Ginger Peach Muffins

Crystallized ginger is a beautiful thing to add to your baked goods. Sweet and spicy, biting into it offers a subtle heat that will make any ordinary treat extra special.

That’s why I knew these ginger peach muffins, adapted from my Food & Wine cookbook, would be a fun summer-meets-fall confection. The peaches are sauteed to caramelize their juices, then placed atop the whole-wheat ginger batter and baked. The slices ooze with sweetness and keep the whole muffin tender.

When I first baked these, I found them a bit too dry. Perhaps it was the whole-wheat flour, I thought. So I packaged them up and took them to the office, where my colleagues quickly dug in. And to my amazement, they had softened nicely overnight. The recipe recommends eating them within 2 days and I can see why – the peaches will quickly over-soften and possibly mold if left longer.

A fun and healthy treat for tea time or breakfast time…

Ginger Peach Muffins

Ingredients:

  • 2 T plus 1 tsp grated fresh ginger
  • 2 small peaches, ripe but firm, cored, peeled and sliced
  • 1 T unsalted butter
  • 1 T honey
  • 1 1/2 c. whole-wheat flour
  • 3/4 c. AP flour
  • 1/4 c. sugar
  • 1/4 c. brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 3/4 stick unsalted butter, melted and cooled
  • 3/4 c. whole milk
  • 1/2 c. sour cream
  • 1 egg
  • 3 T finely chopped crystallized ginger

Preheat oven to 350 and line muffin tins.

In medium skillet, add butter, honey and 1 tsp grated ginger. Heat over medium to melt, stirring to combine until bubbling, 2 min. Add peaches, toss to coat, set aside.

Sift dry ingredients into large bowl. Set aside. Combine wet ingredients in large bowl, along with remaining fresh ginger and whisk to combine. Mix wet into dry ingredients until just combined.

Scoop batter into muffin cups.

Toss pan of peaches to coat them with the pan juices.

Lay two slices of peaches on each muffin, tucking in the top slice into the batter a little. Spoon pan juices over the peaches.

Bake 24-28 min., rotating pans halfway through. The peaches will start to caramelize and muffins with be light golden. Out of the oven, place each muffin on its side to cool – this will keep them from getting soggy.

Eat.

Enjoy, friends! xoxo

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4 responses to “Ginger Peach Muffins

  1. Two of my favorite ingredients together: ginger and peaches! Got to try these.

  2. I like how they will not stay upright. Any baked good that arrives already intoxicated with its own deliciousness…gimme.

  3. These look very tasty!

  4. These look gorgeous and yummy!

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