• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Love & Flour

  • Home
  • Recipe Index
  • About

Ginger Peach Muffins

Dated: July 5, 2014

Ginger Peach Muffins

Sometimes sounds take me by surprise. A scent may waft by to pick up my thoughts and transport them elsewhere, but sound lands me right back square in the present.

The boom and fizzle of fireworks yesterday. The quiet whir of fan blades spinning overhead right now. A soft rustle of leaves and the chirp of crickets and cicadas. A baby’s laughter and Harley’s rumbling past on the road.

Those are good sounds. Other sounds I loathe. Let’s call those noise. The motorized backpacks landscapers wear to blow leaves all about the lawn rank right up there. The clang and bang the garbage truck makes when it shakes the dumpster a half-dozen times at 5 a.m.

Ginger Peach Muffins

I like to hear church bells ringing and the sharp ting of a steel drum. The smack of a hockey puck against a stick before it dings off the cross bar (so close!). The pop of a champagne cork and the crack of my spoon against the burnt sugar crust of a crème brûlée.

And then there is taste. Berries and peaches and tomatoes and sweet corn and everything good about summer is either happening now or about too. I took one of my favorites – peaches – and baked them into a spiced muffin batter.

You can substitute plums or chopped cherries now, or add pears or apples in the fall. Swap out the ginger with cinnamon or use a bit of both. These are your muffins, so do whatever sounds good to you. Enjoy!

Ginger Peach Muffins

Print

Ginger Peach Muffins

Author Gale Gand's Lunch!

Yield 12

Ingredients

  • 1 egg
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup plus two tablespoons sugar
  • 1/2 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup chopped and unpeeled peaches (from 1-2 large to medium peaches)
  • optional: coarse sugar and crystallized ginger

Instructions

  1. In a medium bowl, whisk together the egg, melted butter, sugar, and buttermilk. Make sure the butter is slightly cooled; it will cook the egg if it is piping hot.
  2. In a separate bowl, combine the flour, baking powder, ground ginger, and salt.
  3. Pour the wet ingredients from the medium bowl into the dry ingredients in the large bowl and stir until almost, but not fully combined. There should be bits of unincorporated flour still visible.
  4. Add the peaches into the batter and fold the batter to incorporate the fruit and fully mix the batter.
  5. Scoop the batter into the wells of a paper-lined muffin tin. There should be enough batter to fill the wells 3/4 of the way full.
  6. Sprinkle with coarse sugar (like Sugar in the Raw) or press a few bits of chopped crystallized ginger into the tops.
  7. Bake at 375 degrees F for 20-30 minutes until the tops are golden brown and firm to the touch.

Notes

The muffins will keep frozen in a well-sealed freezer bag for up to one month.

 

Related Posts

S'mores Muffins

Filed Under: Muffins Tagged With: ginger, peach

Previous Post: « 5-Ingredient Chocolate Cake
Next Post: Lemony Chicken and Brown Rice Casserole »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Get new recipes once a week

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Hello!

Hi. I'm LeAndra. I hope you find a new recipe to try or few words to enjoy. Thanks for stopping by!

Find a recipe

Categories

Charlotte Food Bloggers




Footer

Love and Flour
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Instagram did not return a 200.

© 2021 Copyright Love & Flour · Custom site design by How Sweet Designs · Privacy Policy