Ginger peach muffins
Mouth-watering muffins packed with sweet peaches and flavored with fresh, tangy ginger.
This unique muffin recipe was inspired by a mouth-watering, moist, perfectly sweet and tart lemon-ginger muffin served at a small coffee shop in Atlanta’s Hartsfield airport. In this recipe, we’ve taken advantage of the sweetness and great flavor of fresh peaches, combined with the fresh, kicky taste of ginger. It’s a bite of crumbly, tart sweetness that will take your tastebuds to a wonderful place called culinary heaven.
Enjoy the ride.
- 2 cups white flour
- 2 1/2 cup white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon salt, optional
- 3 eggs
- 1 cup oil
- 1 cup almond or coconut milk
- 3 peaches, finely diced
- 2 cups sugar
- 1 tablespoon butter
- 1/4 cup finely diced or minced fresh ginger
- 1/4 cup butter or Earth Balance
- 3/4 cup flour
- 3/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon dried ginger powder
Preheat oven to 350° F. Line muffin trays with paper liners.
Heat butter in hot pan over medium heat. Saute minced ginger for several minutes until aromatic. Add diced peaches and stir for 3-4 minutes. If peaches are very ripe, turn off heat immediately after adding to pan and simply stir.
In a large bowl, mix flour, sugar, salt and baking powder.
Add eggs, oil and milk and stir until just combined. Gently fold in peaches. Do not overmix or you will end up with rubbery muffins.
Use ice cream scooper to fill muffin liners 2/3 full.
Mix streusel ingredients in a small bowl by pressing down on butter with a fork, or using fingers to create coarse crumbs that stick together.
Use a teaspoon to sprinkle streusel over muffins.
Bake 18-20 minutes, or until tops rise back up when pressed down gently.
Remove from pans and cool on wire rack.