Fresh Ginger and Peach Muffins
These fresh ginger and peach 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!
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.
Tried this recipe?Let us know how it was!