Peach Yogurt Muffins

Last week, I shared the delicious recipe for Lemon Crinkle Cookies from Cookies on Friday.  In that post, I said that I was looking forward to making more recipes from that blog, and guess what-here's another!  I used the recipe for Nectarine Muffins as a guideline for these Peach muffins because I had a ton of peaches on hand from our recent peach picking trip.

I love making homemade muffins to have for breakfast, especially on the weekends.  These muffins are perfect for that-they can be served warm, room temperature or even cold.  They are extremely moist and perfectly sweet.  I baked them in cupcake liners so that the peaches wouldn't stick to the pan and they came out just right!

Peach Yogurt Muffins

1 1/4 cups flour

1 cup oats (I used steel cut)

¼ cup packed brown sugar

1 tablespoon baking powder

½ teaspoon baking soda

¼ teaspoon kosher salt

1/8 teaspoon cinnamon

2 eggs

2 tablespoons vegetable oil

1 cup plain yogurt

¼ cup honey

¼ cup butter, melted

I teaspoon vanilla

2 cups chopped peaches

Preheat oven to 400 degrees. Spray a 12 cup muffin pan with cooking spray and line with cupcake liners.

In a large bowl, combine flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk together eggs, oil, yogurt, honey, melted butter and vanilla. Gently fold the peaches into the wet mixture. Add the wet ingredients to the flour mixture, and fold with a spatula, just until combined. Do not overmix.

Divide the batter between the 12 muffin cups; cups will be quite full. Bake for 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Adapted from Cookies on Friday, as seen in All the Best Muffins and Quick Breads by Joie Warner