Peach Oatmeal Muffins

I don’t know about you, but peach season makes this girl pretty happy. My family loves them too, and right now we go through about a dozen per week.

Breakfast is a hard meal around here…it’s always hurried and quite frankly outside of bacon, my oldest daughter and I aren’t really breakfast food fans. So anything that is a grab and go or quick option is a good choice. These muffins are so good! Moist, packed with flavor from fresh peaches and just the right amount of sweetness. They’re also packed with a lot of that “peachy-ness” my family loves. May you enjoy them as well!
• 1.5 cups unbleached AP flour (I used King Arthur)
• 3/4 cup rolled oats
• 1/2 cup brown sugar
• 2 tsp. baking powder
• a pinch of salt
• 1 tsp. cinnamon
• 1 egg
• 1/4 cup canola oil
• 1/2 cup applesauce
• 3/4 cup almond milk
• 1 tsp. vanilla
• 2 small to medium sized peaches, diced
  1. Preheat oven to 400.
  2. Line muffin pan with liners.In a large bowl, combine dry ingredients and stir. Add wet ingredients and stir until combined. Don’t overmix, the batter will still be lumpy.
  3. Dice peaches into small pieces.
  4. Line the bottom of each muffin liner with just enough batter to cover the bottom. Add diced peaches into each muffin (enough to cover the initial layer of batter.)
  5. Pour an additional small amount of batter atop the peaches and bake for 12-15 minutes. Yields 12 muffins.

Cranberry Apple Sharlotka

I don’t have any Russian heritage, but there are many things I love about Russian cuisine. Sharlotka is one of them. {And vodka. I appreciate a good vodka as well.} Sweet, airy cake and fruit combine together so delicately yet so easily; what’s not to love? 

This cake would be a lovely alternative to the classic apple pie on Thanksgiving. It has the spices and apples – but I added beautiful, fresh tart cranberries to brighten the flavors. The sweet apples, combined with the classic cinnamon pair perfectly with the cranberries. I also added some pumpkin pie spice and a hearty dose of homemade vanilla extract. The smells in the kitchen were fantastic and the end result didn’t disappoint either. 

The prep was minimal and cook time just under an hour. The cake can be made in advance for ease – but this really is the best served warm from the oven. Finish it with powdered sugar and you’ll be loved for bringing something new to the table {but not bucking the system completely.}

Happy Thanksgiving, friends! I am blessed to be able to share my passion of cooking with you. Cheers to you and yours.


  • 3 Honeycrisp apples (or a similar tart variety) peeled, cored and thinly sliced
  • 2 cups fresh cranberries
  • 2 tbsp. fresh lemon juice
  • 1 cup sugar
  • 3/4 cup unbleached all purpose flour (I used King Arthur)
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • pinch of salt
  • 3 eggs
  • 1.5 tsp. pure vanilla extract
  • powdered sugar for dusting


Preheat oven to 350. Grease a 9″ springform pan and set aside. Slice the apples into thin pieces and add with cranberries into a bowl. Stir in the lemon juice and 2 tbsp. of sugar. Let sit for 15 minutes.

In your Kitchen-Aid mixer fitted with the whisk attachment, mix the eggs, vanilla extract and remaining 3/4 cup of sugar for 8 minutes until the mixture thickens and forms yellow ribbons or coats the back of a spoon.

In a separate bowl, combine flour, pumpkin pie spice, cinnamon and salt. Fold the dry mixture into the wet mixture until incorporated.

Add the fruit to the bottom of the springform pan and pour the batter atop the apples and cranberries. Spread the batter atop the fruit and gently tap the pan to allow the batter to settle into the fruit and reach the bottom of the pan.

Bake 45-60 minutes or until a cake tester comes out clean from the middle of the cake. 

Let the cake sit 15 minutes and remove the springform. 

Transfer to a serving plate, sprinkle with powdered sugar and serve warm.

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