasts on the go or snacking emergencies throughout the week. Moderation is optional.
Peach Oatmeal Muffins
Adapted from damndelicious.net.
2 cups all-purpose flour (or 1 cup all-purpose and 1 cup whole wheat)
2 cups rolled oats
1 cup packed brown sugar
4 teaspoons baking powder
1 teaspoon salt
½ cup (1 stick) butter, melted and cooled
½ cup applesauce
2 cups plain, vanilla or honey Greek yogurt (or sour cream)
2 large eggs
2 cups chopped, peeled peaches
For the cinnamon sugar topping:
½ cup granulated sugar
2 tablespoons cinnamon
Preheat an oven to 400 degrees. Line the muffin tins with paper liners or spray with nonstick cooking spray.
To make the topping, combine the sugar and cinnamon in a small bowl; set aside.
In a large bowl, combine the flour, oats, brown sugar, baking powder and salt.
In another bowl, mix together the butter, applesauce, yogurt and eggs. Pour the wet mixture over the dry ingredients and stir just until moistened. Add the peaches and gently stir to combine.
Scoop the batter evenly into the muffin tins. Sprinkle the cinnamon and sugar on top. Bake for 16-18 minutes or until a tester inserted into the center comes out clean.
Remove from the oven and cool on a wire rack. Enjoy!
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