the details
Crunchy, fluffy, sweet, and spicy, these Ginger-Peach Muffins have all the textures and flavors going on for a great start to your day. Sweet peach and warm ginger complement each other sooo well. We’ve got 2 types of ginger (ground and chunky candied ginger that melts when it baked) in the muffin batter, and candied ginger chunks in the streusel to boot! The result is a noticeable but not-too-strong ginger flavor which is subdued by the sweetness from brown sugar and peaches. It’s some major yin and yang action. The muffins come together with mostly spatula mixing and are easy scoop-and-bake. Nothing technically challenging here, which is a nice breath of fresh air! Since I like to eat them for breakfast, I personally like my muffins to be not too sweet. If you prefer a sweeter muffin, feel free to increase the brown sugar amount in the batter by 1/4 cup.
Ingredients Notes
Candied ginger is easily found in many grocery stores’ dried fruit sections. It’s a great ingredient to have for muffins as well as gingerbread in the winter months. It adds so much fresh ginger flavor to cookies, muffins, and breads. Also, though these muffins are definitely best with ripe peaches, you can use out-of-season peaches too. They’ll still turn out great. I love to make a batch of these and gift them to anyone who needs a pick me up–babysitters, the mailman, friends, the list goes on! No one is ever mad about receiving muffins. And rest assured, these muffins leave an impression.
Bake to this music
Ginger-Peach Muffins
Ginger-Peach Muffins are a light and fresh take on regular old peach muffins. Candied ginger provides just the right amount of spice to complement the sweet peaches, and they are topped with a crunchy ginger streusel that is just too good.
Ingredients
For the muffins:
- 1/2 cup unsalted butter, room temp
- 1/2 cup brown sugar
- 2 eggs, room temp
- 1 tsp vanilla extract
- 1 3/4 cup + 1/4 cup all purpose flour, divided
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 cup whole milk greek yogurt, room temp
- 2 tbsp milk, room temp
- 2 large or 3 small ripe peaches, small diced
- 1/4 cup candied ginger, minced/small diced
For the ginger streusel:
- 3 tbsp candied ginger, minced
- 3 tbsp unsalted butter, melted
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- 1/2 cup all purpose flour
Instructions
- Make the streusel crumble. In a medium bowl, mix together minced candied ginger, melted butter, brown sugar, and cinnamon. Add flour and mix using a spatula until crumbles form. Set aside.
- Make the muffin batter. In a large mixing bowl, cream together butter and brown sugar for 3-4 minutes on medium-high speed until light and fluffy. Add eggs one at a time and beat until combined. Add vanilla and beat until combined.
- In a separate mixing bowl, add 1 3/4 cups flour, baking powder, baking soda, salt, ground ginger, and cinnamon. Mix to combine. Slowly add dry mix into the muffin batter, folding with a spatula to combine. Mix until streaks of flour begin to disappear. Add greek yogurt and fold until just combined. Add milk if mixture appears too thick and stir to combine.
- Mix together diced peaches with 1/4 cup flour to coat. Add coated peaches and minced ginger to the muffin batter, folding with a spatula to distribute. Divide evenly into 12 muffins in a prepared cupcake tin. Sprinkle with streusel mixture generously.
- Bake at 400 degrees F for 15-25 minutes, until the streusel begins to brown and a toothpick inserted comes out clean. Allow to cool on a wire rack and enjoy! Muffins keep well at room temp for 3-4 days.
Notes
- Candied ginger can be found at many gourmet grocery stores. I found chunks of candied ginger at Whole Foods.
- Regular whole milk yogurt or sour cream can be substituted for whole milk greek yogurt in a pinch.