Ginger Peach Muffins
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Ingredients
- 2 T. + 1 t. fresh ginger, grated
- 1 large or 2 small peaches, ripe but firm
- 1 T. unsalted butter
- 1 T. honey
- 1 c. oat flour
- 3/4 c. all-purpose flour
- 1/2 c. whole-wheat flour
- 1/4 c. sugar
- 1/4 c. brown sugar
- 1 t. baking powder
- 1 t. baking soda
- 3/4 t. salt
- 3/4 stick (3 oz.) unsalted butter, melted & cooled
- 3/4 c. whole milk
- 1/2 c. sour cream
- 1 egg
- 3 T. crystallized ginger, finely chopped
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Preparation
Step 1
Preheat oven to 350°F. Butter 9 cups of two muffin tins, so that only every other cup is buttered.
Step 2
Grate the ginger into a large bowl; some will be used for the topping & some for the batter.
Step 3
For the topping, slice the peaches about 1/4 inch thick; set aside.
Step 4
Put the butter, honey, and 1 t. of the grated ginger in a medium-size skillet. Melt the mixture over medium heat, stirring to combine. Cook until the syrup begins to bubble, about 2 minutes.
Step 5
Add the sliced peaches, coating them with the syrup; set aside.
Step 6
Combine the dry ingredients in a large bowl.
Step 7
Add the wet ingredients to the bowl with the grated ginger and whisk until thoroughly combined.
Step 8
Pour the wet ingredients into the dry ingredients and gently combine.
Step 9
Scoop the batter into the prepared muffin cups. Fill each muffin cup so that it is slightly rounded over the top.
Step 10
Lay one slice of peach over each muffin, tucking a second slice over the first one and partway into the batter.
Step 11
Bake for 25 minutes, rotating the pans halfway through baking.
Step 12
Cool in the pans for five minutes before turning them upside down to remove muffins.
Step 13
Save recipe for the next time?
Chef's notes
I would almost call this a perfect muffin:
the balance of flavors, the amount of fruit, the not-too-sweet topping make for a spectacular breakfast.
