These peach ginger muffins are a moist and delicious muffin that boasts the perfect balance of sweet juicy peaches and spicy ginger. They’re simple to make and perfect for breakfast or brunch. As if you needed another reason to celebrate peach season!
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My fresh ginger and peach muffins… A great way to use up those peaches ripening on your kitchen counter!
This particular recipe stands out from other ginger muffin recipes because they get their warmth and flavor from freshly grated ginger. It’s not overpowering at all, in case you’re worried, and peaches and ginger go beautifully together. If you love ginger’s zing as much as I do, you should definitely start experimenting with it in any recipe that calls for ground ginger.
If you don’t love fresh ginger, that’s okay too. You can replace it in this recipe for 2 teaspoons of ground ginger, or omit it all together and increase the cinnamon by a teaspoon.
Of course, if you’re looking for another fruit-forward breakfast, there’s always this strawberry breakfast cake or this French Apple Cake with Cinnamon Brown Sugar Crunch.
Ingredients
- Small chunks of ripe peaches scream summer and stud the batter with juicy goodness. In this recipe, I use yellow, but you can also use white peaches or any stone fruits really.
- Fresh ginger gets grated into the batter and lends its famous zing and warmth that gives this muffin a little je ne sais quoi.
- Sparkling sugar gets generously sprinkled over the tops of these juicy peach muffins for a delectable crunchy top and a little extra pizzaz. If you’ve never used it before, it’s a baking came changer. I sprinkle it over the tops of muffins, scones, pies, and quick breads, and people love it!
- Room temperature, large eggs will blend into the batter better and help create a fluffier muffin.
- Light brown sugar
- Granulated sugar
- Full-fat greek yogurt helps create a batter that can withstand the weight of the peaches, while also ensuring a moist batter in its own right. If you don’t have any greek yogurt on hand, you can swap for sour cream or even whole milk.
- Vegetable oil or another neutral oil like canola. While you can, use melted, unsalted butter, doing so can affect the overall moisture level of your final muffin, so I avoid it if possible.
- All-purpose flour is just fine for this recipe.
- Vanilla extract and other spices like ground cinnamon and allspice for added depth of flavor and warmth.
- Baking soda and baking powder act as leaveners here.
- Salt
Equipment
- Muffin Pans: I prefer making muffins in a metal pan… and I absolutely love making jumbo muffins because what could be more comforting than digging into a big, fat muffin and a piping hot latte?
- Paper Muffin Liners
How to Make Peach Ginger Muffins in a Few Simple Steps
- Preheat oven to 425 degrees F. Spray muffin pan generously with cooking spray. (I do the edges around the muffin tin too, so the tops of the muffins don’t stick if they spill over.) Optionally, you can line with cupcake wrappers. This recipe makes 6 jumbo muffins or 12 regular muffins.
- In a large bowl, whisk together all of the wet ingredients: oil, light brown sugar, granulated sugar, egg, yogurt, vanilla extract, and grated ginger.
- In a medium bowl, combine the dry ingredients including the flour, baking soda, baking powder, cinnamon, allspice, and salt.
- Dump the flour mixture into the wet mix and stir, being careful not to overmix. Once you no longer see streaks of flour, gently fold in the fresh peaches.
- Spoon batter out between the prepared muffin cups. Sprinkle tops of each muffin generously with sparkling sugar.
- Whether you’re making regular muffins or jumbo muffins, bake for 5 minutes at 425 degrees F and then decrease oven temperature to 375 and bake regular muffins for another 16-19 minutes or jumbo muffins for an additional 19-22 minutes or until knife inserted into the center of the muffin comes out clean. Flip out onto the counter and cool on a wire rack.
How to Serve Ginger Peach Muffins
My favorite way to serve these is still warm from the oven with butter for pure muffin perfection. If you are in the lucky position to have any leftovers, these stay super moist for a couple of days, so you can reheat them in the microwave or oven if you like them warm, otherwise just eat them at room temperature.
FAQs
Can You Freeze Peach Muffins?
Yes! You can freeze these delectable peach ginger muffins so you have them ready to go whenever you need a taste of summer.
Freeze the muffins, wrapped individually in plastic wrap (best) then placed in an airtight container. Thaw in the fridge for a few hours or on the bench top in ½ an hour.
Optionally, you can also reheat them straight from the freezer, unwrapped, in the microwave on high for 30-40 seconds.
How Long Will These Peach Muffins Keep?
These muffins keep really well stored in an airtight container in a cool spot for 4-5 days. If it’s warm where you are, keep them in the fridge and then bring them to room temperature or heat before serving.
📖 Recipe
Fresh Ginger and Peach Muffins
Equipment
Ingredients
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs at room temperature
- ½ cup plain yogurt or sour cream at room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh ginger grated
- 1 and ¾ cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ½ teaspoon salt
- 1 and ¾ cups peeled chopped peaches 2-3 peaches
- Optional sparkling sugar, for sprinkling the tops of the muffings
Instructions
- Preheat oven to 425 degrees F. Spray muffin pan generously with cooking spray. (I do the edges around the muffin tin too, so the tops of the muffins don’t stick if they spill over.) Optionally, you can line with cupcake wrappers. This recipe makes 6 jumbo muffins or 12 regular muffins.
- In a large bowl, whisk together all of the wet ingredients: oil, light brown sugar, granulated sugar, egg, yogurt, vanilla extract, and grated ginger.
- In a medium bowl, combine the dry ingredients including the flour, baking soda, baking powder, cinnamon, allspice, and salt.
- Dump the flour mixture into the wet mix and stir, being careful not to overmix. Once you no longer see streaks of flour, gently fold in the fresh peaches.
- Spoon batter out between the prepared muffin cups. Optionally, sprinkle tops of each muffin generously with sparkling sugar. If you don't have any sparkling sugar, you can sprinkle generously with granulated sugar to add some crunch.
- Whether you’re making regular muffins or jumbo muffins, bake for 5 minutes at 425 degrees F and then decrease oven temperature to 375 and bake regular muffins for another 16-19 minutes or jumbo muffins for an additional 19-22 minutes or until knife inserted into the center of the muffin comes out clean. Flip out onto the counter and cool on a wire rack.
