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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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Author: Caroline Crockett